Mushroom and Seitan Stroganoff is a hearty, comforting dish full of rich flavors and satisfying textures. The mushrooms bring a deep earthiness while the seitan adds a chewy, meaty bite that makes this vegan take on stroganoff so filling. The creamy sauce, made with a touch of plant-based sour cream or cashew cream, perfectly wraps everything up in a velvety hug.
I love making this dish when I want something cozy on a chilly evening, and it’s amazing how the seitan soaks up all those creamy, tangy flavors. It feels like a warm dinner hug! I find that using a combination of different mushrooms gives it a little extra depth, and cooking the seitan until it’s a bit crispy on the edges makes the texture really interesting.
My favorite way to serve this stroganoff is over a bed of egg noodles or creamy mashed potatoes, which melt right into the sauce. It’s always a crowd-pleaser, and whenever I make it, I get requests for seconds and even lunch leftovers. If you’re into dishes that feel both fancy and friendly, this mushroom and seitan stroganoff is definitely a winner in my book.
Key Ingredients & Substitutions
Seitan: This is your protein star. It’s chewy and soaks up flavors well. If you can’t find seitan or want a gluten-free option, try firm tofu or tempeh instead—both work nicely but have a different texture.
Mushrooms: Cremini mushrooms add earthiness and a meaty texture. You can also mix in shiitake or portobello for a richer flavor. Avoid watery mushrooms like white button if you want a firmer bite.
Vegan Sour Cream or Cashew Cream: Adds creaminess and tang. Vegan sour cream is easy to find, but homemade cashew cream is a lovely alternative if you want a smoother, richer sauce.
Flour: Helps thicken the sauce. If gluten is a concern, use a gluten-free all-purpose flour or cornstarch slurry instead. Just add it slowly to avoid lumps.
How Do You Make the Sauce Thick and Creamy Without Clumps?
Getting a smooth, creamy sauce is key here. Follow these tips:
- Cook the flour with the mushrooms and onions for 1-2 minutes. This cooks out the raw taste and makes it easier to form a smooth base.
- When adding vegetable broth, pour it in gradually while stirring continuously. This stops lumps from forming.
- Use low heat when mixing in the vegan sour cream or cashew cream. High heat can cause the cream to split.
- Keep stirring gently but thoroughly until the sauce is thick and silky.
Patience is important here—taking time to stir and cook helps the sauce develop that classic stroganoff creaminess that sticks beautifully to the noodles.
Equipment You’ll Need
- Large skillet – I prefer a wide skillet so everything cooks evenly and I can toss ingredients easily.
- Pot for cooking noodles – a medium-sized pot to boil the pasta until tender.
- Measuring spoons and cups – for accurate ingredient amounts.
- Wooden spoon or spatula – helps stir and scrape up browned bits for extra flavor.
- Whisk – useful for mixing the flour into the broth smoothly without lumps.
- Grater or knife for chopping parsley – for fresh garnish at the end.
Flavor Variations & Add-Ins
- Swap the seitan for smoked tofu or tempeh to change the protein and introduce new flavors.
- Add a splash of white wine or balsamic vinegar to deepen the flavor of the sauce.
- Incorporate sautéed spinach or kale for extra greens—stir them in right before serving.
- Use different mushrooms, like shiitake or portobello, for a richer, more complex taste.
Mushroom and Seitan Stroganoff
Ingredients You’ll Need:
Main Ingredients:
- 8 oz (225g) seitan, cut into bite-sized pieces
- 12 oz (340g) cremini or white mushrooms, sliced
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
For the Sauce:
- 2 tbsp olive oil or vegan butter
- 1 tbsp all-purpose flour
- 1 ½ cups vegetable broth
- 1 tbsp soy sauce or tamari
- 1 tsp smoked paprika
- ½ tsp Dijon mustard
- 1 cup vegan sour cream or cashew cream
- Salt and black pepper, to taste
To Serve:
- 8 oz (225g) egg noodles or pasta of choice (gluten-free if desired)
- Fresh parsley, chopped for garnish
How Much Time Will You Need?
This stroganoff takes about 10 minutes to prepare and 20 minutes to cook, so you can have it ready in around 30 minutes. It’s a quick and comforting meal perfect for busy weeknights.
Step-by-Step Instructions:
1. Cook the Pasta:
Bring a pot of salted water to a boil and cook your egg noodles or preferred pasta according to the package instructions. Once done, drain and set aside while you prepare the sauce.
2. Brown the Seitan:
Heat 1 tablespoon of olive oil or vegan butter in a large skillet over medium-high heat. Add the seitan pieces and sauté them until lightly browned and crispy at the edges, about 5 to 7 minutes. When done, remove the seitan from the pan and set aside.
3. Sauté Onions and Mushrooms:
In the same skillet, add the remaining tablespoon of olive oil or vegan butter. Toss in the chopped onion and cook until softened, about 3 to 4 minutes. Add the sliced mushrooms and cook until they release their moisture and begin to brown, roughly 6 to 8 minutes.
4. Add Garlic and Flour:
Stir in the minced garlic and cook for 1 minute until fragrant. Then sprinkle the flour over the onions and mushrooms, stirring to coat evenly. Cook for 1 to 2 minutes to remove the raw flour taste.
5. Make the Sauce:
Slowly pour in the vegetable broth while stirring constantly to avoid lumps. Add the soy sauce, smoked paprika, and Dijon mustard. Continue stirring until the sauce thickens slightly.
6. Finish with Cream and Seasoning:
Reduce the heat to low and stir in the vegan sour cream or cashew cream. Mix well until the sauce is creamy and smooth. Taste and add salt and black pepper as needed.
7. Combine and Serve:
Return the browned seitan to the skillet and gently toss to coat with the sauce. Let it simmer for 2 to 3 minutes to heat through and blend the flavors. Serve the stroganoff over your cooked noodles and garnish with freshly chopped parsley. Enjoy warm!
Can I Use Frozen Seitan for This Recipe?
Yes, you can use frozen seitan, but be sure to thaw it completely before cooking. The best way is to thaw it overnight in the fridge or place it in a sealed bag and submerge in cold water for quicker thawing. Pat dry to remove excess moisture before sautéing.
What Can I Substitute for Vegan Sour Cream?
If you don’t have vegan sour cream, cashew cream is a great alternative. To make cashew cream, soak raw cashews in water for a few hours, then blend until smooth with a little lemon juice and water. Coconut cream can also work but might add a subtle coconut flavor.
Can I Make Mushroom and Seitan Stroganoff Ahead of Time?
Absolutely! Prepare the stroganoff sauce and seitan mixture in advance, then refrigerate for up to 2 days. When ready to serve, gently reheat on the stove over low heat, stirring occasionally. You might want to add a splash of vegetable broth or cream to loosen the sauce if it thickens too much.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently in a skillet over low heat, stirring occasionally, or microwave in short bursts to avoid drying out the sauce.
