Vegan Seitan Stroganoff
Stroganoff is one of those deeply comforting, cold-weather classics that can feel out of reach when you're cooking without meat or dairy — but this version absolutely delivers on every front. Seitan strips get seared until browned and slightly crisp before being folded back into a rich, glossy sauce built from cremini mushrooms, dry white wine, vegetable broth, tamari, and a touch of smoked paprika. The vegan sour cream stirred in at the end gives the sauce that signature tangy creaminess without a drop of anything animal-derived. Dijon mustard and vegan Worcestershire sauce add layers of savory depth that make the whole thing taste like it's been simmering for hours, even on a weeknight. Everything comes together over egg-free wide noodles, so the dish stays completely plant-based from bowl to bottom. It serves four and comes together in one skillet, which means less cleanup and more time actually enjoying dinner. A handful of fresh parsley on top keeps it looking as good as it tastes.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!