This is one of my favorite recipes for a nice vegetarian dinner. It takes a little bit of extra time in the kitchen, but the result is worth the effort. This dish can easily be converted to vegan with vegan sour cream.
- 1/2 pound wide noodles -prepared according to package directions
- 3 1/2 cups seitan, sliced in thin wide strips
- 2 tablespoons +1 teaspoon olive oil
- 1 large onion- quartered and sliced in half moons
- 3 cloves garlic- minced
- 2 cups cremini mushrooms thinly sliced
- 1 cup burgundy cooking wine or “Beef” flavored vegetarian broth
- 2 cups cold water
- 2 tablespoons arrowroot powder (corn or potato starch will work, too)
- 1 tablespoon paprika
- 2 teaspoons salt
- 1/2 cup nutritional yeast flakes
- 2 teaspoons dijon mustard
- 1/2 cup sour cream
- 1 cup peas
Dissolve the arrow root in the 2 cups of water, set aside.
Heat olive oil in skillet over med-high heat. Add the onions, saute for 5 minutes. Add garlic and mushrooms. Saute for 15 minutes. Now add salt, wine or broth and paprika. Turn heat up high to reduce the liquid, about 10 minutes.
Meanwhile, heat a cast iron skillet with 1 teaspoon olive oil, just to coat it. Add the seitan and saute over medium heat about 25 minutes, until it is dark brown and crispy on the outside. If you are using store-bought seitan you need only cook it for 10 minutes.
Lower heat to med-high, add water and arrowroot, stir well and let sauce thicken, about 5 minutes. Add nutritional yeast and mix well until it is dissolved. Add sour and mustard and bring heat down to low. DO NOT ALLOW TO BOIL. Add seitan and peas, cook for 10 more minutes.
Serve over your noodles and have a great dinner.
This recipe originally came from the Post Punk Kitchen and I have adapted it a few times to work with our tastes. It’s really good and I love making the seitan from scratch so I know exactly what’s in the meal. I hope you have a great dinner! – Crysta