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

Seitan and Mushroom Stroganoff [Vegan]



  • 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


  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.