Italian Mushroom & Seitan Bowl


by: Glo

This was a very flavorful bowl of food. It is not a saucy dish, which is the type of bowls I normally like, but it had wonderful flavor. You could add a splash of olive oil when you serve it or even add some vegetable broth to the dish before serving. We enjoyed it with a small side salad.


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serves: 4-6

1 package 8-ounce baby bellas, sliced

1 package Tofurky chick'n strips (not pictured)

1 box penne or rotini pasta, cooked according to package directions

3 cloves garlic peeled and minced

1 shallot, sliced thinly

1/4 cup sun-dried tomatoes, sliced (not in oil)

1 tablespoon capers

salt and pepper, to taste

a couple springs fresh oregano

fresh parsley

olive oil, for cooking

Nutrition Facts
Italian Mushroom & Seitan Bowl

Servings Per Recipe: 4

Amount per Serving

Calories: 81

  • Total Fat: 1.3 g
  •     Saturated Fat: 0.2 g
  •     Trans Fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 113.2 mg
  • Total Carbs: 15.6 g
  •     Dietary Fiber: 3.3 g
  •     Sugars: 3 g
  • Protein: 3.4 g

how is this calculated?

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1.  Start your water to cook the pasta. Cook according to package directions. Set aisde. Heat olive oil in a large pan. Add shallot, cook for 1 minute. Add garlic and cook for 1 more minute. Add mushrooms, sun-dried tomatoes, seitan, capers, salt and pepper. Cook about 6-8 minutes until mushrooms are done. Add parsley and oregano to taste. Serve over pasta. Enjoy!

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