Seitan and Mushrooms in Paprika Cream

Ingredients

• Olive oil

  Salad or cooking

  1 ½ tbsp or 20g

• Onions

  Raw

  2 medium or 220g

• Seitan

  Cubed - WestSoy

  16 oz or 454g

• Mushrooms

  Brown, italian, or crimini, raw

  3 cup sliced or 216g

• Red wine

  Alcoholic beverage, table

  2 fl oz or 59g

• Almond milk

  Plain

  ½ cup or 120g

• Coconut milk

  Nuts, canned (liquid expressed from grated meat and water)

  ½ cup or 113g

• Wheat flour

  Whole-grain

  2 tbsp or 15g

• Paprika

  Spices

  2 tsp or 4g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Parsley

  Raw

  1 tbsp or 4g

Directions

1. Heat the oil in a wide skillet. Add the onions and sauté over medium heat until translucent. Add the seitan and mushrooms, cover, and cook, stirring occasionally, until the onions are golden brown and the seitan is touched here and there with golden brown. Pour in the wine and stir.
2. In a small bowl or glass, use about half of the coconut milk to dissolve the flour into a smooth paste, using a whisk. Add the remaining coconut milk, and whisk again. Stir in the paprika and cook over low heat for 5 minutes longer.
3. Pour the sauce into the skillet with the seitan and mushrooms. If the sauce becomes too thick, loosen with a little additional nondairy milk. Season with salt and pepper and serve at once on its own or over grains. Garnish each serving with a sprinkling of extra paprika and some parsley.

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