Vegan Seitan Stroganoff
You won’t have beef with this delicious meat-free stroganoff
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The sauce for this rich and tasty seitan stroganoff is beautifully creamy, thanks to the silken tofu. Using tofu instead of dairy-free cream also helps keep the dish low in fat without compromising on flavour.
What is stroganoff?
Stroganoff (or stroganov) is a Russian dish, traditionally made with beef and a sauce of mustard and smetana, or sour cream.
Mushrooms can be added to the recipe, which has led to the development of the globally popular vegetarian alternative, mushroom stroganoff.
This vegan seitan stroganoff recipe stays closer to the meal’s Russian roots, with a succulent seitan that more closely resembles the taste and texture of beef.
Is seitan healthy?
Seitan is made primarily of vital wheat gluten, so it’s not good for those with coeliac disease or gluten intolerance, but otherwise it can be perfectly healthy as part of a balanced diet!
Vital wheat gluten is made by processing wheat flour so that only the gluten remains, meaning that all the starch is washed away. This makes seitan very high in protein, while being low in fats and carbohydrates.
Seitan is a great plant-based protein option for those who can’t eat soy or other legumes, and it’s an absolute sponge for flavour so it can be made to taste amazing.
Total Time: 1 hour
Total Time: 1 hour
- 0.25 0.25 tbsp olive oil
- 0.25 0.25 white onion, finely diced
- 0.5 0.5 cloves garlic, puréed
- 50 50 g white mushrooms, sliced
- 0.5 0.5 red peppers, sliced
- 125 125 g LoveSeitan Classic Seitan Log (or any beef-style seitan), cubed
- 0.25 0.25 tbsp smoked paprika
- 0.5 0.5 tbsp tomato purée
- 0.5 0.5 tbsp yeast extract (e.g. Marmite)
- 87.5 87.5 g firm silken tofu
- 120 120 ml vegetable stock
- 0.25 0.25 tbsp maple syrup
- 0.25 0.25 tbsp cornflour
- 0.25 0.25 tbsp water
- To serve
- cooked rice
- In a saucepan heat the olive oil over a medium heat, then add the onion, garlic, mushrooms, red peppers and seitan and fry for 4-5 minutes, until the vegetables soften. Then add the smoked paprika, tomato purée and yeast extract and mix well.
- Add the silken tofu, vegetable stock and maple syrup to a blender and blend until smooth. Then add this to the saucepan and stir it through to ensure the ingredients thoroughly combine.
- Mix the cornflour with the water, then bring the stroganoff to the boil and stir in the cornflour mix until the sauce thickens. Serve on a bed of rice
Nutritional information per serving (168g): Calories 171, Fat 3.9g, Saturates 0.6g, Carbohydrate 15g, Sugars 5.8g, Fibre 2g, Protein 21g, Salt 2.5g
Have a go at making your own seitan in this vegan gyros recipe!