Seitan Stroganoff, Capellini and Brussel Sprouts

Hearty seitan and portobello mushrooms simmered in flavorful broth and red wine with soft, sweet onions, brussel sprouts and pasta tossed simply with olive oil and parsley.

Seitan Stroganoff with Capellini and Brussel Sprouts
10 oz seitan, medium sized pieces
1 portobello mushroom, gills removed, thinly sliced matchsticks
1/2 cup ap flour
salt and pepper
canola oil for frying
1 white onion, thinly sliced
3 garlic cloves, minced
1/4 cup red wine
1 cup vegetable broth
1 tbl vegan worcestershire sauce
10 brussel sprouts, halved
1/2 cup vegan sour cream
6 oz capellini pasta, cooked according to package instructions
3 tbl extra virgin olive oil

2 tbl parsley

Preheat a thin layer of oil in a saute pan, a little less than 1/4" of the way up.

Toss the seitan and portobello strips in flour, salt and pepper and coat evenly. Shallow fry in 2 batches until crispy and golden brown, 5 minutes. Keep aside.
In the pan add the onions and garlic and toss to coat. Saute for 10 minutes to soften. Deglaze the pan with red wine, vegetable broth and worcestershire, scraping the bottom bits off. Add the brussel sprouts and seitan back in the pan. Bring to a simmer, cover and cook for 10 minutes just until the brussels are tender.
Add the sour cream and taste to season.

Toss the cooked capellini with a bit of olive oil, salt, pepper and parsley. Serve underneath the stroganoff.