Mushroom and Seitan Stroganoff is a comforting, hearty dish that brings together tender seitan and earthy mushrooms in a creamy, flavorful sauce. With its rich texture and satisfying taste, it feels like a classic stroganoff but with a plant-based twist that even meat lovers will enjoy.
I love making this dish when I want something warm and filling, yet easy to prepare. The seitan soaks up the sauce beautifully, and the mushrooms add a nice depth of flavor and a bit of chewiness that I find really comforting. It’s a great way to enjoy a stroganoff without any dairy or meat.
My favorite way to serve it is spooned over a bed of soft egg noodles or creamy mashed potatoes, with a sprinkle of fresh parsley on top. It’s the kind of meal that feels like a big, cozy hug on a chilly evening, and it always gets me excited for dinner time. Plus, leftovers taste just as good the next day!
Key Ingredients & Substitutions
Seitan: This wheat-based protein gives the stroganoff its meaty texture. If you can’t find seitan, try firm tofu or tempeh as a protein alternative. Both soak up flavors well but have a different texture.
Mushrooms: Cremini mushrooms add a nice earthy flavor and chew. You can also use button mushrooms or even a mix with shiitake for more depth.
Vegan Sour Cream: This adds creaminess and tang. You can swap with plain unsweetened plant-based yogurt for a lighter option, or cashew cream if you prefer a richer sauce.
Flour: All-purpose flour helps thicken the sauce. For a gluten-free version, use cornstarch or arrowroot powder mixed with a little cold water before adding to the skillet.
How Do You Get a Creamy and Smooth Stroganoff Sauce?
The key to a velvety stroganoff sauce is in the layering and thickening process. Here’s how I make sure it turns out perfect:
- Cook onions and mushrooms slowly to bring out natural sweetness and reduce moisture.
- Sprinkle flour evenly over the cooked veggies and seitan, stirring well to avoid lumps and to cook out the raw flavor.
- Add vegetable broth gradually while stirring constantly to create a smooth base.
- Simmer to thicken the sauce nicely; don’t rush this step.
- Finally, stir in vegan sour cream off the heat or on low to avoid curdling while keeping the creamy texture.
Equipment You’ll Need
- Large skillet – perfect for sautéing mushrooms and seitan evenly without overcrowding.
- Wooden spoon – helps stir without scratching your pan and reaches all the edges well.
- Medium pot – to boil the noodles or pasta; choose one with a lid to speed up boiling.
- Measuring cups and spoons – essential for adding just the right amount of broth, flour, and spices.
- Colander – makes draining pasta quick and mess-free.
Flavor Variations & Add-Ins
- Swap seitan with firm tofu or tempeh for a different plant-based protein texture and flavor.
- Add a splash of white wine with the broth for a subtle depth and acidity to the sauce.
- Mix in sautéed spinach or kale at the end for extra greens and color.
- Stir in smoked paprika or a pinch of cayenne for a smoky or mildly spicy twist.
Mushroom and Seitan Stroganoff
Ingredients You’ll Need:
For The Main Dish:
- 8 oz (225 g) seitan, cut into bite-sized cubes
- 10 oz (280 g) cremini or button mushrooms, sliced
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil or vegan butter
- 1 tablespoon all-purpose flour
- 1 ½ cups vegetable broth
- 1 tablespoon tomato paste
- 1 tablespoon soy sauce or tamari
- 1 teaspoon smoked paprika
- ½ teaspoon dried thyme
- 1 cup vegan sour cream or plain unsweetened plant-based yogurt
- Salt and black pepper, to taste
- Fresh parsley, chopped, for garnish
For Serving:
- 8 oz (225 g) egg noodles or pasta of choice
How Much Time Will You Need?
This dish takes about 25 minutes to prepare and cook. You’ll spend around 10 minutes prepping the ingredients and about 15 minutes cooking the stroganoff and noodles, making it a quick meal perfect for a cozy weeknight.
Step-by-Step Instructions:
1. Cook the Noodles:
Bring a large pot of salted water to a boil. Add your egg noodles and cook according to the package instructions until they are tender but still firm (al dente). Drain the noodles and set them aside for serving.
2. Sauté the Veggies and Seitan:
In a large skillet, heat the olive oil or vegan butter over medium-high heat. Add the chopped onions and cook until they’re soft and translucent, about 3–4 minutes. Stir in the minced garlic and cook for another 30 seconds until fragrant.
Add the sliced mushrooms and cook, stirring occasionally, until they release their water and brown nicely—this will take around 6–8 minutes. Toss in the seitan cubes and cook for another 4–5 minutes until they start to brown on the edges.
3. Make the Sauce:
Sprinkle the flour over the mushroom and seitan mix, stirring well to coat everything evenly. Cook for 1–2 minutes to remove the raw flour taste.
Slowly pour in the vegetable broth while stirring all the time to avoid lumps. Add the tomato paste, soy sauce, smoked paprika, and dried thyme. Stir everything together.
Let the sauce simmer for 5–7 minutes until it thickens up.
4. Finish with Creaminess & Serve:
Turn the heat down to low, then stir in the vegan sour cream or plant-based yogurt. Mix until it’s all smooth and heated through. Taste the sauce, then add salt and pepper as you like.
Spoon the stroganoff generously over the cooked noodles. Sprinkle chopped fresh parsley on top for a nice touch and serve warm.
Enjoy your delicious and comforting Mushroom and Seitan Stroganoff!
Can I Use Frozen Seitan for This Recipe?
Yes, frozen seitan works fine! Just make sure to thaw it completely in the fridge overnight before cooking. Pat it dry to remove any excess moisture for better browning.
Can I Make This Stroganoff Ahead of Time?
Absolutely! Prepare the stroganoff sauce and cook the noodles separately, then store them in airtight containers in the fridge for up to 3 days. Reheat gently on the stove, adding a splash of vegetable broth or water if the sauce is too thick.
What Can I Substitute for Vegan Sour Cream?
You can swap vegan sour cream with plain unsweetened plant-based yogurt or cashew cream for a creamy texture. Just add it at the end to avoid curdling and keep that rich taste.
How Should I Store Leftovers?
Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat over low heat on the stove, stirring occasionally to warm evenly and maintain the creamy sauce.
