Begin by preparing all your ingredients for the Cozy Mushroom & Seitan Stroganoff. Chop one onion, mince three cloves of garlic, slice your chosen mushrooms, and thinly cut seitan into strips.

In a large skillet, heat one tablespoon of olive oil over medium heat. Add the chopped onions and cook for about 5–7 minutes.

To the softened onions, add the minced garlic, and cook for an additional 1–2 minutes.

Increase the heat to medium-high and add your sliced mushrooms to the skillet. Sauté them for 8–10 minutes until they are nicely browned and tender.

Once the mushrooms are beautifully browned, push them aside and add the sliced seitan to the skillet. Cook for 3–4 minutes.

Sprinkle one tablespoon of flour over the seitan and mushroom mixture, stirring well for about 2 minutes.

Gradually pour in 1 ½ cups of vegetable broth while stirring continuously. Bring the mixture to a gentle simmer and cook for about 3–4 minutes.

Stir in one cup of dairy-free sour cream, one tablespoon of Dijon mustard, and one tablespoon of soy sauce or tamari. Add one teaspoon of smoked paprika and ½ teaspoon of thyme.

While the sauce simmers, cook 12 ounces of egg noodles or pappardelle according to the package instructions.

Once the noodles are ready, combine them with the stroganoff sauce in the skillet, tossing gently to coat. Garnish with freshly chopped parsley.