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Seitan and Mushroom Stroganoff

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"A mushroom stroganoff with the addition of seitan, giving it the taste and texture of beef stroganoff, yet this version is wholesome and vegetarian!"
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Ingredients

25 m servings 276
Original recipe yields 5 servings

Directions

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  1. Fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes.
  2. Meanwhile, spray a large frying pan with nonstick cooking spray and place over medium-high heat. Add onion, white mushrooms, and portobello mushrooms. Saute until onion is tender, 5 to 7 minutes. Stir in seitan and garlic; cook for 1 minute longer. Reduce heat to low and add vegetable broth. Mix in sour cream and tomato paste. Cook, stirring often, about 5 minutes.
  3. Stir in flour, adding more if sauce requires additional thickening. Season with salt and pepper. Serve hot over drained egg noodles.

Footnotes

  • Cook's Note:
  • You can use sliced fresh shiitake mushrooms instead of portobello, if preferred.

Nutrition Facts


Per Serving: 276 calories; 2.2 34.4 31.4 16 751 Full nutrition

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