Begin by gathering all your ingredients for the Mushroom and Seitan Stroganoff. Chop one medium onion and mince three cloves of garlic. Slice about 10 ounces of assorted mushrooms and cut 8 ounces of seitan into thin strips.

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onions and sauté for about 5-7 minutes, until they turn translucent and fragrant. Next, stir in the minced garlic and continue to cook for an additional 1-2 minutes.

Increase the skillet's heat to medium-high and add the sliced mushrooms. Cook them for about 8-10 minutes, allowing their liquid to evaporate and turning them golden brown.

Push the mushroom mixture to one side of the skillet. If needed, add a bit more olive oil, then cook the cut seitan in the cleared space for 3-4 minutes until slightly browned.

Sprinkle 1 tablespoon of all-purpose flour over the sautéed mixture, stirring for 2 minutes. Gradually pour in 1½ cups of vegetable broth, stirring continuously. Add 1 cup of dairy-free sour cream, 1 tablespoon of Dijon mustard, 1 tablespoon of soy sauce, and 1 teaspoon of smoked paprika, mixing until smooth.

Allow the sauce to gently simmer on low heat for 5-7 minutes until thickened. Adjust thickness by adding more broth or water.

While the sauce simmers, boil salted water in a large pot and cook pasta according to package instructions, typically about 8-10 minutes. Drain without rinsing.

Mix the cooked pasta into the Mushroom and Seitan Stroganoff sauce or serve the sauce over the pasta. Toss everything together.

Garnish each serving with freshly chopped parsley and serve warm.