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Mushroom And Seitan Stroganoff taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.1 --raw

Seitan and Mushroom Stroganoff (Vegan)

This vegan pressure cooker stroganoff combines tender seitan, savory mushrooms, and creamy tahini for a comforting and quick plant-based dinner that’s packed with umami.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4 servings
Calories 380 kcal

Equipment

  • 1 Pressure cooker

Ingredients
  

Main Ingredients

  • 1 tablespoon Cornstarch
  • 2 tablespoon Soy sauce
  • 1 cup Vegetable broth or water
  • 1 teaspoon Garlic granules
  • 1 tablespoon Tahini
  • 1 tablespoon Canola or olive oil
  • 1 Green onion sliced
  • 2 cloves Garlic minced
  • 2 cups Sliced mushrooms or portabella
  • 1 cup Seitan sliced into strips
  • Ground black pepper to taste
  • 2 cups Egg-free pasta cooked, for serving
  • 2 tablespoon Vegan sour cream for topping

Instructions
 

Instructions

  • Whisk together cornstarch, soy sauce, broth, garlic granules, and tahini until smooth. Set aside.
  • Use sauté mode on pressure cooker. Add oil, then green onion and garlic. Sauté 2–3 minutes.
  • Add mushrooms. Cook 5–7 minutes until browning begins and moisture reduces.
  • Stir in seitan. Cook 5 minutes, stirring frequently for even browning.
  • Pour in sauce and stir to coat everything evenly.
  • Set cooker to low heat. Simmer 10–15 minutes, stirring occasionally, until thickened.
  • Serve hot over egg-free pasta. Top with vegan sour cream and ground black pepper.

Notes

Store leftovers in airtight containers in the fridge for up to 4 days, or freeze in portions for up to 2 months. Reheat gently with a splash of broth to refresh the creamy texture.