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To make this vegan mushroom and seitan stroganoff, gather these key items: - 2 cups seitan, sliced - 1 tablespoon olive oil - 1 medium onion, diced - 3 cloves garlic, minced - 2 cups mushrooms (cremini or button), sliced - 1 teaspoon dried thyme - 1 teaspoon smoked paprika - 1 tablespoon soy sauce (or tamari for gluten-free) - 1 cup vegetable broth - 1 cup coconut milk (or any plant-based cream) - 2 tablespoons cornstarch mixed with 2 tablespoons of cold water - Salt and pepper to taste - Fresh parsley, chopped (for garnish) - Cooked pasta or rice (for serving) You can enhance the stroganoff with these add-ins: - Fresh spinach for extra greens - Peas for a pop of color and sweetness - A splash of red wine for depth of flavor - Nutritional yeast for a cheesy taste To prepare this dish, you will need: - A large skillet for cooking - A cutting board and knife for prep - Measuring cups and spoons for accuracy - A small bowl for mixing cornstarch and water - A serving dish for your final product These ingredients and tools set the stage for a rich and creamy stroganoff that satisfies your taste buds. Enjoy the process of cooking and the delicious results! 1. Gather all the ingredients. You need seitan, onion, garlic, and mushrooms. 2. Slice the seitan into strips. Dice the onion and mince the garlic. 3. Clean and slice the mushrooms. Set everything aside for cooking. 1. Heat olive oil in a large skillet over medium heat. 2. Add the diced onion. Sauté it for about 5 minutes until it softens. 3. Stir in the minced garlic. Cook for another minute to release the aroma. 4. Add the sliced mushrooms to the skillet. Sauté for 5-7 minutes until golden. 5. Mix in the sliced seitan, thyme, smoked paprika, and soy sauce. Cook for 5 minutes. 6. Pour in the vegetable broth and bring it to a gentle simmer. 7. Once simmering, lower the heat and add coconut milk. Stir it well. 8. In a small bowl, mix cornstarch with cold water to create a slurry. 9. Gradually add the slurry to the skillet. Stir while adding to thicken the sauce. 10. Let the stroganoff simmer for another 5 minutes. Season with salt and pepper to taste. 1. Serve the stroganoff hot over cooked pasta or rice. 2. Garnish with fresh chopped parsley for a bright finish. 3. Enjoy your delicious Vegan Mushroom & Seitan Stroganoff! To make a great sauce, focus on the right balance of flavors. Use fresh mushrooms for depth. I like to add a splash of soy sauce for umami. The coconut milk gives it a creamy texture. For a thicker sauce, use cornstarch mixed with cold water. Stir it in slowly, so it blends well. Let the sauce simmer and thicken for about five minutes. Taste and add salt and pepper as needed. This will ensure your stroganoff is rich and tasty. When cooking seitan, slice it evenly for even cooking. I recommend using a non-stick skillet. Heat olive oil and add the onion first. Cooking the onion until soft makes a sweet base. Then add minced garlic for flavor. Incorporate the seitan after your mushrooms are golden. This keeps the texture nice and chewy. Cook it all together for about five minutes. This step enhances the flavors and gives the dish a hearty feel. For serving, I love using cooked pasta or rice. They soak up the sauce well. Serve the stroganoff hot and sprinkle fresh parsley on top. This adds color and a fresh taste. You can also serve it with a side salad for crunch. If you want a rich meal, add a slice of crusty bread. Enjoy this dish with family or friends; it’s sure to impress! {{image_2}} To make this dish gluten-free, simply swap soy sauce for tamari. Tamari has a similar taste but does not contain gluten. You can use gluten-free pasta or rice as a base. This way, you enjoy the same rich flavors without the gluten. If seitan is not your choice, you can try other proteins. Tofu works great as a substitute. Firm tofu adds texture and absorbs the sauce well. Another option is lentils. Cooked lentils provide a hearty bite and flavor. You can adjust the flavor to your liking. For a spicier dish, add red pepper flakes. If you enjoy a bit of tang, squeeze in some lemon juice. Fresh herbs like basil or dill can also enhance the dish's taste. Feel free to get creative with your favorite spices! After making the vegan mushroom and seitan stroganoff, let it cool first. Store it in an airtight container. It will stay fresh in the fridge for 3 to 5 days. Make sure to keep it away from strong-smelling foods. This way, the flavors remain intact. To freeze, let the stroganoff cool completely. Transfer it to a freezer-safe container. You can also use freezer bags. Remove as much air as possible to prevent freezer burn. It can last up to 3 months in the freezer. Just label the container with the date for easy tracking. To reheat, thaw the stroganoff overnight in the fridge if frozen. Warm it on the stovetop over low heat. Stir occasionally to avoid sticking. You can add a splash of vegetable broth or coconut milk for creaminess. If using a microwave, heat in short bursts, stirring in between. Enjoy your stroganoff warm, just like when it was freshly made! Seitan is a meat substitute made from wheat gluten. It has a chewy texture and absorbs flavors well. To make seitan, mix wheat flour with water to form a dough. Rinse the dough to remove the starch, leaving behind gluten. Then, cook the gluten in broth or steam it. This process creates a protein-rich food that’s great for many dishes, like our stroganoff. Yes, you can use other plant-based creams instead of coconut milk. Almond, soy, or oat cream work well. Each option will change the flavor slightly. If you prefer a less sweet taste, choose a neutral-flavored cream. This keeps the stroganoff rich and creamy while fitting your taste. Absolutely! This stroganoff stores well in the fridge for up to four days. Just let it cool before sealing it in an airtight container. You can also freeze it for up to three months. When you're ready to eat, reheat it on the stove or in the microwave. Serve it over fresh pasta or rice for a quick meal. This blog post covered everything you need to know to make a delicious stroganoff with seitan. We explored main ingredients, optional add-ins, and the right equipment to use. The step-by-step instructions made the cooking process simple, while tips and tricks helped you perfect your sauce. We also shared variations for gluten-free options and how to store your dish. In the end, feel free to get creative. Enjoy your cooking journey and share your results!

