Vegetarian Stroganoff

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IngredientsVegetarian Beef Stroganoff

  • 1 – 8 ounce package ribbon noodles
  • 1 cup nondairy milk
  • 1 tablespoon cornstarch
  • 1 tablespoon olive oil
  • 4 pieces seitan (2.5 ounces seitan or 4 pieces Worthington Multigrain Cutlets, drained, cut into bite sized pieces)
  • ½ small yellow onion diced
  • 2 cups button mushrooms, sliced
  • 1 cup vegan sour cream
  • Salt and pepper to taste


  1. Bring a large pot of water to a boil.  Add noodles and cook following directions on package or 8 to 10 minutes, until al dente.
  2. Whisk milk and cornstarch, set aside.
  3. In a large frying pan, heat oil.  Add seitan and yellow onion; sauté until the seitan starts to brown.  Add mushrooms; sauté until soft.
  4. Add half of the green onions cooking until soft.
  5. Add sour cream and milk-cornstarch mixture.  Season with paprika, salt and pepper.
  6. Reduce to low heat and allow to simmer until thick.
  7. Add noodles directly from boiling water to the stroganoff.  Stir until completely coated.
  8. Garnish with the remaining green onions and serve.
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