Russia never had it so good. Well, communist Russia, anyway. You’re going to like this. It’s creamy, tangy and meaty, believe it or not.

Enough seitan for 4 people (about 16oz), beef flavour (see Substitutions section of this website for a great seitan steak recipe), cut into thin strips or cubed.

2 tbsp olive oil
2 cups mushrooms, sliced thin
1 onion, sliced thin in half-moons
1 cup vegan sour cream
3 tbsp lemon juice (white vinegar will do in a pinch)
1 tbsp dried basil or tarragon
1 cup water mixed with 3 tbsp soy sauce OR 1 cup veggie stock
1 tomato, cubed

4-6 cups cooked noodles of your choice (I recommend angel hair aka vermicelli)

In a heavy skillet, heat the olive oil. Sauté the seitan over high heat for a few minutes until it starts to brown. Toss in the onion and mushrooms and sauté until veggies are tender. Add the water with the soy sauce OR the veggie stock, the vegan sour cream, and the tarragon or basil, and cook for several minutes over medium-high heat, until it thickens up nicely. Remove from heat, stir in the cubed tomato, and ladle over the cooked noodles.

Garnish with a sprinkling of dried parsley, or a sprig or two of fresh parsley.

Serves 4