I'm tired to write anything about this. I made this today and it turned out nice so I'm archiving this recipe for myself. Other than that, if you're looking for some fairly easy vegan dinner this works very good.
Uh yeah, let's skip to the recipe!1
# Ingredients
- Whole grain pasta (250g)
- Sliced (or cubed, depending on your preference) seitan (200g)
- Nutritional yeast (8-10 grams, optional)
- If you don't have nutritional yeast, you can make your own by cooking normal yeast in a pan. You must deactivate and enhance the flavour of the yeast by cooking it until it is golden and you notice a nutty-cheesy smell.
- Seasonings and herbs (I chose salt, pepper, and dried dill)
- Mushroom stock (150ml)
- 1 onion (thinly chopped)
- 2-3 cloves of garlic (crushed or finely chopped)
- Vegetable seasoning/dried vegetables/whatever you have.
- Sliced mushrooms (200g, any of your preference work)
- Greens & fresh vegetables of choice (spinach, kale, zucchini; optional)
- Lemon juice (optional)
- Soy sauce (to taste, optional, but enhances the umami flavours)
- Soy cream (or any other plant-based cream, 200ml)
- Olive oil (healthy fats, however, any fats work, for cooking and fats in the dish)
# Instructions
- Prepare the ingredients. This involves gathering all of them in the same place, chopping, cubing, washing, and preprocessing the required ingredients.
- Boil the whole grain pasta according to the instructions on the packaging. Usually, bring salt water to a boil and cook until it is almost Al dente.
- Sauté aromatics:
- In a large pan, heat a generous splash of olive oil over medium heat.
- Once heated, add the chopped onion and cook until translucent and slightly caramelized, about 3-5 minutes.
- Add the crushed garlic and sauté for an additional minute until fragrant.
- Cook the seitan and mushrooms:
- Add the seitan to the pan and cook until it begins to brown, approximately 4-5 minutes.
- Stir in the sliced mushrooms and continue cooking for another 5 minutes until they are softened.
- Don't forget any extra vegetables you want to add!
- Create the cream Sauce:
- Pour in the mushroom stock and soy cream.
- Add a splash of reserved pasta water if needed to achieve your desired consistency.
- Allow the mixture to come to a simmer.
- Season the Sauce:
- Stir in salt, pepper, dried dill, vegetable seasoning, soy sauce, lemon juice, and nutritional yeast.
- Let this simmer for another 5-7 minutes to allow flavors to meld.
- Combine the pasta with the sauce:
- If you haven't already drained your pasta, do so now.
- Mix the cooked pasta into the creamy sauce in the pan.
- Cook together for an additional 3 minutes over low heat.
- Remove from heat and let it sit for about 10-20 minutes. This resting time allows the flavors to deepen.
- Dish out your creamy vegan seitan and mushroom pasta while hot :)
# Nutrition
This recipe yields approximately 3-5 servings depending on your portion size. In theory, you will get 800-1000g worth of food, each serving being between 200 to 333 grams, resulting in 310-510 kcal per serving.
Enjoy!