- 6 cremini or white mushrooms, sliced
- 1/2 small yellow onion, chopped
- 2 tbsp(s) olive oil
- 1 tbsp(s) butter
- 8 oz cubbed seitan (1 pkg)
- 2 tbsp(s) all-purpose flour
- 1 cup(s) vegetable broth
- 1/3 cup(s) light sour cream
- 4 oz egg noodles
- salt and pepper to taste
Tips and Suggestions
Try using whole grain egg noodles for a healthier dish.
Add the 2 tbsp. olive oil and your onion and mushroom, and sauté 5 minutes over medium-low heat. Remove the onion and mushroom from pot.
In same pot, add 1 tbsp. butter and pkg. of seitan. Sauté for a minute and add 2 tbsp. flour. Mix until combined and then add the veggie stock, mushroom and onion. Stir in sour cream and continue cooking for a minute, but do not allow to boil. Turn off heat and keep covered.
In a second pot, bring a quart of salted water to a boil and add egg noodles. Cook them according to pkg. instructions. Serve hot with sauce over the noodles.