Looking for a hearty, satisfying dinner that doesn’t skimp on flavor just because it’s plant-based? Mushroom and Seitan Stroganoff is about to become your new weeknight hero. This vegan twist on the classic Russian comfort food delivers all the creamy, savory goodness of traditional stroganoff, but with a compassionate approach that even dedicated meat-eaters will devour without hesitation.
I stumbled upon this recipe during my own plant-based journey, and it’s one of those rare vegan dishes that doesn’t feel like a compromise.
Instead, it stands confidently on its own merits – rich, deeply flavored, and surprisingly simple to prepare.
Why This Recipe is Awesome
What makes Mushroom and Seitan Stroganoff truly special is its ability to recreate that deeply satisfying umami experience that many people miss when moving toward plant-based eating. The combination of meaty seitan and earthy mushrooms creates layers of flavor that perfectly mimic the depth of traditional beef stroganoff.
Unlike many vegan alternatives that require hard-to-find ingredients, this recipe uses accessible components that transform into something extraordinary when combined. The seitan provides a chewy, protein-rich element while mushrooms contribute that quintessential stroganoff flavor profile that’s instantly recognizable.
What I love most is how this dish doesn’t announce itself as a “vegan version” – it simply presents as a delicious meal that happens to be plant-based.
That’s the hallmark of truly excellent plant-based cooking.
Equipment needed: Large skillet or sauté pan, sharp knife, cutting board, measuring cups and spoons, wooden spoon
Mushroom and Seitan Stroganoff
Ingredients
- 8 oz seitan sliced into thin strips
- 16 oz mixed mushrooms cremini, shiitake, oyster, sliced
- 1 large onion thinly sliced
- 3 cloves garlic minced
- 2 tbsp olive oil
- 2 tbsp tamari or soy sauce
- 1 tbsp vegan Worcestershire sauce optional but recommended
- 1 tsp smoked paprika
- 1 tsp dried thyme
- 1 cup cashews soaked for at least 2 hours (or 30 minutes in hot water)
- 1 cup vegetable broth
- 2 tbsp nutritional yeast
- 1 tbsp lemon juice
- 1/4 cup dry white wine optional
- Salt and freshly ground black pepper to taste
- 12 oz pasta of choice traditionally egg noodles, but fettuccine works well for vegan version
- Fresh parsley chopped, for garnish
Instructions
- Prepare the cashew cream by blending the soaked and drained cashews with vegetable broth, nutritional yeast, and lemon juice until completely smooth. Set aside.
- Cook your pasta according to package instructions until al dente. Drain and set aside, tossing with a little olive oil to prevent sticking.
- Heat olive oil in a large skillet over medium-high heat. Add the seitan strips and cook until they develop a golden-brown crust, about 5 minutes. Remove from pan and set aside.
- In the same pan, add the sliced onions and cook until translucent, about 3-4 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.
- Add the mushrooms to the pan and cook without stirring for 2-3 minutes to allow them to brown. Then stir and continue cooking until they release their moisture and begin to caramelize, about 7-8 minutes total.
- Pour in the white wine (if using) and scrape up any browned bits from the bottom of the pan. Let it reduce by half, about 2 minutes.
- Add the tamari, Worcestershire sauce, paprika, and thyme to the mushroom mixture, stirring to combine. Cook for 1 minute to allow the spices to bloom.
- Return the seitan to the pan and stir to combine with the mushroom mixture.
- Reduce heat to medium-low and pour in the cashew cream, stirring constantly to incorporate. Allow the sauce to simmer gently for 5-7 minutes until it thickens to your desired consistency.
- Taste and adjust seasoning with salt and pepper. The tamari adds saltiness, so taste before adding additional salt.
- Serve immediately over the cooked pasta, garnished with fresh parsley.
Notes
- For extra richness, you can add 1-2 tablespoons of vegan butter to the sauce just before serving.
- If you don’t have time to soak cashews, you can use 1 cup of store-bought unsweetened cashew cream or coconut cream as a substitute.
- This dish reheats beautifully, though you may need to add a splash of broth when warming it up as the sauce thickens as it sits.
- For meal prep, make the sauce and keep it separate from the pasta until ready to serve.
- Can’t find seitan? Substitute with an equal amount of firm tofu, tempeh, or commercial meat alternatives.
Calories & Nutritional Info
- Calories: Approximately 450-500 calories per serving
- Protein: 25g per serving
- Carbohydrates: 55g per serving
- Fat: 18g per serving (primarily healthy fats from cashews and olive oil)
- Fiber: 6g per serving
- Allergens: Contains tree nuts (cashews), wheat (in seitan and pasta unless gluten-free options are used), and soy (in tamari/soy sauce)
- Suitable for: Vegan, dairy-free, and egg-free diets
Common Mistakes to Avoid
- Overcrowding the mushrooms in the pan. Work in batches if necessary to ensure they brown rather than steam, which is essential for developing flavor.
- Not blending the cashew cream thoroughly enough. Make sure it’s completely smooth for the best texture in your final dish.
- Boiling the sauce after adding the cashew cream. This can cause separation or graininess. Keep it at a gentle simmer.
- Overcooking the seitan, which can make it tough and chewy. It only needs to be lightly browned.
- Underseasoning the dish. Vegan dishes often need robust seasoning to achieve satisfying flavor depth.
Alternatives & Substitutions
- Gluten-free option: Replace seitan (which contains gluten) with firm tofu, tempeh, or chickpeas. Use gluten-free tamari and serve over gluten-free pasta or rice.
- Nut-free option: Substitute cashew cream with coconut cream or a silken tofu-based cream sauce.
- Whole food option: Replace the processed seitan with lentils or chickpeas for a whole food plant-based version.
- Lower-fat version: Reduce cashews to 1/2 cup and increase vegetable broth accordingly.
- Alcohol-free: Skip the white wine and add an extra tablespoon of lemon juice for acidity.
- Mushroom variations: If specialty mushrooms are unavailable, regular button mushrooms work fine, though they’re less flavorful.
FAQs
Can I make this recipe ahead of time?
Absolutely! The stroganoff sauce actually develops more flavor overnight. Store it separately from the pasta and reheat gently with a splash of broth to loosen the sauce. Fresh pasta takes just minutes to cook when you’re ready to serve.
What exactly is seitan and where can I find it?
Seitan is a protein-rich food made from wheat gluten. You can find it in most natural food stores, Asian markets (sometimes labeled as “wheat gluten”), or in the refrigerated section of well-stocked supermarkets. You can also make it from scratch using vital wheat gluten flour.
Is this recipe truly as satisfying as traditional beef stroganoff?
Many people find it equally satisfying because it hits all the same flavor notes – umami richness, creamy texture, and hearty substance. The combination of mushrooms and seitan provides excellent meaty texture and depth of flavor.
How important is nutritional yeast in this recipe?
Nutritional yeast adds a savory, almost cheese-like flavor that enhances the depth of the dish. While you can omit it, those few tablespoons contribute significantly to the rich flavor profile that makes this stroganoff special.
What sides pair well with Mushroom and Seitan Stroganoff?
A simple green salad with a bright vinaigrette makes a perfect contrast to the rich stroganoff. Steamed green vegetables like broccoli or green beans also work well, as does a side of crusty bread for sauce-sopping.
Final Thoughts
This Mushroom and Seitan Stroganoff proves that plant-based comfort food can be just as satisfying as its traditional counterparts. The beauty of this dish lies in its ability to deliver deep, complex flavors without animal products. Whether you’re a committed vegan or simply exploring more plant-based options, this recipe deserves a spot in your regular rotation. Trust me – your taste buds won’t miss a thing!
