Seitan Portobello Stroganoff

Again, I did not write where I got this...what has become of me? This is horrible! If it wasn't so good, I wouldn't even post it, but...it was soooo yummy! I have to share! If you know whose recipe this is, please write it in the comments and I will credit them! (eep x's 2)

1/2 Pound Wide Noodles
3 1/2 cups Seitan, sliced with wide strips
2 TBSP and 1 TSP Olive Oil
1 Cup Shallots, thinly sliced
1 Large Onion, quartered and sliced in half moons
3 Cloves Garlic, minced
2 Cups Cremini Mushrooms, thinly sliced
2 Portobello Caps, thinly sliced
1 Cup Burgundy cooking wine
2 Cups Cold Water
2 TBSP Arrowroot Powder (or corn starch)
2 TBSP Fresh Thyme, chopped
1 TBSP Paprika
2 TSP Salt
1?2 Cup Nutritional Yeast
2 TSP Dijon Mustard
1/2 Almond or Soy milk (original, non sweetened)
1 Cup Peas

Dissolve arrowroot in the 2 cups of water, set aside.

Heat olive oil in skillet over med heat. Add shallots and onions, saute for 5 mins. Add garlic, mushrooms and the thyme. Saute for 15 minutes.

Meanwhile, heat cast iron skillet with 1 TSP olive oil, just to coat it. Add the seitan and saute over med heat about 25 mins, until it's dark brown and crispy on the outside. (Store bought seitan, only 10 mins)

Back to the sauce (your shallot, onion garlic, mushroom and thyme concoction from above) - add salt, wine and paprika. Turn heat up high to reduce liquid, about 10 mins.

Lower heat to med-high, add water and arrowroot, stir well and let sauce thicken, about 5 mins. Add nutriational yeast and mix well until dissolved. Add soy/almond milk and mustard and bring heat down low, be very careful not to let it boil as the milk and mustard bitter. Add sietan and peas, cook for another 10 more minutes.

Divide noodles into bowls (I am assuming here that you know how to cook your noodles!) and mix in the stroganoff. It is best to mix immediately so tha pasta wont stick.

(Can serve on mashed potatoes tooooooooo!)