Mushroom and Seitan Stroganoff
A creamy, savory plant-based take on classic stroganoff featuring meaty seitan and earthy mushrooms in a rich cashew cream sauce. Served over pasta, this hearty comfort food satisfies even dedicated carnivores with its depth of flavor.
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.