Seitan and Mushroom Stroganoff recipe
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Ingredients
- 12 ounces whole wheat egg noodles nonstick cooking spray 1 cup chopped sweet onion (such as Vidalia®) 1 (8 ounce) package sliced fresh white mushrooms 1 (8 ounce) package sliced fresh portobello mushrooms 16 ounces seitan, cut into 1-inch pieces 1 tablespoon crushed garlic 1 (14 ounce) can vegetable broth 1 (16 ounce) container nonfat sour cream ⅓ cup tomato paste 1 tablespoon all-purpose flour, or more as needed salt and ground black pepper to taste
Nutrition Info
- 534 caloriescarbohydrate: 82.3 gcholesterol: 72.3 mgfat: 5.2 gfiber: 5.1 gprotein: 40.9 gsaturatedFat: 1.3 gservingSize: -sodium: 765.6 mgsugar: 17 gtransFat: : -unsaturatedFat: : -
Directions Seitan and Mushroom Stroganoff
Directions
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Fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes.
Meanwhile, spray a large frying pan with nonstick cooking spray and place over medium-high heat. Add onion, white mushrooms, and portobello mushrooms. Saute until onion is tender, 5 to 7 minutes. Stir in seitan and garlic, cook for 1 minute longer. Reduce heat to low and add vegetable broth. Mix in sour cream and tomato paste. Cook, stirring often, about 5 minutes.
Stir in flour, adding more if sauce requires additional thickening. Season with salt and pepper. Serve hot over drained egg noodles.