Seitan Mushroom Stroganoff
Serves 4 to 6
Prep time
20 Minutes
Cook time
25 Minutes
45 Minutes
Seitan Mushroom Stroganoff

2 8oz Pkgs. Sweet Earth Traditional Seitan Strips

1 teaspoon paprika

6 cloves of garlic, minced

2 tablespoons all purpose flour

1 large sweet onion, chopped

2 tablespoons melted unrefined coconut oil

1 tablespoon olive oil

2 tablespoons Annie’s Vegan Worcestershire sauce

2 tablespoons cognac (or brandy)

3 tablespoons ketchup

2 tablespoons Dijon mustard

1 cup crushed tomatoes

1½ cups pureed tofu

Salt to taste

Chopped chives to garnish


In a large bowl, mix the seitan strips with the salt, garlic, the paprika and the flour until all the seitan is coated.


In a large skillet over medium high heat, heat the olive oil and the coconut oil and sauté the onion until translucent (about 2 minutes).


Add the seitan and cook until browned on all sides (about 5 minutes).


Add the Worcestershire sauce and the cognac. Let the cognac cook for a few seconds and then set a match to it and allow the flames to subside on their own.


Once the flames have gone out completely, add the mustard and the ketchup and cook for a minute.


Add the crushed tomatoes and stir until everything is incorporated.


Stir in the pureed tofu and let the stroganoff cook for an additional 5 minutes.


Sprinkle some chopped chives to garnish and serve hot! ENJOY@!   … with a special thanks to our friendly neighbor Denise Schneider for helping us make this recipe perfect for our fellow mankind 😉