Who needs beef stroganoff when you can whip up this healthy vegan seitan and mushrooms with polenta dish in just 30 minutes?!
Can you tell I love eating my meals out of bowls? This vegan seitan and mushroom bowl with polenta is reminiscent of beef stroganoff but classed up a bit by eliminating the meat and dairy and serving it spooned over some creamy polenta. As the weather becomes chillier, meals like this one are what I crave. It’s comfort food at its best!
I’m thinking this dish would be a welcome addition to your vegan-friendly Thanksgiving table. If you haven’t tried seitan before, you can find it in the vegan/vegetarian section in the refrigerator aisle where you normally find tofu and vegan cheese.
Seitan is made from the protein in wheat that seems to have earned itself a bad reputation of late, called gluten. It has a surprisingly chewy texture that is reminiscent of beef which works perfectly in traditionally meaty dishes like this riff on beef stroganoff. (I do have a vegan stroganoff recipe if you want to check it out!)
If you’re interested, I breakdown the all the nutritional differences between tofu and seitan in this post.
One other great thing about this dish is that you can whip it up in just about 30 minutes!
More Dinner Recipes You’ll Love
- Vegetarian Bolognese
- Creamy Baked Red Pepper Penne Pasta
- Creamy Vegan Pasta with Peas and Mint
- Easy Vegan Pasta with Summer Vegetables
- Easy Vegan Skillet Lasagna
Did you love this recipe? Make sure to leave a ⭐️ rating and tag #dietitiandebbie on instagram!
Vegan Seitan and Mushrooms with Polenta
- 2 cups vegetable broth or water
- 3/4 cup instant polenta
- Salt and ground black pepper to taste
- 1/4 cup soy milk unsweetened (optional)
- 2 tablespoons olive oil
- 8 ounces baby portobello mushrooms roughly chopped
- 2 tablespoons all purpose flour
- 1 cup vegetable broth
- 1/4 cup white wine
- 1 tablespoon chopped fresh oregano leaves
- 1 teaspoon dried parsley
- 1/2 teaspoon garlic powder
- 8 oz seitan, sliced in strips
- Salt and Ground Black Pepper to taste
- Heat broth/water to a simmer in a medium saucepan. Stir in the polenta. Cook, stirring frequently until liquid is absorbed and polenta forms a pudding texture, about 20-25 minutes. Turn off the heat and cover. (For extra creaminess or a thinner polenta, stir in 1/4-1/2 cup of plain almond milk.) Season with salt and black pepper and set aside.
- Heat the olive oil in a large skillet. Add the mushrooms and cook for 3-5 minutes or until mushrooms have released some of their liquid and begin to brown slightly.
- Stir in the flour. Add the vegetable broth and wine and continue to stir. Add the oregano, dried parsley, garlic powder, and a dash each of salt and black pepper.Bring to a simmer and continue to cook until thickened to gravy consistency.
- Stir in the sliced seitan and cook another 2 minutes or until seitan is heated through.
- Divide seitan and polenta evenly among 2-3 bowls and serve.