Seitan and Mushroom Stroganoff

For a vegetarian take on the classic hearty dish, try this seitan stroganoff cooked with mushrooms in a flavorful sauce that's so delicious, you won't miss the beef.

• Preparation Time: 10 mins
• Cooking Time: 15 mins
• Total Time: 25 mins
• Calories: 534 Calories

Ingredients

• salt and ground black pepper to taste
• nonstick cooking spray
• 1 tablespoon crushed garlic
• 1 (16 ounce) container nonfat sour cream
• 1 (14 ounce) can vegetable broth
• 1 cup chopped sweet onion (such as Vidalia®)
• 1 tablespoon all-purpose flour, or more as needed
• 1 (8 ounce) package sliced fresh white mushrooms
• 12 ounces whole wheat egg noodles
• 1 (8 ounce) package sliced fresh portobello mushrooms
• 16 ounces seitan, cut into 1-inch pieces
• 0.33333334326744 cup tomato paste

Recipe Instructions

Step 1

Fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes.

Step 2

Meanwhile, spray a large frying pan with nonstick cooking spray and place over medium-high heat. Add onion, white mushrooms, and portobello mushrooms. Saute until onion is tender, 5 to 7 minutes. Stir in seitan and garlic; cook for 1 minute longer. Reduce heat to low and add vegetable broth. Mix in sour cream and tomato paste. Cook, stirring often, about 5 minutes.

Step 3

Stir in flour, adding more if sauce requires additional thickening. Season with salt and pepper. Serve hot over drained egg noodles.