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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 212.4
  • Total Fat: 14.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 417.3 mg
  • Total Carbs: 10.4 g
  • Dietary Fiber: 2.6 g
  • Protein: 10.7 g

View full nutritional breakdown of Seitan Paprikash with Mushrooms calories by ingredient
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Seitan Paprikash with Mushrooms

Submitted by: PATTK1220

Introduction

One very cold evening, I wanted something rich and filling. In the old days, I would have made chicken paprikash or beef stroganoff. Since I am trying to make plant based foods the mainstay of my diet, I decided to create a dish that combined the best of those dishes in a vegan form. One very cold evening, I wanted something rich and filling. In the old days, I would have made chicken paprikash or beef stroganoff. Since I am trying to make plant based foods the mainstay of my diet, I decided to create a dish that combined the best of those dishes in a vegan form.
Number of Servings: 4

Ingredients

    1 - 1 lb, 2 oz container Chicken Style Seitan (I used WestSoy)
    8 oz package mushrooms, buttons are fine - sliced
    1 1/2 C onions
    2 cloves garlic, minced or pressed
    3 Tbsp canola oil
    1 Tbsp sweet Hugarian paprika
    1.5 tsp hot Hungarian paprika
    water as needed (about 3/4 C)
    3/4 C vegan sour cream (I used WayFare, a non-dairy, non-soy product)

Directions

Drain the seitan and pat dry. If pieces are large, cut them into bite size chunks.

Heat 1 Tbsp oil over medium heat. Add the seitan. Stir gently until heated. Remove from pan and set aside.

Heat 1 Tbsp oil and saute onions. Add garlic when the onions are almost soft. Stir. Don't brown the garlic. Add the paprika mixture. Stir. Add water as needed to keep it from sticking and burning. Bring this mixture to a soft simmer. Add seitan.

In another skillet, add the remaining oil. Add the sliced mushrooms and cook over medium heat until cooked but not too soft. You don't want them to get dark and release all of their juices. Keep them meaty.

Add the cooked mushrooms to the seitan mixture. Add the vegan sour cream and heat through.

Serve over the grain or noodle of your choice. I served this over millet cooked with vegan chicken bouillon (I used Massel brand.) and Swiss chard with lemon on the side.

Number of Servings: 4

Recipe submitted by SparkPeople user PATTK1220.






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