Vegan Seitan Stroganoff
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Learn more →Ingredients
4 servings
For the noodles
- 12 oz dry egg-free wide noodles or fettuccine
- 1 tsp salt, plus more for pasta water
For the stroganoff
- 2 tbsp olive oil, divided
- 1 lb seitan, cut into ½-inch strips
- 1 medium yellow onion, thinly sliced
- 3 cloves garlic, minced
- 10 oz cremini mushrooms, sliced ¼-inch thick
- 1 tsp smoked paprika
- 1 tsp dijon mustard
- 2 tbsp all-purpose flour
- ½ cup dry white wine
- 2 cups vegetable broth
- 1 tbsp tamari
- 1 tsp vegan worcestershire sauce
- ¾ cup vegan sour cream
- salt and pepper, to taste
For serving
- 2 tbsp fresh flat-leaf parsley, chopped (optional)
Instructions
- 1
Bring a large pot of generously salted water to a boil. Cook the noodles according to package directions until al dente, tender with a slight resistance at the center. Reserve 1/2 cup of pasta water, then drain the noodles and set aside.
- 2
Heat 1 tbsp of the olive oil in a 12-inch skillet over medium-high heat until shimmering. Add the seitan strips in a single layer and cook undisturbed for 3 minutes, until the undersides are browned and slightly crisp. Flip and cook 2 minutes more, until browned on the second side. Transfer the seitan to a plate and set aside.
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