Name: Seitan and Mushroom Stroganoff
Prep time: 10 min
Cook time: 10 min
Yield: 5
Ingredients: Whole wheat egg noodles - 12 ounces; Nonstick cooking spray - 12 ounces; Chopped sweet onion (such as Vidalia®) - 1 cup; Sliced fresh white mushrooms - 1 (8 ounce) package; Sliced fresh portobello mushrooms - 1 (8 ounce) package; Seitan, cut into 1-inch pieces - 16 ounces; Crushed garlic - 1 tablespoon; Vegetable broth - 1 (14 ounce) can; Nonfat sour cream - 1 (16 ounce) container; Tomato paste - ⅓ cup; All-purpose flour, or more as needed - 1 tablespoon; Salt and ground black pepper to taste - 1 tablespoon

Ingredients for - Seitan and Mushroom Stroganoff

1. Whole wheat egg noodles 12 ounces

2. Nonstick cooking spray 12 ounces

3. Chopped sweet onion (such as Vidalia®) 1 cup

4. Sliced fresh white mushrooms 1 (8 ounce) package

5. Sliced fresh portobello mushrooms 1 (8 ounce) package

6. Seitan, cut into 1-inch pieces 16 ounces

7. Crushed garlic 1 tablespoon

8. Vegetable broth 1 (14 ounce) can

9. Nonfat sour cream 1 (16 ounce) container

10. Tomato paste ⅓ cup

11. All-purpose flour, or more as needed 1 tablespoon

12. Salt and ground black pepper to taste 1 tablespoon

How to cook deliciously - Seitan and Mushroom Stroganoff

1 . Stage

Fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes.

2 . Stage

Meanwhile, spray a large frying pan with nonstick cooking spray and place over medium-high heat. Add onion, white mushrooms, and portobello mushrooms. Saute until onion is tender, 5 to 7 minutes. Stir in seitan and garlic; cook for 1 minute longer. Reduce heat to low and add vegetable broth. Mix in sour cream and tomato paste. Cook, stirring often, about 5 minutes.

3 . Stage

Stir in flour, adding more if sauce requires additional thickening. Season with salt and pepper. Serve hot over drained egg noodles.