This creamy stroganoff is made with meaty mushrooms and seitan. Serve it over your favorite pasta!

Seitan and Mushroom Stroganoff [Vegan]

$2.99
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Ingredients

  • 3/4 cup of seitan
  • 1 red onion, diced
  • 2 garlic cloves, minced
  • 1 generous cup chestnut mushrooms, sliced
  • 1 tablespoon olive oil
  • 1 bay leaf
  • 1 teaspoon dried oregano
  • 1 vegetable stock cube
  • 3 1/2 tablespoons white wine
  • Salt and pepper, to taste
For the Cashew Cream:
  • 1 cup raw cashews, soaked for at least 2 hours
  • 3/4-1 cup water

Preparation

  1. Heat a cast iron skillet over a medium-low heat and add the olive oil. Add bay leaf and the red onion and cook for 2-3 minutes until the onion turns translucent.
  2. Cut the seitan into chunks and add to the pan. Brown the seitan for 3-4 minutes then reduce the heat to low.
  3. Make the cashew cream – drain and rinse the cashews. Add them to a blender with 3/4 cup of water. Blend on high until smooth, adding the other 1/4 cup of water if it needs thinning. Set aside.
  4. Crumble the vegetable stock cube into the seitan, add the garlic and the mushrooms. Cook for another 4 minutes until the mushrooms begin to soften.
  5. Add the white wine and oregano. Add the cashew cream and stir to combine. Cook for 3-4 minutes until the mixture begins to thicken.
  6. Remove from heat and season with salt and pepper. Serve over pasta, rice or grain of your choice.


About The Author

Sarah Pether

See My Recipes

Sarah decided overnight to become vegan and her health problems like eczema and chronic headaches plagued her for years disappeared. She started her blog, Soy Division, to share recipes, tips, and reviews. Sarah is a big fan of dark chocolate, avocados, using too much garlic, and finding the perfect vegan mayonnaise.

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