Mushroom and Seitan Stroganoff is a comforting and hearty dish full of rich flavors and satisfying textures. The tender seitan takes the place of meat, soaking up the creamy sauce, while the mushrooms add an earthy depth that makes every bite so tasty. It’s the kind of meal that feels like a warm hug on a plate, perfect for cooler evenings.
I love making this stroganoff because it’s both filling and packed with plant-based protein, which keeps me feeling full for hours. The creamy sauce gets a lovely tang from a touch of mustard and a bit of sour cream or plant-based alternative, making it so smooth and delicious. I always find that browning the mushrooms just right brings out even more flavor and makes the whole dish better.
My favorite way to enjoy this stroganoff is over a bed of buttered noodles or fluffy mashed potatoes. There’s something about the way the sauce clings to soft carbs that makes each bite extra special. Whether I’m cooking for guests or just treating myself, this recipe never disappoints and often gets a second helping!
Key Ingredients & Substitutions
Seitan: This is the star protein, giving a meaty texture to the dish. If you can’t find seitan, you could try firm tofu or tempeh, but expect a softer texture.
Mushrooms: Cremini mushrooms work great here for their rich flavor. You can also use button mushrooms or a mix that includes shiitake or portobello for extra earthiness.
Sour Cream: Vegan sour cream makes this recipe dairy-free. If you don’t have it, plain coconut yogurt or cashew cream are decent swaps with a bit different flavor.
Dijon Mustard: Adds a nice tangy depth. If unavailable, yellow mustard works, just use slightly less as it’s milder.
How Can I Get a Thick, Creamy Stroganoff Sauce?
The secret to a smooth creamy sauce is the flour and broth step. Here’s what I do:
- Sauté the veggies and seitan first to build flavor and get nice browning.
- Sprinkle flour over the hot pan contents and stir well for 1-2 minutes. This cooks out the raw flour taste and helps thicken later.
- Gradually add broth slowly while stirring, so lumps don’t form.
- Simmer gently to let the sauce thicken before stirring in sour cream off the heat — too much heat can split the cream.
Taking these steps carefully ensures a rich, thick sauce that clings perfectly to noodles or potatoes.
Equipment You’ll Need
- Large skillet – perfect for sautéing mushrooms and seitan evenly.
- Wooden spoon or heatproof spatula – helps you stir without scratching the pan.
- Measuring cups and spoons – to keep your ingredient amounts just right.
- Colander – for draining your cooked noodles easily.
- Knife and cutting board – to slice mushrooms and chop onions precisely.
Flavor Variations & Add-Ins
- Swap seitan for tofu or tempeh for a softer plant protein option that soaks up flavors well.
- Add smoked paprika or a pinch of cayenne for a subtle smoky or spicy kick.
- Stir in a handful of chopped spinach or kale at the end for some fresh greens and extra nutrients.
- Mix in caramelized onions or roasted red peppers for extra sweetness and depth.
Mushroom and Seitan Stroganoff
Ingredients You’ll Need:
- 12 oz (340 g) seitan, cut into bite-sized cubes
- 8 oz (225 g) cremini or button mushrooms, sliced
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 2 tbsp olive oil or vegan butter
- 1 tbsp all-purpose flour
- 1 ½ cups vegetable broth
- 1 tbsp soy sauce or tamari
- 1 tbsp Dijon mustard
- ½ cup vegan sour cream or regular sour cream
- 1 tsp fresh thyme leaves (or ½ tsp dried thyme)
- Salt and freshly ground black pepper, to taste
- 8 oz (225 g) egg noodles or your preferred pasta
- Fresh parsley, chopped, for garnish (optional)
How Much Time Will You Need?
This dish takes about 10 minutes to prep and 25 minutes to cook, making it ready in around 35 minutes. It’s a simple and quick dinner that fills your kitchen with amazing aromas!
Step-by-Step Instructions:
1. Cook the Noodles:
Boil the egg noodles following the package directions until they’re just tender. Drain them and keep them aside while you make the stroganoff sauce.
2. Sauté Onions and Garlic:
Heat the olive oil or vegan butter in a large skillet over medium heat. Add the chopped onions and cook until soft and clear, about 5 minutes. Then add the minced garlic and cook for 1 more minute, stirring often.
3. Brown the Mushrooms:
Add the sliced mushrooms to the pan. Cook, stirring every now and then, until they have lost their liquid and have browned nicely, about 7-8 minutes.
4. Cook the Seitan:
Push the mushrooms and onions to the side of the pan. Add the seitan cubes and cook until they’re golden all around, which takes about 4 minutes.
5. Thicken the Sauce:
Sprinkle the flour evenly over the seitan and mushrooms. Stir everything well so the flour coats the ingredients, and cook for 1-2 minutes to remove the raw flour taste.
6. Add Broth and Seasonings:
Slowly pour the vegetable broth into the pan while stirring to avoid lumps. Mix in the soy sauce, Dijon mustard, and thyme. Bring the sauce to a simmer.
7. Simmer and Finish:
Lower the heat and let the sauce cook gently for 5 minutes, thickening nicely. Take the pan off the heat and stir in the sour cream. Taste and add salt and pepper if needed.
8. Serve:
Plate the cooked noodles and spoon the stroganoff over them. Sprinkle fresh parsley on top if you like, and enjoy your warm, delicious meal!
Can I Use Frozen Seitan for This Recipe?
Yes, you can! Just be sure to fully thaw the seitan in the refrigerator overnight before using it. Pat it dry with paper towels to remove extra moisture for better browning.
Can I Make Mushroom and Seitan Stroganoff Ahead of Time?
Absolutely! Prepare the stroganoff sauce and noodles separately, then refrigerate both in airtight containers for up to 2 days. Reheat gently on the stove, adding a splash of broth or water if needed to loosen the sauce.
What’s a Good Substitute for Vegan Sour Cream?
If you don’t have vegan sour cream, plain coconut yogurt or cashew cream make great alternatives and keep the creamy texture. Use them in equal amounts for best results.
How Should I Store Leftovers?
Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stove over low heat or in the microwave, stirring occasionally to warm evenly.
