Seitan and Mushroom Stroganoff recipe

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Ingredients

12 ounces whole wheat egg noodles
nonstick cooking spray
1 cup chopped sweet onion (such as Vidalia®)
1 (8 ounce) package sliced fresh white mushrooms
1 (8 ounce) package sliced fresh portobello mushrooms
16 ounces seitan, cut into 1-inch pieces
1 tablespoon crushed garlic
1 (14 ounce) can vegetable broth
1 (16 ounce) container nonfat sour cream
⅓ cup tomato paste
1 tablespoon all-purpose flour, or more as needed
salt and ground black pepper to taste

Nutrition Info

534 calories
carbohydrate: 82.3 g
cholesterol: 72.3 mg
fat: 5.2 g
fiber: 5.1 g
protein: 40.9 g
saturatedFat: 1.3 g
servingSize: -
sodium: 765.6 mg
sugar: 17 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

  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.

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

Recipe Yield

5 servings

Recipe Note

A mushroom stroganoff with the addition of seitan, giving it the taste and texture of beef stroganoff, yet this version is wholesome and vegetarian!

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