8 oz whole grain noodles or fettuccine, cooked
1-1/2 pounds fresh seitan, cooked and cut into 1/2 inch thick slices
2 tbsps corn oil
1/4 cup onions, minced
1 pound fresh mushrooms, stems removed and sliced
2 tbsps whole wheat pastry flour
2 cups rice milk or seitan water
Heat the corn oil in a skillet. Add the onions, mushrooms, sea salt and saute for 3 minutes.
Add the seitan slices and saute for 3 more minutes.
Add the flour and mix in thoroughly. Slowly add the rice milk or seitan water, stirring constantly to prevent lumping. When the sauce is thick and creamy, season to taste with soy sauce. Reduce the flame to low, cover and simmer for several more minutes.
Serve over whole wheat noodles or fettuccine. Garnish with parsley.
Michio and Aveline Kushi