Mushroom and Seitan Stroganoff

Recipe by Volunteer Donna Marino


  • 2 tablespoons cornstarch
  • 3 tablespoons tamari
  • 1 1⁄3 cups vegetable broth (I use bouillon cubes)
  • 2 teaspoons olive oil
  • 1 cup onion, chopped
  • 2 -3 garlic cloves, minced
  • 3-4 cups sliced mushrooms (I use a combo of portabello and white)
  • 2 cups seitan, cubed small (this is optional and can be omitted if you are gluten-free)
  • Egg-free pasta (one 16 oz package) – I use wide noodles or large bowties
  • ½ cup vegan sour cream


  1. Gravy: Stir cornstarch and soy sauce together in a 2-quart saucepan and make a thin, smooth, paste. Whisk in the broth. Cook over medium-high heat, stirring constantly until it thickens and comes to a boil. Remove from heat and cover and set aside. 
  2. Place oil in a large skillet and heat over medium-high. When the oil is hot, lower the heat to low and sauté the onion and garlic for 10 minutes or until translucent. 
  3. Add the mushrooms and cook, stirring often, for 5 to 7 minutes. 
  4. Brown the seitan strips in a small amount of oil.
  5. Add seitan to the onions and mushroom mixture. Reduce heat to low and stir often, about 5 to 10 minutes. 
  6. Stir in the sour cream and cook over low heat for about 10 minutes, stirring occasionally.
  7. Season to taste with salt and pepper. Serve at once over egg-free noodles.

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