Seitan Portobello Stroganoff Recipes

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SEITAN AND MUSHROOM STROGANOFF



Seitan and Mushroom Stroganoff image

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

Provided by Brooke Elizabeth

Categories     100+ Pasta and Noodle Recipes     Noodle Recipes

Time 25m

Yield 5

Number Of Ingredients 12

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

Steps:

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

Nutrition Facts : Calories 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, Sodium 765.6 mg, Sugar 17 g

PORTOBELLO MUSHROOM STROGANOFF



Portobello Mushroom Stroganoff image

This is a rich and meaty vegetarian stroganoff made with portobello mushrooms, and served over egg noodles. It is quick to make, and tastes delicious.

Provided by CHORDATA

Categories     100+ Pasta and Noodle Recipes     Noodle Recipes

Time 30m

Yield 4

Number Of Ingredients 8

3 tablespoons butter
1 large onion, chopped
¾ pound portobello mushrooms, sliced
1 ½ cups vegetable broth
1 ½ cups sour cream
3 tablespoons all-purpose flour
¼ cup chopped fresh parsley
8 ounces dried egg noodles

Steps:

  • Bring a large pot of lightly salted water to a boil. Add egg noodles, and cook until al dente, about 7 minutes. Remove from heat, drain, and set aside.
  • At the same time, melt butter in a large heavy skillet over medium heat. Add onion, and cook, stirring until softened. Turn the heat up to medium-high, and add sliced mushrooms. Cook until the mushrooms are limp and browned. Remove to a bowl, and set aside.
  • In the same skillet, stir in vegetable broth, being sure to stir in any browned bits off the bottom of the pan. Bring to a boil, and cook until the mixture has reduced by 1/3. Reduce heat to low, and return the mushrooms and onion to the skillet.
  • Remove the pan from the heat, stir together the sour cream and flour; then blend into the mushrooms. Return the skillet to the burner, and continue cooking over low heat, just until the sauce thickens. Stir in the parsley, and season to taste with salt and pepper. Serve over cooked egg noodles.

Nutrition Facts : Calories 525.2 calories, Carbohydrate 53.3 g, Cholesterol 101.4 mg, Fat 30.1 g, Fiber 4.3 g, Protein 12.8 g, SaturatedFat 17.4 g, Sodium 295.4 mg, Sugar 5 g

SEITAN AND MUSHROOM STROGANOFF (VEGAN)



Seitan and Mushroom Stroganoff (Vegan) image

This is the best vegetarian or vegan stroganoff I've tried yet. It came from Farm Sanctuary's Guide to Vegan Living and I've only slightly changed it. One way I improved it for our taste is by using Mckay's Chicken Seasoning broth instead of Vegetable Broth or water and adding 3 Tablespoons of Vegan Sour Cream. We will be making this often from now on. Hope you enjoy it!

Provided by Enjolinfam

Categories     One Dish Meal

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 13

2 tablespoons cornstarch
3 tablespoons soy sauce
1 1/3 cups vegetable broth or 1 1/3 cups water
1/2 teaspoon garlic granules
2 tablespoons tahini
2 teaspoons canola oil or 2 teaspoons olive oil
1 cup green onion
2 -3 garlic cloves, minced
3 cups sliced mushrooms or 3 cups portabella mushrooms
2 cups seitan (strips thinly sliced)
ground black pepper, to taste
egg-free pasta (one normal sized package)
3 tablespoons vegan sour cream

Steps:

  • Gravy: Stir cornstarch and soy sauce together in a 2-quart saucepan and make a thin, smooth, paste. Whisk in the broth or water and garlic granules. Cook over medium-high heat, stirring constantly until it thickens and comes to a boil. Remove from heat and beat in the tahini and vegan sour cream. Cover the saucepan and set aside.
  • Place oil in a large skillet and heat over medium-high. When the oil is hot, sauté the onion and garlic for 10 minutes.
  • Add the mushrooms and cook, stirring often, for 5 to 7 minutes.
  • Stir the seitan strips and the reserved gravy into the onions and mushrooms. Reduce heat to low and stir often, about 5 to 10 minutes, until the seitan is heated through.
  • Season the stroganoff with ground pepper. Serve at once over egg-free noodles.

Nutrition Facts : Calories 109, Fat 6.1, SaturatedFat 0.7, Sodium 767.1, Carbohydrate 10.7, Fiber 2.1, Sugar 1.9, Protein 5

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