Mushroom Seitan Stroganoff

I love mushrooms. I also love pasta, and who doesn't love a good Alfredo sauce??? This sauce is the bomb. This is a hearty pasta dish that reheats in the microwave easily. I'm sure you could also put some in a casserole dish, pour extra non-dairy milk over it and reheat in a oven (or toaster oven.)

• 1 package fettuccine noodles
• 1 can green peas, drained
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 12.3 ounce package firm silken tofu
• 1/2 cup unsweet nondairy milk
• salt and ground black pepper to taste
• 1 tablespoons Bragg's liquid amino
• 1 package of Tofurky Slow Roasted Chick'n 
• 2 (8 ounce)  packages fresh baby bella mushrooms, quartered

Cook pasta according to package directions, drain, set aside.

While pasta cooks saute onion and garlic in water in a large skillet until soft.

In a blender add the cook onion mixture, tofu and nondairy milk. Process until smooth and creamy.

In the pot you cooked the pasta in, add the pasta, drained peas and this sauce.

Saute the Tofurky Chick'n for a few minutes breaking it up some with your spoon. 

Add the mushrooms and cook until they wilt and are done to your liking.

To serve, place some alfredo noodles on your plate and top with some of the mushroom mixture. 

Enjoy!!!

Slow Cooker Chick'n Lentil Soup

This will be last soup post for awhile. I love soup, but it's already in the mid 80's here in Florida. NO, I'm NOT complaining. I actually made this back in February but didn't get around to posting it. I know I've been slacking lately. However, I had a week of Spring Break followed by a week of vacation at the beach for our anniversary and just haven't had the time to post.

I made this soup at work for the Lunch Bunch, we each bring one ingredient, throw everything in the slow cooker and share a bowl at lunch time. It was amazing and so I made a batch for home a few days after that. I am sure this would freeze well. So, if it's still cool where you are get out the slow cooker and make this!! If not, then print, bookmark, pin, etc so you'll be able to find it when cool weather returns.

• 1 pound package dried lentils
• 1 package Tofurky Chick'n strips
• 1 can (28 ounce) diced tomatoes
• 1 sweet onion, diced
• 4 cloves garlic, minced
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 1/2 teaspoons dried oregano
• 1 1/2 teaspoons chili powder
• 1 1/2 teaspoons smoked paprika
• 2 1/2 teaspoons ground cumin
• 1 teaspoon salt
• 8 cups vegetable broth
• Garnish: sliced scallions, sour cream

Line slow cooker with slow cooker bag. Place all ingredients in slow cooker (except the garnish stuff) and stir to combine.

Cook on HIGH for FOUR hours or LOW for EIGHT hours. Stir well,

Garnish as desired.

Enjoy!!

One-Pot Cheesy Chick'n Enchilada Pasta

I've been seeing a lot of one-pot dishes on the web lately. I saw this one and wanted to make it vegan. This was very tasty and made a lot. The leftovers reheated very well. This will makes 6-8 servings.

• 8 ounces elbow pasta (or other small pasta shape)
• 1 can diced tomatoes, undrained
• 1 can enchilada sauce (15 ounce) or homemade
• 1-1/2 cups water (you can add more if it seems to thick at the end)
• 1 package Taco seasoning mix
• 1 can pinto beans, drained and rinsed
• 1 can whole kernel corn, drained
• 1 package Gardein Chick'n Strips, cut into thirds
• 1 can diced green chilies
• 1 package Daiya cheddar shreds (8 ounces)
• Garnish: fresh cilantro, scallions, lime wedges, sour cream, etc

In a colander, rinse and drained the uncooked pasta.

Om a large saucepan, mix pasta, tomatoes, enchilada sauce, water and taco seasoning. Bring to a boil; reduce heat and cook until pasta is done. Refer to the pasta box to get an idea, my elbows only needed about 10 minutes. Do NOT drain.

Stir in beans, corn and chicken; return to simmering.

Remove from heat, stir in cheese.

Serve with garnishes of choice.

Enjoy!!