Mushroom Stroganoff with Fettuccine

1 small onion, chopped (about 1/2 cup)
2 teaspoons soy sauce
2 tablespoons red wine vinegar or balsamic vinegar
1 15-ounce can white beans, undrained, or 1 1/2 cups cooked white beans plus 1/2 cup of water or vegetable broth
1/4 cup raw cashews
1/2 teaspoon black pepper
2 teaspoons paprika
3 tablespoons tomato paste
8 ounces seitan, cut into strips
1 cup roasted red peppers, chopped
6 - 8 garlic cloves, minced (about 2 tablespoons)
1 pound cremini or white mushrooms, sliced (about 5 cups)
12 ounces dry fettuccine noodles

Heat 1/2 cup water in a large pan. Add onion and cook over high heat for about 5 minutes, stirring often, until lightly browned.

Reduce heat to medium. Stir in mushrooms, garlic, and 2 tablespoons water. Cover pan and cook for 5 minutes, stirring occasionally.

Add roasted peppers, seitan, tomato paste, paprika, and black pepper. Cover and cook over medium-low heat for 5 minutes.

Combine cashews and 1 cup water in a blender. Blend on high speed until completely smooth, about 2 minutes. Add beans and their liquid and blend on high for about 1 minute until completely smooth. Add to mushrooms, along with vinegar and soy sauce. Heat gently, adding one tablespoon of water at a time until desired consistency is reached.

Cook pasta according to package directions until just tender. Drain and rinse. Top with sauce and serve immediately.

Stored in a covered container in the refrigerator, leftover Mushroom Stroganoff with Fettuccine will keep for up to 2 days.

Makes 6 servings
Per serving

* Calories: 403
* Fat: 4.5 g
* Saturated Fat: 0.8 g
* Calories from Fat: 10%
* Cholesterol: 0 mg
* Protein: 23.4 g
* Carbohydrates: 68.9 g
* Sugar: 4.5 g
* Fiber: 8.9 g
* Sodium: 322 mg
* Calcium: 90 mg
* Iron: 6.5 mg
* Vitamin C: 44.3 mg
* Beta Carotene: 789 mcg
* Vitamin E: 1.6 mg