Serves 6 to 8
- 2 Tbsp organic cornstarch
- 2 cups cold vegan vegetable broth
- 4 cups seitan, sliced into 1/4 inch thick strips
- 4 Tbsp olive oil
- 2 cups thinly sliced shallots
- 3 cloves garlic, minced
- 2 cups cremini mushrooms, thinly sliced
- 2 portobello caps, thinly sliced
- 2 Tbsp fresh thyme, chopped
- 1/2 pound fettuccine
- 2 tsp salt
- 1 cup dry red wine
- 1 Tbsp sweet paprika
- 1/2 cup nutritional yeast
- 1/2 cup unsweetened almond milk
- 2 tsp Dijon mustard
- 1 cup frozen green peas
- Chopped fresh parsley for garnish
Dissolve the cornstarch in 2 cups of broth; set aside.
Heat a large, cast-iron pan over medium-high heat. Saute the seitan in 2 tablespoons of olive oil until lightly browned, about 5 minutes. Transfer the seitan to a plate and set aside. Return the pan to the heat, but lower it to medium.
Add the shallots and remaining 2 tablespoons of olive oil and saute for 5 minutes, until translucent. Add the garlic, cremini, and portobello mushrooms, and thyme. Saute for about 10 minutes, until the mushrooms have browned slightly and released their moisture.
In the meantime, prepare a 4-quart pot with lightly salted water for the pasta. Cover and bring to a boil. Once boiling, add the pasta and cook according to package directions.
Back to the sauce. Add the salt, wine, and paprika to the mushroom mixture. Turn up the heat to high to reduce the liquid, about 10 minutes.
Add the cornstarch mixture, stir well, and let the sauce thicken, about 7 minutes. Add the nutritional yeast, milk, and mustard. Mix well and lower the heat to low; be very careful not to let it boil because it could make the milk and mustard bitter. Add the seitan and peas; cook for 5 more minutes.
The pasta should be done by now. Divide the noodles among bowls and top with the stroganoff. It is best to serve immediately so that the pasta doesn't stick. Garnish with fresh parsley, if you like!