Why You’ll Love This Recipe

I love how this stroganoff manages to taste indulgent while still being plant-forward and nourishing. The combination of mushrooms and seitan gives it that “meaty” bite, while the creamy sauce—with sour cream, mustard, and paprika—makes every forkful rich and flavorful. It’s also super customizable, whether I’m making it vegan, gluten-free, or loading it with extra greens. Best of all, it comes together in under an hour and feels like a dish I could serve to anyone, plant-based or not.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 tablespoons olive oil
1 large onion, finely chopped
3 cloves garlic, minced
10 ounces cremini or button mushrooms, sliced
8 ounces seitan, sliced into strips
1 tablespoon all-purpose flour
1 ½ cups vegetable broth
1 cup dairy-free sour cream (or regular sour cream)
1 tablespoon Dijon mustard
1 tablespoon soy sauce or tamari
1 teaspoon smoked paprika
½ teaspoon thyme (dried or fresh)
Salt and pepper to taste
Fresh parsley, chopped, for garnish
12 ounces wide egg noodles or pappardelle (vegan pasta if preferred)
Lemon wedges (optional)

Directions

I begin by heating a large skillet over medium heat and adding olive oil. I sauté the chopped onions for about 5–7 minutes until soft and slightly caramelized.
I stir in the minced garlic and cook for another 1–2 minutes.
Next, I raise the heat slightly and add the sliced mushrooms. I cook them down for about 8–10 minutes until all the moisture evaporates and they’re golden brown.
I push the mushrooms to the edges of the pan and add the seitan to the center. I cook the strips for 3–4 minutes until slightly browned.
I sprinkle the flour over the mixture and stir to coat everything evenly. This cooks for about 2 minutes to remove the raw flour taste.
Slowly, I pour in the vegetable broth while stirring constantly. Once smooth, I stir in the sour cream, Dijon mustard, soy sauce, smoked paprika, and thyme.
I let the sauce simmer for 5–7 minutes until thick and creamy. I taste and adjust with salt and pepper.
While the sauce simmers, I cook the noodles in a separate pot of salted boiling water until al dente.
I either stir the noodles directly into the sauce or plate them and spoon the stroganoff over the top. I garnish with fresh parsley and serve with lemon wedges if I want a little brightness.

Servings and timing

This recipe yields 4 generous servings.

Prep time: 15 minutes
Cook time: 25–30 minutes
Total time: 40–45 minutes

Variations

Gluten-free: I swap the seitan for firm tofu, tempeh, or chickpeas, and use gluten-free tamari and flour.
Creamy vegan twist: I sometimes use full-fat coconut milk instead of sour cream for a slightly sweet, ultra-creamy version.
Add greens: I love stirring in a few handfuls of spinach or kale toward the end for extra color and nutrients.
Make it spicy: A dash of cayenne or a few chili flakes gives this a kick if I’m in the mood for heat.
Miso flavor boost: A teaspoon of white miso paste adds extra depth and savoriness to the sauce.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. When reheating, I add a splash of vegetable broth or water to loosen the sauce and warm it gently on the stovetop or in the microwave. I avoid freezing this dish since the sauce can change texture, but if I really need to, I freeze the stroganoff base without the pasta and cook fresh noodles when ready to serve.

FAQs

Can I use a different type of mushroom?

Yes, I often swap cremini for button, portobello, or even oyster mushrooms, depending on what I have. They all bring their own flavor and texture.

Is there a good substitute for seitan?

Absolutely. I’ve used firm tofu, tempeh, chickpeas, and even lentils. The key is to use something that holds its shape and soaks up flavor well.

Can I make this ahead of time?

Yes, the stroganoff sauce actually gets better with time. I like making it a day in advance and storing it separately from the pasta.

What can I use instead of sour cream?

I’ve had great results using full-fat coconut milk or cashew cream for a dairy-free version. Regular sour cream also works if I’m not keeping it vegan.

Can I serve this with something other than noodles?

Definitely. I’ve served this over mashed potatoes, rice, or even cauliflower mash. It’s a versatile sauce that works with many bases.

Conclusion

Mushroom and Seitan Stroganoff is one of those dishes that proves comfort food doesn’t need to rely on meat to be rich, flavorful, and deeply satisfying. I love how adaptable it is, whether I’m feeding vegans, vegetarians, or just trying to sneak in a meatless night. With its creamy sauce, hearty texture, and warming spices, this is a dish I’ll keep making again and again—especially when I need something cozy and nourishing.

Mushroom and Seitan Stroganoff

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Author: Mia
Total Time: 40–45 minutes
Yield: 4 servings
Diet: Vegetarian

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Description

This rich and creamy Mushroom and Seitan Stroganoff is a satisfying vegetarian twist on the classic. With savory mushrooms, hearty seitan, and a velvety dairy-free sauce, it’s the perfect comfort food for weeknights.

Instructions

Prep the Veggies & Seitan:
Chop the onion and garlic. Clean and slice mushrooms evenly. Slice seitan into strips.

Cook the Aromatics:
Heat olive oil in a large skillet. Cook onions for 5–7 minutes until translucent. Add garlic and sauté for 1–2 minutes.

Sauté the Mushrooms:
Increase heat to medium-high. Add mushrooms and cook for 8–10 minutes, until golden and moisture has evaporated.

Add Seitan:
Push mushrooms aside, add seitan in the center, and cook 3–4 minutes until browned.

Make the Sauce:
Sprinkle flour over the pan and stir well. Slowly add vegetable broth while stirring.
Mix in sour cream, mustard, soy sauce, smoked paprika, and thyme.
Simmer for 5–7 minutes until sauce thickens. Season with salt and pepper.

Cook the Pasta:
Meanwhile, cook pasta in salted boiling water until al dente. Drain.

Serve:
Either mix pasta directly into sauce or plate pasta and spoon stroganoff over the top. Garnish with parsley and optional lemon wedges.

Notes

Gluten-Free? Replace seitan with tofu, tempeh, or chickpeas. Use gluten-free tamari.

Extra Creamy? Use full-fat coconut milk instead of sour cream.

Add Greens: Stir in spinach or kale at the end for added color and nutrients.

Presentation Tip: Serving sauce over pasta (instead of mixed in) creates a more elegant look.

Prep Time: 15 minutes
Cook Time: 25–30 minutes
Category: Main Dish
Method: Stovetop
Cuisine: Russian-inspired