Seitan Stroganoff

Since it's dipped into the 40s in Houston, I was really craving something hearty that would warm me instead of my usual soups. Stroganoff is such a comforting and rustic dish and I knew it would fill any belly. With protein and mushrooms in a luscious cream sauce served over pasta, this dish is unstoppable.

I was lucky to find some egg-free noodles at my local HEB, so I had the base ready to go--although apparently some recipes call for rice, so if you can't find these vegan noodles you can still make yourself a delicious stroganoff! 

Seitan Stroganoff
3 Tbsp Earth Balance
1 package Sweet Earth Seitan Traditional Strips (do not use flavored)
1/2 medium onion (sliced into thin strips)
5 cloves garlic (minced finely)
1 pint white button mushrooms (cleaned, sliced)
3 Tbsp flour (white or wheat)
2 tsp paprika (regular or smoked)
1/2 C white wine
1 1/2 C not-beef broth (I used Edward and Sons bouillon)
1 Tbsp dark soy sauce
1 1/2 tsp molasses
2 tsp tomato paste (when I don't need much, I use Trader Joe's tomato paste in a tube)
1/2 C vegan sour cream (heaping)
sea salt
freshly ground black pepper
1 package no-egg noodles ( pasta ribbons at HEB)

1. Add 1 1/2 Tbsp Earth Balance to a large skillet and heat to low-medium. Add seitan and cook until brown on all sides (mine took about 6-7 minutes). Season with salt and black pepper. Set aside.
2. Prepare your broth by mixing bouillon and boiling (or hot) water. Stir well and set aside.
3. Add 1 1/2 Tbsp Earth Balance and cook onions until they are beginning to turn translucent. Add mushrooms and garlic and cook another 5-6 minutes. Add paprika, salt, and pepper, and cook another minute.
4. Add 3 1/2 to 4 quarts of water to a large pot, add a sprinkle of salt and bring to a boil.
5. Meanwhile, Make a slurry. In a small bowl add flour. Add a few Tbsps of broth and whisk or stir vigorously with a fork until it is clump free. Add slurry into bowl/measuring cup with broth. Add tomato paste, soy sauce, and molasses. Stir very well and set aside.
6. Add white wine to pan and increase heat. Cook until alcohol burns off, or about 2-3 minutes. Add broth slurry and stir. Bring down heat to a simmer.
7. At this point cook your noodles in the boiling water according to the package (mine took 7 minutes).
8. While noodles are cooking add sour cream. Since this is cold, bring up heat slightly and stir until the sour cream is evenly distributed. Add seitan and cook until warmed thoroughly.
9. Serve on top of cooked, drained noodles.