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My review
Seitan and Mushroom Stroganoff
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Brooke Elizabeth
"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 276Original recipe yields 5 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
- 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.
- Stir in flour, adding more if sauce requires additional thickening. Season with salt and pepper. Serve hot over drained egg noodles.
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Footnotes
- Cook's Note:
- You can use sliced fresh shiitake mushrooms instead of portobello, if preferred.