This is my go to dish to cook seitan: creamy seitan with mushrooms. I probably make this once a week because it’s so good!
If you’re looking for a delicious and satisfying plant-based meal that is both creamy and full of flavor, this is the perfect dish to try.
It combines the hearty texture of seitan with the rich umami of mushrooms, enhanced by a creamy, savory sauce that brings everything together beautifully.
This dish is easy to make, packed with protein, and perfect for a cozy dinner at home.
Why Seitan?
As a vegan, I alternate between tofu, tempeh and seitan, alternating or combining them with legumes as my protein sources.
Seitan is a great protein option. It’s one of the sources with the highest protein content per 100g. It’s made from wheat gluten, and it has a meaty texture that absorbs flavors really well.
There are two main types of seitan, the artisanal one made from flour and water, that’s softer, and the one made from wheat gluten and it’s a bit tougher. Both work for this recipe.
When cooked properly, it develops a crispy outer layer while staying tender inside. If you don’t have seitan on hand, you can substitute it with tofu, tempeh, or even soy curls for a different but equally satisfying experience!
You can also learn to make seitan at home. It’s a bit of a process but you can play with the texture you want and make loads for the week.
Creamy Seitan With Mushrooms – Ingredients and Substitutions
Seitan – A high-protein, meat-like substitute made from wheat gluten. Can be replaced with soy curls, tofu, tempeh, for a different texture.
White onion – Adds a mild, slightly sweet base flavor to the dish. Can be swapped with shallots, red onion, or leeks
Button mushrooms – Provide a rich umami flavor and tender bite. Use cremini, shiitake, or portobello for a deeper and earthier taste. I’ve also made it many times without any mushrooms, and it’s still great!
White wine – Enhances the sauce with a subtle acidity and depth of flavor. Substitute with vegetable broth and a splash of lemon juice or vinegar for a non-alcoholic alternative.
Soy milk – Creates a creamy consistency while keeping the dish dairy-free. Neutral ones like oat, almond or cashew milk can be used instead for different textures and flavors. You can also use plant based cream.
Soy sauce – Adds a salty, umami-rich depth to the sauce. Try tamari for a gluten-free option or coconut aminos for a milder taste.
Olive oil – Provides a rich, slightly fruity base for sautéing. Replace with any neutral oil like avocado oil or sunflower oil if preferred.
Plain flour – Helps create a crispy coating on the seitan. Use cornstarch for a gluten-free alternative.
Creamy Seitan With Mushrooms – Cooking Instructions
Start by finely chopping the onion and mushrooms.
Heat up olive oil in a pan. Add the chopped onion with a pinch of salt. This step builds the base of the dish by bringing out the natural sweetness of the onion. Let it cook for 5-8 minutes, until it starts to become golden.
Once the onion has softened, add the mushrooms to the pan and cooked until browned.
Cut the seitan into thin slices, to allow for better absorption of the flavors and more textures. Coat it in flour or cornstarch, this helps create a crisp, golden crust that enhances the overall texture.
Add more olive oil to the pan. Add the seitan and cook it until it start to develop a golden-brown crust then flip the slices. This process adds a delicious crispy bite.
Once the seitan is golden brown on both sides, add the mix of mushrooms and onions, with a generous splash of white wine. The wine adds depth and complexity, but if you prefer a non-alcoholic alternative, vegetable broth with a touch of lemon juice or vinegar can be used instead. Let it cook until the wine evaporates.
For the sauce, add soy milk mixed with soy sauce. This step allows the sauce to thicken and become rich and creamy.
The combination of soy milk and soy sauce creates a balanced umami flavor that complements the seitan and mushrooms perfectly. Let it to cook until it reaches the desired consistency—thick enough to coat the ingredients without being overly heavy.
Creamy Seitan With Mushrooms – Serving Suggestions
This creamy seitan and mushroom dish pairs beautifully with a variety of sides. Serve it over a bed of mashed or roasted potatoes and sautéed greens.
This recipe is incredibly versatile, and you can customize it based on your preferences or what you have on hand:
For added depth of flavor, try incorporating garlic or fresh herbs like thyme or rosemary.
For a richer sauce, blend in a spoonful of nutritional yeast or Dijon mustard.
Creamy Seitan With Mushrooms – Why you’ll love this recipe
Perfect for Pairing – Whether served over mashed potatoes, rice, or with crusty bread, it’s a meal that feels complete and indulgent.
Rich and Comforting – The creamy sauce, combined with the hearty texture of seitan and the deep umami of mushrooms, makes this dish incredibly satisfying.
Quick and Easy – Made with simple ingredients and ready in under 30 minutes, it’s perfect for a cozy weeknight meal.
High in Protein – Seitan is a fantastic plant-based protein source, making this dish both nourishing and filling.
Versatile and Customizable – Easily adapt the recipe with different plant milks, mushrooms, or seasonings to suit your taste.
DID YOU MAKE THIS RECIPE?
If you try this creamy seitan with mushrooms I would love to know how it turned out! Leave a comment below, give it a rating or share your recreation on Instagram and tag me at @recipesandplaces or use the hashtag #recipesandplaces
I love to see recreations and share them!
Creamy Seitan With Mushrooms
Ingredients
- 200 g seitan 7oz
- 1 large white onion finely chopped
- 400 g button mushrooms finely sliced (14 oz)
- 3/4 cup white wine
- 1 cup soy milk
- 1 tsp soy sauce
- 3 tbsp olive oil
- 1/4 cup plain flour or cornstarch
- Salt and pepper as needed
Instructions
- Start by finely chopping the onion and mushrooms.1 large white onion, 400 g button mushrooms
- Heat up 1 tbsp of olive oil to a large pan. Add the chopped onion with a pinch of salt. Let it cook for 5-8 minutes, until it starts to become golden.
- Once the onion has softened, add the chopped mushrooms to the pan and cooked until they change colour and turn brown. Remove from the pan.
- Cut the seitan into thin slices, to allow for better absorption of the flavors and more textures. Coat it in flour or cornstarch, this helps create a crisp, golden crust that enhances the overall texture.200 g seitan
- Add 2 tbsp of olive oil to the pan. Add the seitan and cook it until it start to develop a golden-brown crust then flip the slices. This process adds a delicious crispy bite.
- Once the seitan is golden brown on both sides, add the mix of mushrooms and onions, and add the white wine. The wine adds depth and complexity, but if you prefer a non-alcoholic alternative, vegetable broth with a touch of lemon juice or vinegar can be used instead. Let it cook until the wine evaporates.3/4 cup white wine
- For the sauce, add soy milk mixed with soy sauce. This step allows the sauce to thicken and become rich and creamy.1 cup soy milk, 1 tsp soy sauce
- Let it to cook on low until it reaches the desired consistency—thick enough to coat the ingredients.
What are the macros per serving of this? (You claim high protein – just curious)
Hi! It’s about 35g protein per serving, mainly from the seitan and soy milk 🙂 But it depends on the brands used (the seitan I use has 26g protein per 100g but they differ, same for milk depending on the percentage of soy)