Seitan Stroganoff

Ingredients:
2 Tbs. arrowroot powder or cornstarch
2 cups cold water or vegetable broth
8 tsp. sunflower oil
1 cup shallots, thinly sliced
1 large onion, quartered and sliced into half moons
3 cloves garlic, minced
3 cups baby bella mushrooms, sliced (optional to use a variety)
2 Tbs. fresh thyme, chopped
3.5 cups seitan, sliced or in chunks
2 tsp. salt
1 cup Red Wine or Burgundy cooking wine
1 Tbs. smoky paprika
1/2 cup nutritional yeast
1/2 cup unsweetened almond milk or soy milk
2 tsp. dijon mustard
1 cup frozen green peas
1/2 pound noodles of choice, cooked ( refer to package directions)

Instructions:

1. Dissolve the arrowroot in the 2 cups of water.

2. Heat 2 Tbs. of the sunflower oil in a skillet over medium-high heat. Add the shallots and onions, saute for 5 minutes. Add the garlic, mushrooms, and thyme. Saute for 15 minutes.

3. Meanwhile, heat a cast-iron skillet with the remaining 2 tsp. of the sunflower oil, just long enough to coat the pan. Add (store-bought) seitan cook it for 10 minutes and saute over medium heat until it is dark brown and crispy on the outside.

4. Add the salt, wine, and paprika to the mushroom sauce. Turn up the heat to high to reduce the liquid, about 10 minutes.

5. Lower the heat to medium-high, add the arrowroot mixture, stir well, and let the sauce thicken, about 5 minutes. Add the nutritional yeast and mix well. Add the milk and mustard and lower heat to low; be very careful not to let it boil now because it can make the milk and mustard bitter. Add the seitan and peas; cook for 10 more minutes.

Divide the noodles into bowls and mix with the stroganoff and Enjoy!