Begin by preparing your ingredients for the Mushroom and Seitan Stroganoff. Dice one onion, mince two cloves of garlic, and slice about 10 ounces of assorted mushrooms uniformly. Cut 8 ounces of seitan into thin strips.

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced onions and sauté for about 5–7 minutes until they become translucent.

Stir in the minced garlic and sauté for another 1–2 minutes.

Increase the heat to medium-high and add the sliced mushrooms into the skillet. Cook for approximately 8–10 minutes.

Push the mushrooms to the sides of the skillet, adding a little more olive oil if necessary. Place the sliced seitan in the center and cook for about 3–4 minutes.

Sprinkle 1 tablespoon of flour over the mixture, stirring to coat evenly and allowing it to take on a slightly toasted flavor.

Gradually pour in 1½ cups of vegetable broth while stirring constantly to prevent lumps. Bring to a gentle simmer.

Stir in 1 cup of dairy-free sour cream, 1 tablespoon of Dijon mustard, 1 tablespoon of soy sauce, 1 teaspoon of smoked paprika, and ½ teaspoon of dried thyme.

While the sauce simmers, cook your choice of wide egg noodles or pappardelle.

Finally, either serve the stroganoff sauce over the noodles or mix them directly into the skillet for a cohesive meal.