Go Back
- 2 cups seitan, thinly sliced - 2 cups mushrooms (cremini or button), sliced - 1 cup coconut milk Seitan is a great meat substitute. It has a chewy texture that mimics meat. I prefer using thinly sliced seitan for this dish. It soaks up the flavors well and adds heartiness. Mushrooms provide a rich, earthy taste. You can use cremini or button mushrooms based on your preference. Coconut milk gives the sauce a creamy feel, making it rich and smooth. - 1 tablespoon extra virgin olive oil - 1 teaspoon dried thyme - 1 teaspoon smoked paprika - Sea salt and black pepper Olive oil is key for sautéing. It adds flavor and helps cook the onions and garlic. Dried thyme gives a nice herbal note. Smoked paprika adds warmth and depth to the dish. Don't forget sea salt and freshly cracked black pepper. They enhance all the flavors and make the dish pop. - Cooked pasta or rice - Fresh parsley for garnish This stroganoff pairs well with cooked pasta or rice. They soak up the creamy sauce nicely. I love to finish the dish with fresh parsley. It adds a pop of color and a fresh taste. Enjoy this meal warm, and share it with friends or family for a hearty dinner! - Preparing seitan and vegetables Start by slicing your seitan into thin strips. This helps it absorb flavors well. Next, finely dice one medium onion and mince three cloves of garlic. Slice two cups of mushrooms. You can use cremini or button mushrooms. - Making the cornstarch slurry In a small bowl, mix two tablespoons of cornstarch with two tablespoons of cold water. Stir until smooth. This will help thicken the sauce later. - Sautéing onions and garlic Heat one tablespoon of extra virgin olive oil in a spacious skillet over medium heat. Once the oil shimmers, add the diced onion. Sauté for about five minutes until the onion is soft and translucent. Then, add the minced garlic and cook for another minute until you smell its aroma. - Adding mushrooms and seitan Now, add the sliced mushrooms to the skillet. Sauté them for about five to seven minutes. You want them to turn golden brown and release their moisture. After that, introduce the thinly sliced seitan, one teaspoon of dried thyme, one teaspoon of smoked paprika, and one tablespoon of soy sauce. Cook this mixture for another five minutes, stirring occasionally. - Pouring in vegetable broth and coconut milk Pour in one cup of vegetable broth and stir well. Bring the mixture to a gentle simmer. Once simmering, reduce the heat slightly and add one cup of coconut milk. Stir to mix everything thoroughly. - Thickening the stroganoff Gradually pour the cornstarch slurry into the skillet while stirring. This will help thicken your sauce. Let the stroganoff simmer for another five minutes. Adjust the thickness to your liking. Season with sea salt and freshly cracked black pepper to taste. To make your vegan mushroom and seitan stroganoff shine, start with the mushrooms. Sauté them properly. Heat your oil until it shimmers. Add the sliced mushrooms and let them cook until they turn golden brown. This step brings out their natural flavor. Next, balance your seasonings. Use thyme and smoked paprika to add depth. These spices enhance the dish's richness. Taste as you go. Adjust salt and pepper to find your perfect balance. For the right thickness in your sauce, pay attention to the cornstarch slurry. Mix cornstarch with cold water until smooth. Gradually add it to the skillet while stirring. This helps thicken the sauce without lumps. If you prefer creaminess, consider your plant-based milk choice. Coconut milk makes the dish rich and smooth. You can also try almond or oat milk. Each will change the creaminess level, so experiment to find your favorite. Use a spacious skillet or a large pan for this recipe. A non-stick surface helps prevent sticking and makes cleanup easier. For stirring and serving, a wooden spoon works well. It won't scratch your pan and gives you good control. Use a ladle to serve the stroganoff over pasta or rice. This keeps your presentation neat and tidy. {{image_4}} You can easily swap ingredients in this dish. If you need gluten-free options, try using chickpea or lentil-based pasta instead of seitan. These alternatives offer great texture and protein. You can also use tempeh or portobello mushrooms for a hearty base. For plant-based cream, coconut milk works well, but try cashew cream or oat milk for a different flavor. Both options keep it creamy and rich. If you want a nut-free or soy-free dish, avoid using soy sauce. Instead, use coconut aminos, which add a similar umami flavor without soy. For a low-carb option, serve the stroganoff over zucchini noodles or cauliflower rice. This keeps the meal light while still satisfying. To make this stroganoff even better, add more vegetables. Carrots and bell peppers add color and crunch. You can also toss in spinach for extra nutrients. Experiment with different herbs and spices. Rosemary, basil, or even a pinch of cayenne can change the flavor profile. These additions can make your dish unique and exciting each time you cook it. To store your stroganoff, let it cool first. Then, place it in an airtight container. Keep it in the fridge for up to four days. Label the container with the date. This way, you can track how fresh it is. You can freeze stroganoff if you want to save some for later. Use a freezer-safe container and leave some space at the top. The sauce may expand when it freezes. It’s best to freeze it within two days of cooking. To thaw, move the container to the fridge overnight. You can also use the microwave for quick thawing. When reheating, use low heat on the stove. Add a splash of vegetable broth or water to loosen the sauce. In the fridge, vegan mushroom and seitan stroganoff lasts about four days. In the freezer, it can last up to three months. Always check for any off smells or changes in texture before eating. Enjoy your delicious meal! Yes, you can easily make this dish gluten-free. Instead of seitan, use jackfruit or mushrooms. Both add great texture and flavor. You can also find gluten-free seitan made from pea or rice protein. Just check the label before you buy! If you want a different taste, try almond milk or oat milk. These options work well and bring a unique flavor. For a creamier texture, use cashew cream or soy cream. Both will keep your stroganoff rich and delicious. Want a kick? Add chili flakes or cayenne pepper. Start with a small amount and taste as you go. You can also toss in some diced jalapeños for fresh heat. Experiment until you find your perfect spice level! This blog covered a delicious stroganoff recipe. We explored key ingredients like seitan, mushrooms, and coconut milk. I provided detailed steps for prepping and cooking, along with helpful tips for flavor and texture. You learned about ingredient swaps and dietary adjustments to suit your needs. Lastly, I shared important storage info to keep leftovers fresh. Remember, cooking is about creativity. Don’t be afraid to adjust and experiment. Enjoy making this dish and share your results!

