- 12 oz seitan (or 4 veggie burgers)
- 1/2 medium onion, diced
- 1 T canola oil
- 1 lb mushrooms, sliced
- 2 T butter or margarine
- 1/2 c white wine
- 2T unbleached flour
- 1 1/2 c. vegetable broth
- 1 T tomato paste
- 1 tsp English or Dijon mustard
- 1/2 tsp sea salt
- 1/2 tsp black pepper
- 1/4 c. sour cream or plain yogourt, either dairy or soy (optional)
- 1 lb fresh fettuccini noodles (dried ok)
- Boil a large pot of water for the noodles.
- Cut the seitan or veggie burgers into ¼ inch strips.
- Heat oil over medium heat and sauté the onions until soft.
- Add the mushrooms and butter or margarine and sauté for 5 minutes until mushrooms are golden.
- Add wine and cook several minutes, until the liquid is reduced by half. (As the sauce is cooking, put the noodles into the pot of water to cook.)
- Stir in the flour and gradually add the vegetable broth.
- Stir in the tomato paste, mustard, salt pepper and seitan strips.
- Cook 2 – 5 minutes or until heated through.
- Mix in sour cream or yogourt (optional).
- Heat through but do not boil.
- Serve over the noodles.
Lacto; Vegan option
Preparation: 30 minutes
Serves 4
Fettucine, linguini
and regular spaghetti work great in this too.
If you have comments or suggestions,
email AmandasKitchen@yahoo.ca
|
vegetarian and vegan cooking to everyone's kitchen. |
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