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Seitan Mushroom Stroganoff

Seitan Mushroom Stroganoff
20 min
20 min
Makes 4 to 6 servings

• Vegan recipes do not use any ingredients of animal origin including eggs, dairy, or honey.
• Recipes are vegan when prepared with the specified ingredients.

Key Ingredients

Package of Traditional Seitan Strips with GMO, plant based, and protein labels, product name, and seitan with sesame seed.
Sweet Earth
Plant-based Seitan

Traditional Seitan Strips


  • 2 packages (8 ounces) SWEET EARTH Enlightened Foods Traditional Seitan Strips
  • Salt to taste

  • 6 cloves garlic, minced

  • 1 teaspoon paprika

  • 2 tablespoons all-purpose flour

  • 2 tablespoons melted unrefined coconut oil

  • 1 tablespoon olive oil

  • 1 large sweet onion, chopped

  • 8 ounces sliced mushrooms

  • 2 tablespoons vegan Worcestershire sauce

  • 2 tablespoons cognac (or brandy)

  • 3 tablespoons ketchup

  • 2 tablespoons Dijon mustard

  • 1 cup crushed tomatoes

  • 1 1/2 cups pureed tofu

  • Chopped chives to garnish

Make It

Step 1

In a large bowl, mix the seitan strips with the salt, garlic, the paprika and the flour until all the seitan is coated.

Step 2

In a large skillet over medium high heat, heat the coconut oil and the olive oil and sauté the onion and mushrooms until onion is translucent (about 2 minutes).

Step 3

Add the seitan and cook until browned on all sides (about 5 minutes).

Step 4

Add the Worcestershire sauce and the cognac. Let the cognac cook for a few seconds and then set a match to it and allow the flames to subside on their own.

Step 5

Once the flames have gone out completely, add the ketchup and the mustard and cook for a minute.

Step 6

Add the crushed tomatoes and stir until everything is incorporated.

Step 7

Stir in the pureed tofu and let the stroganoff cook for an additional 5 minutes.

Step 8

Sprinkle some chopped chives to garnish and serve hot! ENJOY@! … with a special thanks to our friendly neighbor Denise Schneider for helping us make this recipe perfect for our fellow mankind 😉

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