October 20th, 2008

Seitan Portobello Stroganoff

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Serves 8

This is one of my favorite dishes in the entire world. It’s so savory and yummy and filling and wow.

I make my own seitan for this recipe and i recommend that you do too, it tastes better and is much much less expensive. If you do make your own, then have it ready to be sauted in the cast iron by the time you start the stroganoff. If you use store-bought seitan you may want to use a little less than the 3 1/2 cups called for because it is so expensive. Supplement it with extra noodles and peas. This recipe makes a lot, so you may have plenty of yummy left overs. Use it in a sandwich the next day!

1/2 pound wide noodles (I use this Eden Farms brand parsley lemon strips or fettucini broken in half), prepared according to package directions
3 1/2 cups seitan, sliced in thin wide strips
2 tablespoons +1 teaspoon olive oil
1 cup shallots, thinly sliced
1 large onion, quartered and sliced in half moons
3 cloves garlic, minced
2 cups cremini mushrooms, thinly sliced
2 portobella caps, thinly sliced
1 cup burgundy cooking wine
2 cups cold water
2 tablespoons arrowroot powder (corn or potato starch will work, too)
2 tablespoons fresh thyme, chopped up
1 tablespoon hungarian paprika
2 teaspoons salt
1/2 cup nutritional yeast flakes
2 teaspoons dijon mustard
1/2 cup original flavored soy milk (I use Vitasoy)
1 cup peas

Dissolve the arrow root in the 2 cups of water, set aside.

Heat olive oil in skillet over med-high heat. Add the shallots and onions, saute for 5 minutes. Add garlic, mushrooms and thyme. Saute for 15 minutes.

Meanwhile, heat a cast iron skillet with 1 teaspoon olive oil, just to coat it. Add the seitan and saute over medium heat about 25 minutes, until it is dark brown and crispy on the outside. If you are using store-bought seitan you need only cook it for 10 minutes.

Back to the sauce: add salt, wine and paprika. Turn heat up high to reduce the liquid, about 10 minutes.

Lower heat to med-high, add water and arrowroot, stir well and let sauce thicken, about 5 minutes. Add nutritional yeast and mix well until it is dissolved. Add soymilk and mustard and bring heat down to low, be very careful not to let it boil now because it can make the soymilk and mustard bitter. Add seitan and peas, cook for 10 more minutes.

Divide noodles into bowls and mix with the stroganoff. It is best to mix immediately so that the pasta doesn’t stick. You can top it off with tofu sour cream, but I like it just the way it is.

59 comments to Seitan Portobello Stroganoff

  • Z

    I LOVE this recipe. I have made it several times and never get tired of it. I don’t use as much seitan and sometimes serve it on mashed potatoes instead of noodles. My carnivore husband will even eat this!!

  • Laurie

    Delicious! Even my meat-eating teenage boys request this!

  • Liza

    Made this tonight for the first time and it was amazing, amazing, amazing! My meat-loving husband ate 3 plates – crazy.

    Just one comment: the directions say to start the sauce in a skillet. How is this possible? I had to transfer everything to a big pot halfway through to fit the water, seitan etc. in…

  • Shandra

    This is a solid recipie i go to often for dinner parties and winter meals. This is my non-vegan boyfriend’s favorite dish that I make.

    I usually double it, and find that it takes a whole lot longer to simmer down…also-you will need a big deep pan for this so be prepared!

  • Rachel

    Love this recipe. Made it with red onions instead, less seitan, basic red wine I was drinking, and much more paprika. THANKS for sharing this recipe. Love it, and make it for my vegan boyfriend often now.

  • Chely

    Can this recipe be made without wine? what can I substitute the wine with?

  • Walker

    Mmmm super groovy, I am eating it right now. This is the first dish of yours I have made and I give it two thumbs up! Thank you for this site and sharing your stuff!

  • Toyin

    Love, Love, Love this recipe…. Did I mention that I Love it! 🙂

  • Carli

    Made this last night for a bunch of true meat lovers/veg skeptics. It turned out perfectly and there was NOTHING left at the end of the meal. It was so delicious- I want to make it again today!

  • Sauce was amazing… I think I will make it with a little less seitan next time, and more mushies… having a little gluten overload here right now!

  • Ella

    I don’t think mine turned out great, not very much flavor and it wasn’t creamy at all…I wonder what I did wrong.

  • Kara

    This is awesome. I make it with just mushrooms and extra peas since I haven’t had any luck making my own Seitan thus far. I can pretty much just eat the sauce right out of the pan. Note: I reduce the water to 1.5 cups and use a full cup of plain unsweetened almond milk. This is my go-to vegan comfort food currently.

  • Annie

    I love this recipe- my kids loved this recipe. I saved some for my lunch the following day- but went to the fridge and found it had vanished!!!!

  • Ashley

    This is my favorite recipe!! Every time I make it, I keep going back for seconds, thirds, fourths…until it’s gone and I’m 5 pounds heavier. Seriously. I have to limit the number of times I make this each month.

  • Wendy

    Thanks, Isa! This is my first successfully completed vegan entree! It’s amazing and you are a goddess!

