Prepare the Ingredients: Finely chop one onion and mince three cloves of garlic. Slice about 8 ounces of fresh mushrooms and 8 ounces of seitan.

Sauté the Onions and Garlic: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 5-7 minutes until translucent. Stir in minced garlic and cook for an additional 1-2 minutes.

Cook the Mushrooms: Increase the heat to medium-high and add the sliced mushrooms. Cook for about 8-10 minutes until tender and browned.

Incorporate the Seitan: Push the mushrooms to one side and add the sliced seitan. Cook for 3-4 minutes until slightly browned.

Add the Flour: Sprinkle 2 tablespoons of all-purpose flour over the cooked ingredients and stir for about 2 minutes.

Stir in the Vegetable Broth: Gradually pour in 2 cups of vegetable broth while stirring continuously for 3-4 minutes until the sauce thickens.

Add Creaminess and Flavor: Reduce the heat and mix in 1 cup of dairy-free sour cream, 1 tablespoon of Dijon mustard, 2 tablespoons of soy sauce, 1 teaspoon of smoked paprika, and 1 teaspoon of fresh thyme. Let simmer for 5-7 minutes.

Cook the Pasta: Bring a pot of salted water to a boil and cook your pasta according to package instructions; drain once al dente.

Combine and Serve: Combine the cooked pasta with the stroganoff sauce and gently toss or serve the sauce over the pasta. Garnish with freshly chopped parsley.