Vegan Seitan Stroganoff

Ingredients

Seitan

8 ounces, sliced

Olive oil

2 tablespoons

Onion

1 medium, chopped

Garlic

3 cloves, minced

Mushrooms

8 ounces, sliced (cremini or button)

Vegetable broth

1 cup

Vegan sour cream

1 cup

Dijon mustard

1 tablespoon

Paprika

1 teaspoon

Salt

to taste

Pepper

to taste

Fresh parsley

for garnish, chopped

Cooked noodles or rice

for serving

Instructions

1. In a large skillet, heat the olive oil over medium heat until shimmering.
2. Add the sliced seitan to the skillet and cook for about 5-7 minutes, or until browned on all sides. Remove the seitan from the skillet and set aside.
3. In the same skillet, add the chopped onion and sauté for about 3-4 minutes until translucent.
4. Stir in the minced garlic and sliced mushrooms, cooking for an additional 5-7 minutes, or until the mushrooms are browned and the onions are soft.
5. Pour in the vegetable broth, followed by the vegan sour cream, Dijon mustard, and paprika. Stir well to combine all the ingredients, ensuring a smooth sauce.
6. Return the browned seitan to the skillet, stirring to coat it in the creamy sauce. Allow the mixture to simmer for an additional 5 minutes, or until the sauce has thickened to your liking.
7. Season the stroganoff with salt and pepper to taste.
8. Serve the stroganoff over your choice of cooked noodles or rice, garnished with freshly chopped parsley.