Vegan Mushroom & Seitan Stroganoff

Discover the delicious flavors of our Vegan Mushroom & Seitan Stroganoff! This creamy, hearty dish combines seitan, mushrooms, and rich coconut milk for a comforting meal that’s ready in just 30 minutes. Perfect over your favorite pasta or rice, this recipe is not only easy to make but also packed with nutrients. Click through for step-by-step instructions and create a nourishing dinner that will impress everyone at the table!
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Ingredients
  

2 cups seitan, sliced

1 tablespoon olive oil

1 medium onion, diced

3 cloves garlic, minced

2 cups mushrooms (cremini or button), sliced

1 teaspoon dried thyme

1 teaspoon smoked paprika

1 tablespoon soy sauce (or tamari for gluten-free)

1 cup vegetable broth

1 cup coconut milk (or any plant-based cream)

2 tablespoons cornstarch mixed with 2 tablespoons of cold water (for thickening)

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Cooked pasta or rice (for serving)

Instructions
 

In a large skillet, heat the olive oil over medium heat.

    Add the diced onion and sauté for about 5 minutes until it becomes translucent.

      Stir in the minced garlic and cook for another minute until fragrant.

        Add the sliced mushrooms to the skillet. Sauté them for about 5-7 minutes until they release their moisture and become golden brown.

          Incorporate the sliced seitan, dried thyme, smoked paprika, and soy sauce. Cook for another 5 minutes, stirring occasionally.

            Pour in the vegetable broth and bring the mixture to a gentle simmer.

              Once simmering, reduce the heat and add the coconut milk. Stir to combine.

                Mix the cornstarch with cold water in a small bowl to create a slurry. Gradually add this mixture to the skillet while stirring to thicken the sauce.

                  Let the stroganoff simmer for an additional 5 minutes until it reaches your desired consistency. Season with salt and pepper to taste.

                    Serve hot over cooked pasta or rice, garnished with fresh chopped parsley.

                      Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4