  • […] for the life of me find it again.  What I did find was a recipe over at Post Punk Kitchen for “Seitan Portobello Stroganoff.”  I’m pretty adventurous, so even though I didn’t have all of the ingredients on hand, I […]

  • Samantha

    Has anyone tried this with onion powder? I have trouble eating onions. Usually I just cut onions or shallots big, but I’m not sure whether this will change the final dish.

  • Jessie

    Ugh. Looks like I made a rookie mistake in using brewers yeast instead of nutritional yeast. Will try again at some point. Any ideas on how to fix what I’ve got? We have a ton of leftovers…

  • Susan

    Love this recipe sooo much but I have some gluten free friends – can I make it with tempeh and put it over rice????

  • Ellie-Marie

    My Word!!!
    This recipe is the best stroganoff I’ve ever had. The depth, the flavour…Shall i go on? Only thing is, I made this in advance for dinner in two hours. But I can’t stop eating it. I’m not sure there is enough Soba Noodles for both hubby and I. Oh well, I guess I’ll just have the stroganoff with some french baguette for dinner… : )

  • Connie Fletcher

    I made this for the first time, even though I’ve been following you Isa, in one form (books) or another (blog) for several years, and OH MY GOODNESS!!!! This was fabulous!!! I absolutely love, love, love it! As usual, it is wonderful, just as you have written it and needs nothing new or different…………..thank you very much for all you do.

  • […] recipe originally came from the Post Punk Kitchen and I have adapted it a few times to work with our tastes.  It’s really good and I love […]

  • Jigglypuff

    This recipe is the best! I can’t stop making it and scarfing down the whole thing. <3 So yummy!

    I'm a little seitan-phobic as I've never tried it before, so I just skip that part. One day I'll be brave enough to give it a whirl!

  • Julia

    Ok, now things have gotten ridiculous. Isa, I discovered your website about a month or two ago and have been attacking your recipes with purpose. As I stated previously in a comment for a different recipe: You were sent by God to save my culinary soul. I grew up on beef stroganoff but have never found a vegetarian substitute and therefore have missed it terribly. NO MORE! I always eat stroganoff over mashed potatoes and this satisfied every nostalgic and comfort food need. This freezes really well too! I’m rarely an “overeater,” but I could eat this ’till I’m sick and love every bite. =)

  • Monica

    Isa you are a genius! This is so great. I use really good paprika from Penzey’s so it made it really spicy but still VERY good.
    Thanks for this!

  • […] veg broth 1 cup sliced mushrooms (I had a bunch of portobello and cremini left over from making Portobello Stroganoff last weekend) 1/4 cup red miso (you can use whatever kind of miso you like) 2-3 tablespoons soy […]

  • I recently went dairy-free to help eliminate my migraines, and I’m so glad I found your website! I actually used beef in this instead of seitan since I’m still a meat eater, but it didn’t even need meat at all! So incredibly delicious; thank you so much!

  • Rebecca

    Hi Chandra,

    Do i make double the homemade seitan recipe to have enough seitan for this recipe?

  • Amie

    I know this recipe is super old, but I just made it tonight! I had to sub a few things (no cooking wine – used water, no dijon mustard – used 1 tsp horseradish 1 tsp yellow mustard), but it still turned out delicious! My fiance has recently gone vegetarian (mostly vegan) and had been going on lately about missing beef stroganoff. This met his craving, and we both loved it!

  • I tried this for the first time tonight. It turned out really nice. I used store bought seitan, and for the sauce I added vegan cooking cream. I forgot noodles so I served it over mashed potatoes. I went a little crazy and served some sauerkraut on the side. It was really nice. I’ll make it again with fresh seitan.

  • Siouxsie

    This was delicious! I did make some modifications; I didn’t use seitan, used diced green bell peppers instead of peas, used regular paprika, used half the thyme and half the salt, used extra onion in place of shallots, macaroni noodles and used half a cup of veggie broth and half a cup of rice cooking wine in place of burgundy cooking wine. It was delicious and I’ll definitely be making it again 🙂

  • I made this last night for the first time, and I loved it! Just thought I’d let you know that your old favorite recipe is someone’s new favorite recipe. Maybe someday someone will make an age-old recipe of mine for the first time and tell me how much they liked and it and it can be reborn, just like this one.

  • […] not vegan but he doesn’t mind eating vegan most of the time. Sam and Elaine made us a great Seitan Portobello Stroganoff from The Post Punk Kitchen, salad with a homemade dressing, and some bread. Ross doesn’t like mushrooms or peas, both of […]

  • Heather

    Perfect prefect perfect! I’ve made this recipe with and without the addition of tofu sour cream and both ways, it’s one of my favorite dishes ever. I used dried thyme so I cut the measurement in half and didn’t have Hungarian paprika so both times I used regular. I’m not sure if that’s a well-known cooking sin that I just don’t know about, but it tastes pretty damn good to me! I can’t say enough how awesome this recipe is!

