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Mushroom and Seitan Stroganoff


1/2 lb. egg noodles cooked according to package directions (or noodles of your choice)

1/2 pound baby portabella sliced mushrooms

3 Tbsp. plant based butter

4 Tbsp. Bittersweet Herb Farm Black Pepper Finishing Sauce

2 1/2 Cups Seitan (or you can use 2/1/2 cups cubed beef that has been browned)

2 Tbsp. tapioca flour (or thickener of your choice)

Salt to taste

1/2 cup cashew based yogurt (you can also use sour cream)


Cook noodles according to package directions and set aside.  Sauté mushrooms in a large skillet using butter.  After mushroom start to darken, about 3-5 minutes add the Bittersweet Herb Farm Black Pepper Finishing Sauce. .  Once the mushrooms are coated with the juice from the mushrooms add the salt and Seitan and mix until well coated.  Sprinkle the flour over the mixture to thicken your sauce.  Once the sauce has thickened add the yogurt and mix it in.  You are now ready to serve over the cooked noodles.  Enjoy!  

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