3 Tbs. Vegetable Oil
1 cup finely Chopped Onions
1/2 cup Sliced Mushrooms
1/4 tsp. Sea Salt
1/4 tsp. Nutmeg
6 Tbs. Unbleached Flour
2 tsp. nutritional Yeast
1/2 cup chopped Green Olives, Pimento Stuffed (optional - if you don't use the olives, increase the amount of broccoli and mushrooms)
1/4 cup Cashews2 cups Soy Milk
2 1/2 cups Broccoli Florets
1 1/2 cups diced Seitan
6 cups Cooked Pasta (linguine, rotelle, shells) or 3-4 cups cooked Rice
Directions :
1. Heat the oil in a medium saucepan. Saute the onions and mushrooms with the salt and nutmeg until the onions are translucent. Stir in the flour and yeast, and cook 3-5 minutes longer. Then add the chopped olives (if using), and set aside.
2. Blend the cashews with 1 cup of soy milk until it makes a smooth paste. (You should be able to feel only a slight gritty texture if you rub the mixture between your fingers.) Add the remaining cup of milk, and blend for a few seconds.
3. Pour the cashew milk over the sauteed onion mixture, and stir until well blended. Cook over medium heat, stirring occasionally, until the sauce thickens. (This would be a good time to begin cooking the pasta, if using pasta.) Steam the broccoli for 2-3 minutes, or until tender but crisp. Add it to the sauce mixture. Finally, stir in the diced seitan. Spoon the broccoli seitan sauce over pasta or rice, and serve hot.
