Start by preparing your ingredients: chop the onion, mince the garlic, slice the mushrooms, and cut the seitan into bite-sized pieces.

In a large skillet, heat olive oil over medium heat. Add the chopped onions and sauté for 5–7 minutes until translucent.

Add minced garlic to the skillet, stirring for about 1–2 minutes until aromatic.

Increase the heat to medium-high, add sliced mushrooms, and cook for 8–10 minutes until golden brown.

Move the mushrooms to one side and add the sliced seitan, cooking for 3–4 minutes until slightly browned.

Sprinkle flour over the mixture, stirring for about 2 minutes to eliminate raw taste.

Gradually pour in vegetable broth while stirring continuously to avoid lumps. Simmer for 3–5 minutes.

Lower the heat, mix in dairy-free sour cream, Dijon mustard, soy sauce, smoked paprika, and thyme, simmer for another 5–7 minutes.

While the sauce simmers, cook the pasta in salted boiling water until al dente. Drain and do not rinse.

Combine the pasta with the stroganoff sauce or plate the pasta and ladle the sauce on top, garnishing with fresh parsley if desired.