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Last night I was in the mood for something comforting and hearty.  Having just purchased a small container of Mimicream and a huge package of baby bella mushrooms, I decided Stroganoff would fit the bill. I had recently seen a website about cooking with seitan and it had a Stroganoff recipe, but I couldn’t for the life of me find it again.  What I did find was a recipe over at Post Punk Kitchen for “Seitan Portobello Stroganoff.”  I’m pretty adventurous, so even though I didn’t have all of the ingredients on hand, I decided to jump right in with my own interpretation.  The original recipe calls for a cup of red wine – and quite frankly, if I make this again, I will include it. I think it will add an additional depth of flavor.  But for amateur work, I think it came out well – my husband and I both really enjoyed it.

Stroganoff with Seitan and Peas


  • 1-2 tbsp olive oil
  • 8 oz seitan, chopped
  • 1 cup leeks, thinly sliced
  • 1 small or 1/2 large yellow onion, sliced
  • 2 cloves garlic, minced
  • 1 cup white mushrooms, sliced
  • 2 cups baby bella mushrooms, sliced
  • 1 cup veg or “no chicken” stock or red wine
  • 2 cups cold water
  • 2 tbsp arrowroot powder (or all-purpose flour)
  • 1 tbsp dried thyme
  • 1 tbsp paprika
  • 1 tsp salt
  • 1 tsp black pepper
  • 1/2 cup nutritional yeast flakes
  • 2 teaspoons Dijon mustard
  • 1/2 cup Mimicream
  • 1 cup frozen peas
  • 8 oz. pasta or eggless noodles, cooked 


  • Dissolve the arrow root or flour in the 2 cups of water, set aside.
  • Heat olive oil in large skillet or dutch oven over med-high heat. Add the leeks and onions, saute for 5 minutes. Add garlic, mushrooms and thyme. Saute for 15 minutes more.
  • While mushrooms are cooking, heat up a second skillet (I used my cast iron grill pan) with a little olive oil or cooking spray. Add the seitan and cook for 10 minutes, turning once, until nicely browned.
  • Go back to the sauce and add salt, stock and paprika. Turn heat up to high and reduce the liquid, about 10 minutes.
  • Lower heat to med-high, add water and arrowroot mixture, and stir frequently for about 5 minutes or until the sauce thickens. Add the nutritional yeast and mix well until it is dissolved. Reduce heat and let the mixture stop bubbling. Add Mimicream and mustard. Add seitan and peas, cook for 10 more minutes.
  • Serve over pasta or noodles. I used gemelli pasta, but you could use any shape. 
I think this would also be good over polenta.  Next time I make it, I may use prepared vegan meatballs instead of seitan- similar to Swedish meatballs.