Quick and Easy Vegan Stroganoff

A white bowl of Quick and Easy Vegan Stroganoff sitting on a blue and white striped tea towel
Photo: Deborah Murphy, MS, RD

Have I told you that my husband is a great cook? He’s often making dinner around here behind the scenes. I tell you, there’s nothing better than heading to the gym after work and then walking into the house where dinner is almost ready. (Seriously, I’m one lucky gal.) A couple weeks ago, he made this quick and easy stroganoff, and I totally raved about it. I wanted to share it, so I had him make it a second time just last week so that I could write down the recipe.

I love this quick and easy vegan stroganoff because you can whip it up in one pan and you only need 10 ingredients to recreate it at home.  I made it a one-pan meal by using a pre-cooked microwavable pasta that comes in a pouch for a really easy meal. You could also cook up your favorite pasta on the weekend and just reheat it when you make this recipe to save time. (Why does it seem like water takes forever to boil when you are hungry for dinner?) For those of you who may not be familiar with seitan, have no fear! It is a plant-based protein that is made from wheat gluten and has a chewy texture similar to beef or chicken. I promise it is not as weird as it sounds. This quick and easy vegan stroganoff is a good one to make when trying out seitan for the first time in a more familiar comfort food like stroganoff. Can’t find seitan? You could easily substitute with white beans or chickpeas in a pinch.

Quick and Easy Vegan Stroganoff

Serves 2

This quick and easy vegan stroganoff is the perfect weeknight meal for even the busiest of nights. If you haven’t tried seitan yet, this is a great recipe for trying it out in a dish that is familiar comfort food.


  • 4 tablespoons olive oil
  • 8 oz. package cremini mushrooms, sliced
  • 2 tablespoons flour
  • 2 cups vegetable broth
  • 8 ounce package plain seitan, sliced
  • 1 teaspoon dried rosemary
  • 12 teaspoon dried thyme
  • 4 cups fresh spinach leaves
  • 14 teaspoon salt
  • 14 teaspoon ground black pepper


  1. Add olive oil to a non-stick skillet and heat over medium-high heat for a minute. Add the mushrooms and sauté until mushrooms have softened and released their moisture.
  2. Stir in the flour and sauté until flour starts to lightly brown.
  3. Stir in the broth 12 a cup at a time, stirring well and cooking for a minute or two with each additional 1/2 cup.
  4. Stir in the seitan, rosemary, thyme and bring to a simmer until broth thickens to gravy consistency.
  5. Add the spinach. Cook another 2-3 minutes or until spinach is wilted. Season with the salt and pepper (adjust as needed to taste). Serve over cooked pasta.


Use a low-sodium vegetable broth to reduce the total sodium in this recipe for those with reduced sodium needs. You can also adjust the added salt if needed.

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Deborah Murphy
Deborah Murphy, MS, RD, practices clinical dietetics in Chicago. She shares practical nutrition tips and healthy recipes on her personal blog, Dietitian Debbie Dishes. In her free time, you’ll likely find her either shopping the farmers market or in the kitchen, camera and spatula in hand. Connect with Deborah on Twitter and Instagram.

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