Easy Vegetarian Stroganoff

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Easy Vegetarian Stroganoff

Here is the short and sweet on this recipe. I was determined to take this meaty classic and make it a "lightened" vegetarian delight. The first try was not pretty, but by the third try, I think I had Julia Child on my side. Seitan is the star of this dish, and I think it is worth a try if you have never had it. I think I have a new favorite dish!

  • Prep Time: 20 mins
  • Cook Time: 15 mins
  • Servings: 2


  • 6 cremini or white mushrooms, sliced
  • 1/2 small yellow onion, chopped
  • 2 tbsp(s) olive oil
  • 1 tbsp(s) butter
  • 8 oz cubbed seitan (1 pkg)
  • 2 tbsp(s) all-purpose flour
  • 1 cup(s) vegetable broth
  • 1/3 cup(s) light sour cream
  • 4 oz egg noodles
  • salt and pepper to taste

Tips and Suggestions

Try using whole grain egg noodles for a healthier dish.


Add the 2 tbsp. olive oil and your onion and mushroom, and sauté 5 minutes over medium-low heat. Remove the onion and mushroom from pot.

In same pot, add 1 tbsp. butter and pkg. of seitan. Sauté for a minute and add 2 tbsp. flour. Mix until combined and then add the veggie stock, mushroom and onion. Stir in sour cream and continue cooking for a minute, but do not allow to boil. Turn off heat and keep covered.

In a second pot, bring a quart of salted water to a boil and add egg noodles. Cook them according to pkg. instructions. Serve hot with sauce over the noodles.

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