Portobello & Wild Mushroom Stroganoff Recipe

Directions

1. 1

   Cook the Pasta

   In a large pot, bring salted water to a boil. Add the farfalle pasta and cook according to package instructions until al dente. Drain and set aside.

2. 2

   Sauté the Vegetables

   In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook until translucent, about 5 minutes. Add the minced garlic and cook for another minute.

3. 3

   Add Mushrooms and Seitan

   Add the sliced Portobello and wild mushrooms to the skillet. Sauté for about 5-7 minutes until the mushrooms are tender. Stir in the seitan and cook for an additional 3-4 minutes.

4. 4

   Make the Sauce

   Pour in the vegetable broth and soy sauce. Stir in the dried thyme, salt, and black pepper. Bring to a simmer and let it cook for 10 minutes to reduce slightly.

5. 5

   Add Yogurt

   Remove the skillet from heat and stir in the plain vegan yogurt until well combined. Adjust seasoning as necessary.

6. 6

   Combine and Serve

   Add the cooked farfalle pasta to the skillet and toss to combine. Serve hot, garnished with fresh parsley.