Rye Free Vegan Seitan Stroganoff

Total time45 min

Prep time15 min

Cook time30 min

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Ingredients

4 servings

For the noodles

12 oz dry egg-free wide noodles or fettuccine
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1 tsp salt, plus more for pasta water

For the stroganoff

2 tbsp olive oil, divided
1 lb seitan, cut into ½-inch strips
1 medium yellow onion, thinly sliced
3 cloves garlic, minced
10 oz cremini mushrooms, sliced ¼-inch thick
1 tsp smoked paprika
1 tsp dijon mustard
2 tbsp all-purpose flour
½ cup dry white wine
2 cups vegetable broth
1 tbsp tamari
1 tsp vegan worcestershire sauce
¾ cup vegan sour cream
salt and pepper, to taste

For serving

2 tbsp fresh flat-leaf parsley, chopped (optional)

Instructions

1
Bring a large pot of generously salted water to a boil. Cook the noodles according to package directions until al dente, tender with a slight resistance at the center. Reserve 1/2 cup of pasta water, then drain the noodles and set aside.
2
Heat 1 tbsp of the olive oil in a 12-inch skillet over medium-high heat until shimmering. Add the seitan strips in a single layer and cook undisturbed for 3 minutes, until the undersides are browned and slightly crisp. Flip and cook 2 minutes more, until browned on the second side. Transfer the seitan to a plate and set aside.

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