Seitan Stroganoff Over Eggless Noodles

5.0 (1 reviews)

For the Stroganoff:
1/3 lb. Earth Balance margarine
2/3 cup all-purpose flour
1/2 cup vegetable oil
5 lbs. prepared seitan, drained and cut into 1-inch cubes
1 1/2 lbs. onion, chopped
3 lbs. white mushrooms, sliced
1 1/2 Tbsp. chopped garlic
3 1/2 qts. vegetable stock
3 bay leaves
1 Tbsp. dried thyme
2 Tbsp. Gravy Master or other vegan browning seasoning
Salt and pepper, to taste

• Melt the margarine in a large saucepan. Add the flour and cook for 5 minutes to form a roux. Set aside.
• Heat the oil in a medium saucepot. Add the seitan cubes and cook for 7 minutes, or until browned.
• Add the onions and sauté for 5 minutes, or until just soft.
• Add the mushrooms and cook for 7 to 8 minutes, or until mostly cooked through.
• Add the garlic and sauté for an additional 3 minutes.
• Place the vegetable stock, bay leaves, and thyme in the pot and simmer for 15 minutes.
• While the liquid is simmering, whisk in the prepared roux (a little bit at a time to prevent clumping), bring back to a slow simmer, and cook for 10 minutes. If the gravy seems too thin, prepare a small amount of additional roux and repeat the thickening process.
• Season with the browning sauce, salt, and pepper.

For the Noodles:
3 lbs. eggless flat noodles
1/4 cup Earth Balance margarine

• Place the noodles in rapidly boiling salted water and cook for 2 minutes less than the package directions specify.
• Drain and toss with the margarine.

To Assemble:
1 qt. vegan sour cream
1/3 cup chopped chives

• Serve 6 oz. of the stroganoff over the noodles and garnish with the vegan sour cream and the chives.

Makes 25 6-oz. servings

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 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind