All Recipes Best Recipe Pasta and Noodle Recipes Noodle Recipes

Ingredients

12 ounces whole wheat egg noodles nonstick cooking spray 1 cup chopped sweet onion (such as Vidalia®) 1 (8 ounce) package sliced fresh white mushrooms 1 (8 ounce) package sliced fresh portobello mushrooms 16 ounces seitan, cut into 1-inch pieces 1 tablespoon crushed garlic 1 (14 ounce) can vegetable broth 1 (16 ounce) container nonfat sour cream ⅓ cup tomato paste 1 tablespoon all-purpose flour, or more as needed salt and ground black pepper to taste

Nutrition Info

534 calories carbohydrate: 82.3 g cholesterol: 72.3 mg fat: 5.2 g fiber: 5.1 g protein: 40.9 g saturatedFat: 1.3 g servingSize: - sodium: 765.6 mg sugar: 17 g transFat: : - unsaturatedFat: : -

Fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes.
Meanwhile, spray a large frying pan with nonstick cooking spray and place over medium-high heat. Add onion, white mushrooms, and portobello mushrooms. Saute until onion is tender, 5 to 7 minutes. Stir in seitan and garlic, cook for 1 minute longer. Reduce heat to low and add vegetable broth. Mix in sour cream and tomato paste. Cook, stirring often, about 5 minutes.
Stir in flour, adding more if sauce requires additional thickening. Season with salt and pepper. Serve hot over drained egg noodles.

5 servings

A mushroom stroganoff with the addition of seitan, giving it the taste and texture of beef stroganoff, yet this version is wholesome and vegetarian!