Vegan Mushroom & Seitan Stroganoff

Indulge in a delicious Hearty Vegan Mushroom & Seitan Stroganoff that's perfect for any occasion! This creamy, savory dish is packed with flavor from sautéed mushrooms, garlic, and spices, combined with tender seitan for a satisfying meal. In just 30 minutes, you can create a comforting dinner served over pasta or rice. Click to explore the full recipe and impress your family and friends with this plant-based delight!
Print Recipe Pin Recipe

Ingredients
  

2 cups seitan, thinly sliced

1 tablespoon extra virgin olive oil

1 medium onion, finely diced

3 cloves of garlic, minced

2 cups mushrooms (cremini or button), sliced

1 teaspoon dried thyme

1 teaspoon smoked paprika

1 tablespoon soy sauce (or tamari for a gluten-free option)

1 cup vegetable broth

1 cup coconut milk (or any preferred plant-based cream)

2 tablespoons cornstarch mixed with 2 tablespoons of cold water (for thickening)

Sea salt and freshly cracked black pepper, to taste

Fresh parsley, roughly chopped (for garnish)

Cooked pasta or rice (for serving)

Instructions
 

In a spacious skillet, heat the extra virgin olive oil over medium heat until it shimmers.

    Add the finely diced onion and sauté for approximately 5 minutes until the onion becomes soft and translucent.

      Stir in the minced garlic, allowing it to cook for an additional minute until aromatic.

        Introduce the sliced mushrooms to the skillet. Sauté them for around 5 to 7 minutes, or until they release their moisture and turn a lovely golden brown.

          Add the thinly sliced seitan, dried thyme, smoked paprika, and soy sauce to the skillet. Cook for another 5 minutes, stirring occasionally to ensure even cooking.

            Pour in the vegetable broth, stirring well and bringing the mixture to a gentle simmer.

              Once simmering, lower the heat slightly and pour in the coconut milk, stirring to mix thoroughly.

                In a small bowl, combine the cornstarch with cold water to create a smooth slurry. Gradually pour this mixture into the skillet while stirring continuously to help thicken the sauce.

                  Allow the stroganoff to simmer for an additional 5 minutes, or until the sauce reaches your desired thickness. Season with sea salt and freshly cracked black pepper to taste.

                    Serve the stroganoff hot over a bed of your favorite cooked pasta or rice, and finish with a generous sprinkle of freshly chopped parsley for a burst of color.

                      Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4