You must try this!

Growing up in the south of Brazil, we all knew that Stroganoff was a fancy meal which was served at important dinners and to show appreciation to our guests. I have developed a perfect way to cook stroganoff using seitan and mushrooms and the end result was heavenly!

Enough chitchat! Here is the recipe!


• 1 tablespoon of vegan butter
• 1 tablespoon olive oil (plus one more for pan searing the seitan)
• 250g (8.80 Oz) od seitan
• 3 cups of mushrooms
• 1 small onion, diced
• 2 cloves of garlic
• 1/3 cup of wine
• 1/2 teaspoon salt
• 2 sprigs of fresh thyme or 1/2 teaspoon of dried thyme
• 1 teaspoon sweet paprika
• 1 tablespoon flour in 1/2 cup of water
• 1 tablespoon vegan Worcestershire sauce
• 1 tablespoon French mustard
• 1/2 cup of veggie broth (or more if you wish)
• Pinch of black pepper
• 1/2 cup (or more) of vegan sour cream
• Any fresh herbs for garnishing


  • 1.
    Slice the seitan lengthwise in 1 1/2 inches long, pat dry them.
  • 2.
    Add on a tablespoon of oil to a frying pan and when hot, add the seitan. Pan sear it until golden brown, approx 7,8 minutes. remove from the pan, add to a plate with pepper towel. Reserve.
  • 3.
    On a separate pan, add the vegan butter and the olive oil. When hot, add the onions, the mushrooms, and the salt. In medium heat, saute it for 12 minutes, until everything is golden brown.
  • 4.
    Add the crushed garlic, cook for 40 seconds. Add the sweet paprika, stir until combined. Add the wine, stir until alcohol disappears
  • 5.
    Add the veggie broth, the miso paste, the thyme, the mustard, the Worcestershire sauce, and the black pepper. let it simmer for 5 minutes.
  • 6.
    After 5 minutes, turn off the heat, add the vegan sour cream, the fresh herbs of your choice and serve.
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