Home / Recipe / Creamy Portobella & Seitan Stroganoff
30 August, 2015

Creamy Portobella & Seitan Stroganoff

Posted in : Recipes on by : Dani Pipkins Tags: , , , , , , , , , , , , , , , , , , ,

unnamedMy oh my this is just so full of flavor, creamy and melts in your mouth! You will want to eat this slowly and savor every bite, seriously.

I had been thinking about developing a mushroom pasta type of dish for over a week. Many times, ideas will just pop in out of nowhere and then I will let them sit and stew around in my mind for a bit and pretty much make it right in my head before trying it out in the kitchen. This is one of those dishes that grew and grew and grew, and turned into GOLD.

You will definitely want to try this one out! 

I used my favorite noodles for this. Udon noodles! However, do not use the already cooked ones you can get from the refrigerated sections of Asian markets. For this dish, you will want to use the dried form and cook them from scratch. They have a different consistency and are perfect for this recipe. 

Of course, feel free to use any type of noodle you’d like, but, you have to try these at least once in your life!

Also, this is optional, but, I like adding ‘Beefy’ Seitan pieces. Please see the recipe for making the ‘Beefy’ Seitan Loaf.


Please join me over at Dani’s Kitchen on Facebook as well, where a community has just begun. I’d like for this to be a community where others share their recipes and commune with eachother in a positive atmosphere!

Please invite anyone who is interested in learning more about plant based eating, anyone who is already a vegan, vegetarian, or may be transitioning from the standard American diet that includes animal products. Thanks!

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Creamy Portobella & Seitan Stroganoff
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Creamy Portobella & Seitan Stroganoff
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For the Cream Sauce
For the noodles
For the rest
  1. Make your cream sauce by blending the tofu, the miso paste and the lemon juice together until smooth. Set aside.
  2. Cook Udon noodles per package directions. Drain, keeping a little bit of the pasta water reserved. (do not rinse) Set aside.
  3. In a large pan, sautee the onions high heat until just softened. No oil is needed.
  4. Then, add your mushrooms and the 1/4 cup of water or veggie broth and stir.
  5. Then, add your dry spices; the onion powder, the garlic powder, the italian seasonings, and the paprika. Stir together.
  6. When the mushrooms are soft, reduce heat to simmer.
  7. At this time, you can add in your pieces of Beefy Seitan. Stir together well.
  8. Add your cream sauce and your sweet white wine. Stir together and let sit for a few minutes until Seitan has warmed.
  9. Serve by plating your noodles, then your sauce. Top with a little dried parsley. Enjoy.
Recipe Notes

The noodles may have become stuck together while waiting. This is an easy fix. Put your noodles back into their pot or other large bowl. Put in the reserved pasta water and very gently with a fork, start separating the noodles. They will return to normal consistency that way.

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