Mushroom and Seitan Stroganoff is a comforting, hearty dish full of rich flavors and meaty textures. The tender seitan slices mix perfectly with earthy mushrooms, all wrapped up in a creamy, tangy sauce that feels like a big warm hug on a plate. It’s a great twist on the classic stroganoff but completely plant-based and just as satisfying.
I love making this stroganoff when I want something a little special but still super easy to pull together. The seitan gives it that chewy, protein-packed bite without needing any meat, and the mushrooms add a deep, savory note that really makes the dish sing. One tip I always follow is to let the sauce simmer just enough to get thick and creamy—that’s when it feels just right.
My favorite way to enjoy this stroganoff is over a bed of buttered noodles or fluffy rice, where all the sauce can soak in and brighten up every bite. It’s the perfect meal for chilly evenings or when I want something cozy that still feels a little fancy. Every time I make it, people ask for seconds!
Key Ingredients & Substitutions
Seitan: This is the star protein, giving a chewy, meaty texture. If you’re gluten-free, try king oyster mushrooms or tofu for a similar bite.
Mushrooms: A mix like cremini, shiitake, and button adds depth. If you only have one kind, just use what’s on hand—each brings its own flavor.
Vegan Sour Cream or Cashew Cream: This makes the sauce creamy but dairy-free. If you don’t have vegan sour cream, plain coconut yogurt or blended tofu also works well.
Vegetable Broth & Soy Sauce: These add richness and umami. For lower sodium, opt for low-sodium broth and tamari or coconut aminos.
How Do You Get a Thick, Creamy Stroganoff Sauce Without Lumps?
Thickening the sauce just right is key. Here’s how to avoid lumps and get silky smooth texture:
- Sprinkle flour evenly over the cooked mushrooms and seitan, then stir constantly for 1-2 minutes to cook off the raw taste.
- Slowly pour in the vegetable broth while whisking or stirring to keep the sauce smooth.
- Simmer the sauce gently—don’t rush! Stir often so it thickens evenly.
- Fold in vegan sour cream or cashew cream only after removing from heat to avoid curdling.
Taking your time during these steps makes a world of difference and results in a flavorful, velvety sauce every time.
Equipment You’ll Need
- Large skillet or frying pan – perfect for sautéing mushrooms and seitan evenly.
- Wooden spoon or spatula – great for stirring the sauce without scratching your pan.
- Measuring cups and spoons – helps you get the broth, spices, and sour cream just right.
- Medium pot – to cook the pasta al dente without crowding.
- Colander – for draining pasta quickly and easily.
Flavor Variations & Add-Ins
- Swap seitan for tempeh or firm tofu if you want a lighter or gluten-free option; both soak up the sauce well.
- Add fresh spinach or kale towards the end for extra color and nutrition.
- Use smoked paprika or a dash of liquid smoke for a smoky depth you’ll love.
- Try stirring in a handful of vegan parmesan or nutritional yeast for a cheesy twist.
Mushroom and Seitan Stroganoff
Ingredients You’ll Need:
- 8 oz (225g) seitan, sliced into strips or bite-sized pieces
- 10 oz (280g) mixed mushrooms (cremini, shiitake, button), 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 tsp Dijon mustard
- ½ cup (120ml) vegan sour cream or cashew cream
- 1 tsp smoked paprika (optional)
- 1 tsp dried thyme or a few sprigs fresh thyme
- Salt and black pepper, to taste
- 12 oz (340g) egg-free pasta, such as rotini or fusilli
- Fresh parsley or thyme for garnish
How Much Time Will You Need?
This recipe takes about 10-15 minutes to prepare and 20 minutes to cook. Overall, you can have a delicious Mushroom and Seitan Stroganoff ready in about 30-35 minutes, perfect for a cozy weeknight meal.
Step-by-Step Instructions:
1. Cooking The Pasta:
Start by cooking your egg-free pasta in boiling salted water according to the package directions until it’s just tender (al dente). Then drain it and set aside for serving later.
2. Sautéing The Veggies and Seitan:
Heat olive oil or vegan butter in a large skillet over medium heat. Add chopped onions and cook until soft and see-through, about 4-5 minutes. Toss in the garlic and cook for 1 more minute. Add the sliced mushrooms and cook until they’re golden and have released their moisture, about 7-8 minutes. Stir in the seitan, letting it brown a bit for 3-4 minutes.
3. Making The Creamy Stroganoff Sauce:
Sprinkle the flour over the seitan and vegetable mix, stirring well to coat everything and cook out the raw flour taste for 1-2 minutes. Slowly pour in the vegetable broth while stirring to avoid lumps. Stir in soy sauce, Dijon mustard, smoked paprika if using, and thyme. Bring the sauce to a simmer and cook until it thickens nicely, about 5-7 minutes. Remove from heat and gently fold in the vegan sour cream or cashew cream. Taste and add salt and pepper as needed.
4. Serving:
Plate up your cooked pasta and spoon the stroganoff sauce over the top. Garnish with fresh parsley or thyme sprigs. Enjoy your warm, creamy, and comforting Mushroom and Seitan Stroganoff!
Can I Use Frozen Seitan in This Recipe?
Yes, you can! Just make sure to thaw it completely in the refrigerator overnight or defrost quickly in a bowl of cold water. Pat it dry before cooking to avoid excess moisture in the pan.
Can I Make This Stroganoff Ahead of Time?
Absolutely! Prepare the stroganoff sauce and pasta separately, then refrigerate both for up to 2 days. Reheat gently on the stove, adding a splash of vegetable broth or water if the sauce feels too thick.
What’s the Best Way to Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. When reheating, warm slowly on the stovetop or in the microwave, stirring occasionally to ensure even heating.
Can I Substitute the Pasta for a Lower-Carb Option?
Definitely! Try serving the stroganoff over cauliflower rice, spiralized zucchini noodles, or even steamed vegetables for a lighter, low-carb alternative.
