Seitan and Mushrooms in Paprika Cream

• 1 1/2 tablespoons olive oil
• 2 medium onions, halved and thinly sliced
• 1 pound seitan, cut into bite-size pieces
• 8 to 10 ounces cremini or baby bella mushrooms, sliced
• 1/4 cup dry white or red wine
• 2 tablespoons unbleached white flour
• 1/2 cup rice milk, plus more if needed
• 1/2 cup plain Silk creamer
• 2 teaspoons sweet paprika
• Salt and freshly ground pepper to taste

1. Heat the oil in a wide skillet.
2. Add the onions and saute over medium heat until translucent.
3. Add the seitan and mushrooms, cover, and cook, stirring occasionally, until the onions are golden brown and the seitan is browned here and there.
4. Pour in the wine and stir.
5. Place the flour in a small bowl.
6. Use some of the rice milk to dissolve the flour into a smooth paste.
7. Add the remaining rice milk, dissolved flour, and Silk creamer to the skillet and stir together.
8. Stir in the paprika and cook over low heat for 5 minutes longer.
9. If the sauce becomes too thick, thin with a little additional rice milk.
10. Season with salt and pepper and serve at once.
11. To extend the Parisian theme, serve with Salade Janine (page 187) as a first course, then follow with the seitan dish and an easy side dish of broccoli, asparagus, or Brussels sprouts.
12. See suggestions under My Favorite Simple Vegetable Side Dishes (page 203).
13. This dish also pairs well with cooked grains of your choice (see Easy Ways to Dress Up Grains, page 95), potatoes, or sweet potatoes.
14. A combination of sweet and white potatoes, sauteed in olive oil, is good with this.
15. Complete the meal with a simple salad of greens and tomatoes.
16. Calories: 313
17. Total Fat: 11g
18. Protein: 33g
19. Carbohydrates: 20g
20. Fiber: 4g
21. Sodium: 615mg

olive oil, onions, seitan, cremini, dry white, unbleached white flour, rice milk, creamer, sweet paprika, salt

Taken from www.epicurious.com/recipes/food/views/seitan-and-mushrooms-in-paprika-cream-390454 (may not work)