Quick and Easy Vegan Stroganoff

Quick and Easy Vegan Stroganoff

  • Author: Dietitian Debbie
  • Prep Time: 8 Min
  • Cook Time: 20 Min
  • Total Time: 28 minutes
  • Yield: 2 Servings 1x
  • Category: Entree, Main Dish
  • Method: Stove-Top
  • Cuisine: Vegan, American


This quick and easy vegan stroganoff is the perfect weeknight meal for even the busiest of nights. If you haven’t tried seitan yet, this is a great recipe for trying it out in a dish that is familiar comfort food. 


  • 4 tablespoons olive oil
  • 8 oz. package cremini mushrooms, sliced
  • 2 tablespoons flour
  • 2 cups vegetable broth
  • 8 ounce package plain seitan, sliced
  • 1 teaspoon dried rosemary
  • 1/2 teaspoon dried thyme
  • 4 cups fresh spinach leaves
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper


  1. Add olive oil to a non-stick skillet and heat over medium-high heat for a minute. Add the mushrooms and saute until mushrooms have softened and released their moisture.
  2. Stir in the flour and saute until flour starts to lightly brown. 
  3. Stir in the broth 1/2 a cup at a time, stirring well and cooking for a minute or two with each additional 1/2 cup. 
  4. Stir in the seitan, rosemary, thyme and bring to a simmer until broth thickens to gravy consistency.
  5. Add the spinach. Cook another 2-3 minutes or until spinach is wilted. Season with the salt and pepper (adjust as needed to taste). Serve over cooked pasta. 


Use a low-sodium vegetable broth to reduce the total sodium in this recipe for those with reduced sodium needs. You can also adjust the added salt if needed. 


  • Serving Size: 1/2 Recipe
  • Calories: 519 kcals
  • Sugar: 4.5 g
  • Sodium: 1785 mg
  • Fat: 30 g
  • Saturated Fat: 4 g
  • Unsaturated Fat: 16 g
  • Trans Fat: 0 g
  • Carbohydrates: 29 g
  • Fiber: 3 g
  • Protein: 36 g
  • Cholesterol: 0 mg