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Creamy Mushroom Stroganoff
Weeknight · 15–30 min

Creamy Mushroom Stroganoff

Seared seitan and a mountain of mushrooms in a silky, tangy gravy with a hit of Dijon. It's the kind of dinner that makes a cold night feel intentional. Put on something cozy and eat it slowly.

Hands-on
25 min
Hands-off
5 min
Total
30 min
Dishes
2
34gprotein588cal86gcarbs12gfatper serving · $3.51
Skillstove · air-fryer

Method

  1. 1

    Start the noodles boiling. Slice the seitan thin and sear it in half the butter until browned. Set aside.

  2. 2

    Add the rest of the butter and the mushrooms and onion. Cook without stirring too often until deeply browned.

  3. 3

    Stir in the garlic and flour for 1 minute, then slowly whisk in the broth and oat milk. Simmer until thick.

  4. 4

    Off the heat, stir in the Dijon, yogurt, spices and the seitan. Season well.

  5. 5

    Drain the noodles and serve the stroganoff over them.

Storage

Keeps 3 days. Store sauce and noodles separately and reheat gently.

Good to know
  • Tempeh works here too. Slice it thin and give it an extra 2 minutes in the pan.

Nutrition

per serving
Calories
588
Protein
34g
Carbs
86g
Fat
12g
Fiber
6g
Sodium
710mg
Contains glutenSoy-freePeanut-free

Calculated from ingredient reference data. Brand labels vary.

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