  • […] out of hibernation in, um, like May. N loves to make sure I’m comforted, so he made me the stroganoff from the PPK  last night. It was delicious and made me feel all warm and cozy […]

  • […] I’ll be ecstatic if I can find that one.  This recipe is from The Post Punk Kitchen’s Seitan Portobello Stroganoff.  Here’s how I made […]

  • I have made several of your dishes and they are all wonderful! I want to try this one for guests but how do you make your own seitan?

  • […] participate in making a world that has a place for everyone. TRY THIS POST PUNK KITCHEN RECIPE Seitan Portobello Stroganoff FROM WANGARI MAATHAI’S MEMOIR UNBOWED The leader of the Green Belt Movement and recipient […]

  • v

    It’s been nearly a month since someone told you how absurdly amazing this is, so I thought I’d let you know that it is still absurdly amazingly crazy good. I’d continue, but I need to go back for another plateful.

  • Rachel

    I LOVE this meal. Vegan comfort food at its best. My advice is to double the recipe and freeze half for later. Freezes well!

  • Deb

    I made this for the first time tonight and it was wonderful! I am so excited to try more of your recipes.

    I purchased Appetite For Reduction at Farm Sanctuary this weekend, and made the Seitan Picatta for lunch today. YUM!!!

    My friend and I had dinner with one of the local Inn Keepers and she just RAVED about you and your recipes. She rattled off every one of your book titles like she was your publisher! I can’t wait to try more…

  • TK

    One of our favourite recipes! We love making this, even though there are a lot of ingredients it is so quick to make. We leave out the seitan and peas, use more mushrooms, and have it with white rice instead of pasta.

  • Josée

    HI Isa, I started eating more vegan food about 1 month ago. I have tried several recipes and realized yours always come out so delicious!!!! I just make this seitan portobello strogonoff and I am amazed how good this taste!! I am planning on buying your books since the recipes turn out so well.

    cheers from Canada


  • […] out of hibernation in, um, like May. N loves to make sure I’m comforted, so he made me the stroganoff from the PPK  last night. It was delicious and made me feel all warm and cozy […]

  • Betsy

    As usual, this recipe came out great. I skipped the seitan and used extra mushrooms, cut the notch in half (I’m not a huge fan) and it was delish!

  • made this tonight! so great, thanks!!!

  • Nicole

    This is a great recipe. I made it for my partner and his family last night, and everyone was in awe. I used gluten-free pasta, Butler soy curls instead of seitan and added another 1/2 teaspoon salt. God it was good.

  • […] meditator’s stroganoff recipe has disappeared into the ether, but Post Punk Kitchen’s Seitan Portobello Stroganoff is pretty […]

  • krista

    It was good till I added the nutritional yeast. I think 1/2 cup is way to much and over powering. It was a waste of money and time and had to go eat out because no one could stud the smell of it!

  • Chantel

    Since dabbling in veganism I’ve been cooking my way through your blog in a very “Chantel and Isa” kind of fashion. It has lead me to finally go fully vegan for the past two months! This recipe is a favorite of mine. Despite it being 100 degrees I withstand the heat in my kitchen and make this about once a month. I completely skip the seitan and add extra mushrooms and a full can of peas, but that’s my only substitution. Perfection, and appreciated by every omnivore I’ve fed it to!

  • Andrea

    I just made this. Literally, as I finished, the most amazing fireworks started, I have no idea what they were for but I’m pretty sure it was because this was amazing and not so difficult and made me feel like a kid again. I have only had stroganoff maybe twice, since I became a vegetarian, when I was 12. This, fireworks. Yum! And it’s one of those dishes that I know, will taste even better tomorrow.

  • The percent of working age adults that reported employing the Nutrition Details Panel (NFP) constantly or most of
    the time when purchasing for food increased to 42% in 2009-2010 from 34% in 2007-2008.

  • […] Date: Jul 2010 Posts: 1,544 I use the Beefless tips in place of seitan in this recipe: http://www.theppk.com/2008/10/1010/ The buffalo chicken wings are good on their own for a meal or snack. They would be good for a […]

  • […] Also, my first vegan heroines were two wonderful women, who I have come to know and love, in real life, over the years. Chef Tanya Petrovna, founder of Native Foods, and author of the first vegan cookbook I ever owned; and Isa Chandra Moskowitz. If it wasn’t for my husband bringing me home a copy of Vegan with a Vengeance shortly after I became vegan, I most definitely would not be where I am today. Both of these women pretty much taught how to cook vegan properly. I kneaded by first batch of seitan following Chef Tanya’s technique, which is still my favorite technique to this day. And, I hosted my first ever vegan dinner party for omnivores with Isa’s Seitan Portobello Stroganoff. […]

  • Megan

    This is one of my favorite recipes from Vegan with a Vengeance. I used to hate stroganoff (due to my grandmother’s neon orange monstrosity that looked, smelled, and tasted like vomit), but when my brother screwed this recipe up by using brewer’s yeast instead of nutritional yeast, a competitive streak emerged and I decided to make this to show him how it’s really done. It’s really, really good and is now one of my favorite comfort foods. I make it at least twice a year, usually during the colder months.

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