Mushroom Stroganoff over Fusilli– Vegan

Straight from the Cooking-4-Life website, this recipe was proof that Saladmaster REALLY DOES enhance the natural flavor of food. I REALLY don't like the taste of cooked mushrooms. However, after tasting this at an open house, I can say with certainty, that when food in cooked in Saladmaster, it tastes SOOOOO much better then in store bought pots and pans and in resturants. And with that, I (a mushroom non-lover), am posting a mushroom recipe.

Ingredients

• 1 ½ cups plus 2 Tbsp water
• 1 small onion, diced
• 1 lb cremini mushrooms sliced
• 6 to 9 garlic cloves, minced
• 8 oz seitan, cut into strips
• 1 cup red bell pepper chopped (I would consider adding one more)
• 3 tbls unsalted tomato paste
• ½ tsp ground black pepper
• 2 tsp paprika
• ¼ cup raw cashews
• 1 ½ cups cooked or canned white beans, rinsed and drained
• ½ cup vegetable broth
• 2 tbls red wine vinegar or balsamic
• 2 tsp braggs amino acids
• 12 oz Fusilli

Preparation
Heat ½ cup water in large skillet; add the onion and cook and stir over heat for about 5 minutes, until translucent. Stir in the mushrooms, garlic and 2 more tablespoons of the water. Cover and cook for 5 minutes, stirring occasionally. Add the seitan, bell peppers, tomato paste, paprika, and pepper. Cover and cook over medium-low heat for 5 minutes.
Combine cashews and the remaining cup of water in a blender. Process on high speed until completely smooth, about 2 minutes. Add the beans and the vegetable broth and process on high for about 1 minute, until completely smooth. Pour into the skillet with the mushrooms. Add the vinegar and braggs and stir until evenly mixed. Heat gently , adding additional water as needed. 1 tablespoon at a time to achieve the desired consistency. Cook noodles as directed on package and run cold water over.