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Just like beef stroganoff but without the heavy cream and sour cream. The flavor combinations in the sauce are incredible, making the perfect dinner for the whole family!
Prep Time: 00:10
Cook Time: 00:25
2 cups chopped mushrooms
1 onion, diced
2 tbsp olive oil
3/4 cup crumbled seitan
1 1/2 cups almond milk
3 tbsp nutritional yeast
1 tsp vinegar
2 tbsp one heaping teaspoon of all purpose flour
1 1/2 tsp salt
1/2 tsp pepper
4 cups low-sodium vegetable broth
1 pound of whole wheat pasta of choice
1Begin by chopping onion and mushrooms. In a deep pan over medium heat, sauté vegetables in olive oil for 5-7 minutes or until soft.
2In a large pot, heat vegetable broth until it boils. When boiling, pour in the pasta and cover. Cook pasta according to package directions.
3Add the crumbled seitan, milk, nutritional yeast and vinegar to the sauté pan and continue to cook. Reduce heat to low and simmer
4Add the flour, salt, and pepper to the vegetable and sauce mixture. Continue to simmer for 10-15 minutes so the sauce thickens. Be sure to stir frequently so it doesn't stick to the bottom of the pan.
5When the pasta is done, drain and add back to the large pot. Pour the vegetable and sauce mixture over the pasta and stir to combine. Serve immediately and enjoy!
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