Ingredients
Main Ingredients:
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 10 ounces (about 280 grams) cremini or button mushrooms, sliced
- 8 ounces (about 225 grams) seitan, sliced into strips
- 1 tablespoon all-purpose flour
- 1 ½ cups vegetable broth
- 1 cup dairy-free sour cream (or regular sour cream for vegetarians)
- 1 tablespoon Dijon mustard
- 1 tablespoon soy sauce or tamari
- 1 teaspoon smoked paprika
- ½ teaspoon thyme, dried or fresh
- Salt and pepper to taste
- Fresh parsley, chopped, for garnish
To Serve:
- 12 ounces (about 340 grams) wide egg noodles or pappardelle (use vegan pasta for a vegan dish)
- Lemon wedges (optional)
Instructions
- Chop the onion and garlic: Finely chop the onion, mince the garlic cloves, and slice the mushrooms and seitan.
- Sauté onions and garlic: Cook onions until translucent, then add garlic and sauté.
- Cook mushrooms and seitan: Brown mushrooms, then cook seitan until slightly browned.
- Prepare stroganoff sauce: Stir in flour, add broth, sour cream, mustard, soy sauce, paprika, and thyme. Simmer.
- Cook the pasta: Boil and cook noodles until al dente. Mix with sauce or serve over noodles.
Notes
- This recipe is highly adaptable to suit different tastes and dietary needs.
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Russian-inspired
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 5g
- Sodium: 680mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 10mg
