Serves 8

Vegan seitan portobello stroganoff

Photo by Kate Lewis

This vegan stroganoff recipe has everything you want: wide noodles, hearty seitan, meaty mushrooms, and a sauce that’s rich and savory without a single cashew. In fact, I created this one before I even got into cashew cream, just messing around with pantry ingredients and figuring out how to make something satisfying on a weeknight. So no need to soak or blend anything. It all comes together in the pan and the recipe still holds up. Let’s meet the players.

That Sauce

The creaminess comes from nutritional yeast and soy milk, which give the sauce body and depth without weighing it down. Soy milk is my favorite, but any unsweetened nondairy milk will work, so you can use what you’ve got. The flavors build in stages. Shallots and garlic go soft and sweet, then two kinds of mushrooms make their entrance — cremini for that mushroom-in-every-bite coverage, and portobello for meatiness and depth. Fresh thyme ties it all together. A splash of red wine reduces into that restaurant quality vibe, then Dijon, paprika, and nutritional yeast round it out into a sauce that clings to every noodle.

The Seitan

Make your own if you can. It’s not very difficult and you will have a lot leftover to use throughout the week. Try this one: Easy Chicken-Style Seitan. I know it says chicken-style, but honestly, once the sauce is smothered all over everything, it’s plenty beefy. If you don’t want to do the seitan thing, you can also use thin slices of tofu that you sauté first. Another great gluten-free option is soy curls.

About The Noodles

The noodles pictured are mafaldine: wide, ruffled-edge pasta that catches all the sauce in its folds. Fettuccine or pappardelle work just as well, or honestly any wide noodle you have around. I’ve even used fusilli. So don’t sweat it, any substantial pasta will be just fine. And if you use gluten-free noodles and tofu or soy curls instead of seitan, this is suddenly a gluten-free vegan stroganoff. Amazing!

At the end of the day, this is one of those reliable, pantry-friendly dinners that comes together without a lot of planning but still feels like a full-on comfort meal. Finish with a dollop of vegan sour cream if you want to lean into the full stroganoff experience.

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Vegan seitan portobello stroganoff

Seitan Portobello Stroganoff

Isa Chandra
Seitan and a double hit of mushrooms in a rich, vegan stroganoff sauce that doesn't contain cashew cream (for once). Served over wide noodles. A Vegan With a Vengeance classic that has been making people very happy for a long time.
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Main Course, Pasta
Cuisine Russian
Servings 6 to 8

Ingredients
  

  • 2 tablespoons cornstarch
  • 2 cups cold vegetable broth
  • 3 cups seitan sliced into 1/4-inch strips
  • 4 tablespoons olive oil divided
  • 2 cups shallots thinly sliced
  • 3 cloves garlic minced
  • 2 cups cremini mushrooms thinly sliced
  • 2 portobello caps thinly sliced
  • 2 tablespoons fresh thyme chopped
  • 1 pound fettuccine
  • 2 teaspoons salt
  • 1 cup dry red wine
  • 1 tablespoon sweet paprika
  • 1/2 cup nutritional yeast
  • 1/2 cup plain unsweetened soy milk or any unsweetened nondairy milk
  • 2 teaspoons Dijon mustard
  • 1 cup frozen green peas
  • Chopped fresh parsley for garnish optional

Instructions
 

  • Dissolve the cornstarch in the vegetable broth and set aside.
  • Heat a large cast iron pan over medium-high heat. Sauté the seitan in 2 tablespoons of olive oil until lightly browned, about 5 minutes. Transfer to a plate and set aside. Lower the heat to medium.
  • Add the remaining 2 tablespoons of olive oil and the shallots. Sauté for 5 minutes until translucent. Add the garlic, cremini and portobello mushrooms, and thyme. Sauté for about 10 minutes, until the mushrooms have browned and released their moisture.
  • Meanwhile, bring a large pot of lightly salted water to a boil. Cook the fettuccine according to package directions.
  • Add the salt, wine, and paprika to the mushroom mixture. Turn the heat up to high and reduce the liquid, about 10 minutes.
  • Add the cornstarch mixture, stir well, and let the sauce thicken, about 7 minutes. Add the nutritional yeast, milk, and mustard. Mix well and lower the heat to low — do not let it boil at this point as it can make the milk and mustard bitter. Add the seitan and peas and cook for 5 more minutes.
  • Divide the noodles among bowls and top with the stroganoff. Serve immediately so the pasta doesn’t stick. Garnish with fresh parsley if you like, and a dollop of vegan sour cream if you want to lean into the full stroganoff experience.
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