My Meatless Life: Seitan Stroganoff vs. The Future

By Ayinde

Maybe I’m just venting here but I gotta say that although we’re a week into 2013 it does not feel like the future yet. To be fair, I didn’t expect to have a flying car, but at least a car that spoke to me like Kit from Night Rider would have been cool. So what does David Hasselhoff have to do with Seitan Stroganoff? Well they rhyme.

I was testing recipes a couple weeks ago–this was pre 12/21/2012 (aka the biggest c’tease of the century)–and I was thinking maybe all that stuff my father was saying is true; maybe there will be a sudden species wide conscience upgrade, like a new software automatically updating itself. Everyone would get a huge dose of  “act right,” and we would have great conversations and drive cool eco cars. I guess that’s my instant gratification generation thing kicking in. Speaking of cars, I’m trying to find a cool car that is eco friendly and doesn’t look too eco friendly. Guess I’ll just have to buy a Tesla. Most of this contemplation came whilst working on a new batch of recipe ideas. I came up with the following:

Seitan Stroganoff
Serves: 4 | Time: 45 minutes
1 1/2 pounds Seitan cut into thin strips
Ayinde’s Simple Seasoning (this recipe is below)
All-purpose flour, for dusting
2 tablespoons olive oil
2 tablespoons vegan butter spread
1 medium onion, sliced
8 ounces fresh mushrooms, sliced
1 ½ cups vegetable broth
1 ½ cups vegan cream of mushroom soup
Salt and black pepper to taste
1 cup vegan sour cream
Cooked noodles

Step one:
Sprinkle the seitan strips with Ayinde’s Seasoning to lightly cover them, and then dust with flour. In a large skillet, quickly brown them on both sides in the olive oil and butter. Remove the steak from the pan.

Step two:
Add the onion slices and mushrooms to the pan drippings. Sauté for a few minutes, until the onion is tender. Sprinkle with 1 teaspoon flour. Put the seitan back into the pan with the onion and mushrooms. Add the mushroom soup and beef broth.

Step three:
Cook over low heat for about 30 minutes, covered. Adjust seasoning to taste, adding salt and pepper as needed. Stir in the sour cream the last few minutes, right before you serve.
Serve over cooked noodles.

Ayinde’s Seasoning
Yields: 1 1/2 cups
• 1 cup salt
• 1/4 cup black pepper
• 1/4 cup garlic powder
• 2 tablespoons nutritional yeast
Mix the ingredients together and store in an airtight container for up to 6 months.

This entry was posted in Meatless Mondays, Most Popular, Popular Recipes and tagged , , . Bookmark the permalink.

6 Responses to My Meatless Life: Seitan Stroganoff vs. The Future

  1. JL says:

    This looks fantastic! I just made two huge batches of seitan and now I know what to make with some of it! 🙂

    Can you recommend a brand for vegan noodles and cream of mushroom soup?

  2. Ayinde,

    Looks great!

    Step 2 … “Beef Broth”?


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  4. Fawn Simpson says:

    I can’t wait to make this. I do wish you had a “print” button so that printing would be easier for the recipes. I love your site, thanks!

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