• two pots
• colander
• frying pan
• wooden spoon
• whisk

• 2 c vegetable stock
• 1 cup TVP, seitan, or mock meatballs, cubed
• 1 pound fettucine
• ¼ c olive oil
• 1 onion, minced
• 1 c mushrooms, chopped
• 2 T flour
• 1 c milk (can be non-dairy)
• 1 t Dijon mustard
• salt
• pepper
• 1 c sour cream (can be vegan)

Meanwhile, heat 2 T of oil in frying pan and sauté onions for 3 minutes. Transfer to a bowl, heat remaining oil, and sauté mushrooms for 3 minutes. Add onions and "meat" and cook for 1 minute. Slowly stir in flour, then add all the stock. Stir frequently until thickened, 3-5 minutes.

Meanwhile, cook and drain the pasta.

Add milk, mustard, salt, and pepper to the sauce and simmer, stirring frequently, for 10 minutes. Remove from heat, stir in sour cream, and serve over pasta.

Adapted from The Meat Lover's Vegetarian Cookbook, by Steven Ferry and Tanya Petrovna.

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