How do I make the cashew cream for this stroganoff?

To make the cashew cream, drain and rinse 1 cup of raw cashews (soaked for at least 2 hours), then blend them with 3/4 to 1 cup of water on high until completely smooth.

What kind of seitan should I use for this recipe?

The recipe calls for 3/4 cup of seitan, which you can prepare yourself using the linked recipe or use store-bought seitan, cut into chunks, for convenience.

Can I substitute other mushrooms for chestnut mushrooms?

Yes, while the recipe specifies 1 generous cup of sliced chestnut mushrooms, you could use cremini or button mushrooms if chestnut mushrooms are not available.

Why is browning the seitan important in this stroganoff?

Browning the seitan for 3-4 minutes in the cast iron skillet adds a desirable depth of flavor and a pleasing texture to the seitan chunks before the other ingredients are incorporated.

How should I store leftover Seitan and Mushroom Stroganoff?

Store any leftover stroganoff in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave until warmed through.

3.7K Views 11 years ago

Seitan and Mushroom Stroganoff
[Vegan]

SP By: Sarah Pether

Author Bio

Sarah decided overnight to become vegan and her health problems like eczema and chronic headaches... Read More

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Creamy vegan seitan and mushroom stroganoff, rich with cashew cream, served over a bed of pasta.

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Seitan and Mushroom Stroganoff [Vegan]

Dairy Free

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

Ingredients You Need for 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

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How to Prepare Seitan and Mushroom Stroganoff [Vegan]

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.
Cut the seitan into chunks and add to the pan. Brown the seitan for 3-4 minutes then reduce the heat to low.
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.
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.
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.
Remove from heat and season with salt and pepper. Serve over pasta, rice or grain of your choice.