Begin by finely chopping one medium onion and mincing two cloves of garlic. Slice ten ounces of fresh mushrooms and eight ounces of seitan into thin strips.

In a large skillet, heat two tablespoons of olive oil over medium heat. Add the chopped onions and sauté for 5-7 minutes until translucent. Stir in the minced garlic for an additional 1-2 minutes.

Add the sliced mushrooms to the skillet, raising the heat to medium-high. Cook for about 8-10 minutes until the mushrooms release moisture and turn golden brown.

Push the mushroom mixture to one side of the skillet and add the sliced seitan. Sauté for 3-4 minutes until slightly browned.

Sprinkle one tablespoon of flour over the mixture and stir for about 2 minutes. Gradually pour in 1½ cups of vegetable broth while stirring continuously.

Add one cup of dairy-free sour cream, one tablespoon of Dijon mustard, one tablespoon of soy sauce, one teaspoon of smoked paprika, and half a teaspoon of dried thyme. Simmer for 5-7 minutes, stirring frequently.

While the stroganoff sauce simmers, bring a large pot of salted water to a boil. Add pasta of choice, cooking according to package instructions.

Combine the drained pasta with the stroganoff sauce in the skillet, tossing gently to coat. Serve with parsley and lemon wedges.