One-Pot Vegetarian 'Beef'-Style Seitan Stroganoff with Baby Spinach & Dijon
This speedy one-pot vegetarian stroganoff features hearty seitan strips for a 'beefy' protein boost, creamy Dijon-spiked sauce, and fresh baby spinach—all ready in under 15 minutes for a comforting, filling meal.
- 2 tbsp olive oil
- 1 medium yellow onion, thinly sliced
- 2 cloves garlic, minced
- 8 oz cremini mushrooms, sliced
- 12 oz seitan strips (vegetarian beef substitute)
- 1 tsp smoked paprika
- 1 cup low-sodium vegetable broth
- 1.5 tbsp Dijon mustard
- 0.5 cup sour cream or plant-based sour cream
- 3 cups baby spinach
- 2 tbsp fresh parsley, chopped
- 0 to taste salt and black pepper
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Instructions
Heat olive oil in a large skillet or pot over medium-high. Add onion and mushrooms; sauté until softened and browned, about 3 minutes.
⏱️ 3 minutes 🌡️ medium-highStir in garlic, seitan strips, and smoked paprika. Cook, stirring, until seitan is warmed and lightly browned, about 2 minutes.
⏱️ 2 minutesPour in vegetable broth and Dijon; stir well. Simmer for 2 minutes to blend flavors.
⏱️ 2 minutesReduce heat to low. Stir in sour cream and baby spinach, cooking just until spinach wilts and sauce is creamy, about 1 minute. Season with salt and pepper.
⏱️ 1 minute 🌡️ lowServe hot, garnished with parsley. Enjoy with crusty bread or over noodles if desired.
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Nutrition Information
Per serving. Values are approximate and may vary.
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