Name: Seitan Stroganoff
Yield: 4
Cuisine: Europe
Ingredients: 1.00 cup seitan; 2.00 tablespoons olive oil; 1.00 onion diced; 2.00 cloves garlic minced; 8.00 ounces mushrooms sliced; 1.00 cup vegetable broth; 1.00 tablespoon soy sauce; 1.00 tablespoon dijon mustard; 1.00 cup unsweetened non-dairy milk; 2.00 tablespoons cornstarch; 0.25 teaspoon ground black pepper; 0.50 teaspoon salt

Seitan Stroganoff

A vegan twist on the classic beef stroganoff

Preparation time: 10 Minutes

Cooking time: 25 Minutes

Total duration: 35 Minutes

Calories: 240, Total Fat: 8 g, Saturated Fat: 1 g, Cholesterol: 0 mg, Sodium: 600 mg, Carbohydrates: 28 g, Fiber: 5 g, Sugar: 5 g, Protein: 19 g

This vegan version of the classic beef stroganoff is a hearty and delicious dish made with seitan, mushrooms, and a creamy sauce. It's a great way to enjoy a classic dish without the meat!

Ingredients

1 cup seitan
2 tablespoons olive oil
1 onion diced
2 cloves garlic minced
8 ounces mushrooms sliced
1 cup vegetable broth
1 tablespoon soy sauce
1 tablespoon dijon mustard
1 cup unsweetened non-dairy milk
2 tablespoons cornstarch
0.25 teaspoon ground black pepper
0.5 teaspoon salt

Dinner vegan Main Course Seitan stroganoff Seitan Dishes
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short description

Heat the olive oil in a large skillet over medium heat.
Add the onion and garlic and sauté for 5 minutes.
Add the mushrooms and seitan and cook for an additional 5 minutes.
Add the vegetable broth, soy sauce, and dijon mustard and bring to a simmer.
In a small bowl, whisk together the non-dairy milk and cornstarch until smooth.
Add the milk mixture to the skillet and stir until the sauce thickens.
Add the pepper and salt and stir to combine.
Serve over cooked pasta or rice.

detailed description

Heat the olive oil in a large skillet over medium heat.
Add the onion and garlic and sauté for 5 minutes, stirring occasionally.
Add the mushrooms and seitan and cook for an additional 5 minutes, stirring occasionally.
Add the vegetable broth, soy sauce, and dijon mustard and bring to a simmer.
In a small bowl, whisk together the non-dairy milk and cornstarch until smooth.
Add the milk mixture to the skillet and stir until the sauce thickens.
Add the pepper and salt and stir to combine.
Serve over cooked pasta or rice.

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