Seitan and Mushrooms in Paprika Cream

Ingredients

• Olive oil

  Salad or cooking

  1 ½ tbsp or 20g

• Onions

  Raw

  2 medium or 220g

• Seitan

  Strips - WestSoy

  16 oz or 454g

• Mushrooms

  White, raw

  3 cup, pieces or slices or 210g

• 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 over medium heat. Add the onions and sauté until translucent. Add the seitan and mushrooms, cover, and cook, stirring occasionally, until the onions are golden brown and the seitan has golden spots. Pour in the wine and stir.
2. In a small bowl, whisk half of the coconut milk with the flour until smooth. Add the remaining coconut milk and whisk again. Stir in the paprika and cook over low heat for 5 minutes.
3. Pour the sauce into the skillet with the seitan and mushrooms. Adjust thickness with additional nondairy milk if necessary. Season with salt and pepper, and serve garnished with extra paprika and parsley.

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