About a decade ago, I came across a recipe for vegan stroganoff with tahini. Despite having no vegan sour cream in it, the sauce was great. Time passed, and I haven’t been able to locate it. And honestly, at this point, all I can recall is that it had tahini and cornstarch in it!
Inspired, I decided to put together this vegan stroganoff recipe. Yes, it has tahini and cornstarch, but it also has seitan, mushrooms, soy sauce, vegan Worcestershire sauce, dijon mustard and all the good stuff. It’s easy to execute, super savory and rich. Basically, it’s one creamy seitan stroganoff 💚
A few things…
- ・Can’t find seitan at the store? Make it from scratch and freeze any leftovers for future recipes. Slice it thin strips or bite-size chunks.
- ・No vegan Worcestershire sauce on hand? Make your own in less than 5 minutes with basic pantry staples.
- ・If you live in the U.S., Walmart stocks Great Value Wide Egg-Free Ribbons. If you need eggless broad noodles, they get the job done well.
- ・Make sure to stir up the tahini really well. Sometimes, the oil separates and the ground sesame seeds can turn into the consistency of clay at the bottom of the jar. Just stir the hell out of it until it’s pourable.
As a variation, ditch the tahini! Instead, use ¾ cup vegan sour cream in the tahini’s place, and 1½ Tbsp cornstarch, instead of just 1 Tbsp. It’s still a nice sauce, especially if you’re allergic to sesame.
This recipe serves 4. Enjoy over eggless broad noodles, mashed potatoes or rice!
Vegan Stroganoff with Mushrooms and Seitan
12 ounce bag of eggless broad noodles (see note above)
3 Tbsp vegan butter
1½ cup chopped onion
3 cups sliced mushrooms (OR an 8 ounce package of sliced mushrooms)
6 garlic cloves, finely chopped
½ tsp dried thyme
2 cups bite size chunks or thin strips of seitan (store bought or make your own)
¼ cup reduced sodium soy sauce (OR gluten free tamari)
1 Tbsp vegan Worcestershire sauce (store bought or make your own)
⅓ cup tahini (see note above)
2 cups water
1 Tbsp nutritional yeast
½ tsp dijon mustard
Black pepper, to taste
1 Tbsp cornstarch
1. Fill a large pot with water. Place on the stove, cover with a lid, and bring to a boil. Add the egg-free broad noodles. Stir. Boil uncovered for 7-8 minutes, or according to the directions on the package. Drain, rinse and set aside.
2. It will take a long time for the pot of water to boil. While you wait, get started on the vegan stroganoff sauce. In a large, deep skillet, add 3 Tbsp vegan butter and the onions. Stir around over medium-high heat for ~7 minutes or until the onions are golden.
3. Add the sliced mushrooms, garlic, dried thyme, and black pepper (to taste). Stir around for ~5 minutes or until the mushrooms sweat out and soften.
4. Add the seitan. Stir around another 5 minutes. The bottom of the skillet will get some browned bits. Add ½ of the soy sauce and scrape the bottom of the skillet with your spatula or spoon until the bits loosen.
5. Add the remaining soy sauce, the vegan Worcestershire sauce, tahini, water, nutritional yeast, and dijon mustard. Whisk until everything is well combined.
6. Then, whisk in the cornstarch. Keep whisking over medium-high heat until it reaches the consistency you like.
7. Taste and adjust seasonings, if necessary (more soy sauce? more vegan Worcestershire?). Serve over egg-free broad noodles.