

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
Method
- 1
Start the noodles boiling. Slice the seitan thin and sear it in half the butter until browned. Set aside.
- 2
Add the rest of the butter and the mushrooms and onion. Cook without stirring too often until deeply browned.
- 3
Stir in the garlic and flour for 1 minute, then slowly whisk in the broth and oat milk. Simmer until thick.
- 4
Off the heat, stir in the Dijon, yogurt, spices and the seitan. Season well.
- 5
Drain the noodles and serve the stroganoff over them.
Keeps 3 days. Store sauce and noodles separately and reheat gently.
- 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
Calculated from ingredient reference data. Brand labels vary.
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