Seitan Mushroom Stroganoff

  • Yield: Serves 4 to 6
  • Prep Time: 20 Minutes
  • Cook Time: 25 Minutes
  • Total: 45 Minutes


• 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


  1. In a large bowl, mix the seitan strips with the salt, garlic, the paprika and the flour until all the seitan is coated.
  2. 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).
  3. Add the seitan and cook until browned on all sides (about 5 minutes).
  4. 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.
  5. Once the flames have gone out completely, add the mustard and the ketchup and cook for a minute.
  6. Add the crushed tomatoes and stir until everything is incorporated.
  7. Stir in the pureed tofu and let the stroganoff cook for an additional 5 minutes.
  8. 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 😉