Skip to main content New<> this month
Get the Allrecipes magazine

Seitan and Mushroom Stroganoff

Rated as 0 out of 5 Stars
0 made it  |  0 reviews   |  0 photos

"A mushroom stroganoff with the addition of seitan, giving it the taste and texture of beef stroganoff, yet this version is wholesome and vegetarian!"
Added to shopping list. Go to shopping list.


25 m servings 276
Original recipe yields 5 servings


{{model.addEditText}} Print
  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.


  • 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

Explore more


Read all reviews 0