Seitan and Mushroom Stroganoff (Vegan)

Submitted by Enjolinfam

"This is the best vegetarian or vegan stroganoff I've tried yet. It came from Farm Sanctuary's Guide to Vegan Living and I've only slightly changed it. One way I improved it for our taste is by using Mckay's Chicken Seasoning broth instead of Vegetable Broth or water and adding 3 Tablespoons of Vegan Sour Cream. We will be making this often from now on. Hope you enjoy it!"

 

• Ready In: 40mins
• Ingredients: 13
• Serves: 4-6

ingredients

• 2 tablespoons cornstarch
• 3 tablespoons soy sauce
• 1 1⁄3 1 1/3 cups vegetable broth or 1 1/3 cups water
• 1⁄2 teaspoon garlic granules
• 2 tablespoons tahini
• 2 teaspoons canola oil or 2 teaspoons olive oil
• 1 cup green onion
• 2 -3 garlic cloves, minced
• 3 cups sliced mushrooms or 3 cups portabella mushrooms
• 2 cups seitan (strips thinly sliced)
• ground black pepper, to taste
• egg-free pasta (one normal sized package)
• 3 tablespoons vegan sour cream

directions

1. Gravy: Stir cornstarch and soy sauce together in a 2-quart saucepan and make a thin, smooth, paste. Whisk in the broth or water and garlic granules. Cook over medium-high heat, stirring constantly until it thickens and comes to a boil. Remove from heat and beat in the tahini and vegan sour cream. Cover the saucepan and set aside.
2. Place oil in a large skillet and heat over medium-high. When the oil is hot, sauté the onion and garlic for 10 minutes.
3. Add the mushrooms and cook, stirring often, for 5 to 7 minutes.
4. Stir the seitan strips and the reserved gravy into the onions and mushrooms. Reduce heat to low and stir often, about 5 to 10 minutes, until the seitan is heated through.
5. Season the stroganoff with ground pepper. Serve at once over egg-free noodles.

Reviews

[moonglade]

This was incredible. I followed the directions except I added more mushrooms. You can never have too many mushrooms.

 

[drbecca26]

Really good and hearty veg food, this. The only thing I would do different would be to let the seitan soak in the gravy for a bit before cooking...just to impart a bit more flavor to it. It was still really fantastic, though!

 

[Janice A.]

Made this for dinner tonight and my husband and I loved it! I didn't have the vegan sour cream so I replaced it with SO Delicious coconut milk yogurt. This recipe is a favorite and I will be making it again! Thank you.

 

[Bailey L.]

I used 4 T tapioca starch instead of 2 T of cornstarch and I added a handful of frozen peas. This was excellent. Very hearty and filling. Even my meat loving fiancé loved it and was thoroughly filled by it. I was a little worried about the consistency of the gravy at first because it was like snot or goo but when I added it to the vegetables it was fine. I might try just 3 T of tapioca starch next time though.

 

[Marquia G.]

This was delicious. I did make some substitutions based on what I had on hand and it was so good I don't think I'll change to the original when I make this again (and I will definitely be making this again). I used vegan beef broth instead of chicken broth. Additionally, I thought I had seitan, which is actually how I came across this recipe, but didn't so I replaced it with Gardein beefless tips. This was definitely not a paltry substitute of a hearty classic; this is a fantastic, homey meal in its own right. It's sure to please any meat-eater or any herbivore missing meat.