Vegan Seitan and Mushrooms with Polenta

Vegan Seitan and Mushrooms with Polenta

  • Author: Deborah Davis
  • Prep Time: 5 mins
  • Cook Time: 30 mins
  • Total Time: 35 mins
  • Yield: 2-3 1x
  • Category: Entree
  • Method: Stove top
  • Cuisine: American
  • Diet: Vegan


Who needs beef stroganoff when you can whip up this healthy vegan seitan and mushrooms with polenta dish in just 30 minutes?!


  • 2 cups vegetable broth or water
  • 3/4 cup instant polenta
  • Salt and ground black pepper, to taste
  • 1/41/2 cup almond or 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
  • (1) 8 ounce package seitan, sliced in strips
  • Salt and Ground Black Pepper, to taste


  1. 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.
  2. 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.
  3. 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.
  4. Stir in the sliced seitan and cook another 2 minutes or until seitan is heated through.
  5. Divide seitan and polenta evenly among 2-3 bowls and serve.