Quick and Easy Vegan Stroganoff

5 from 1 vote

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.

Prep Time8

Cook Time20

Course: Entree, Main Dish

Cuisine: American, Vegan

Servings: Servings

Calories: 519kcal

Author: Deborah Murphy

Ingredients

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

Instructions

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.
Stir in the flour and saute until flour starts to lightly brown.
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.
Stir in the seitan, rosemary, thyme and bring to a simmer until broth thickens to gravy consistency.
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.

Notes

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.

Nutrition