Pasta with Seitan Chorizo and sunflower seed milk

Ciao a tutti!

Today we wanted to make a different version of a sauce that we previously make with only mushrooms. It always comes out really well! We use sunflower seed milk (that we make ourselves) as a base. The sauce is very light, but tasty and when put over pasta really gives you a nice full feeling! Instead of only mushrooms, we added seitan.


  • 1 tomato (we used a roma tomato, which by the way, aren’t from Rome at all.)
  • 4 medium mushrooms
  • 1 small green onion
  • 3-4 ounces of seitan (we used cumin flavored)
  • 1 tablespoon nutritional yeast
  • 1-1.5 cups sunflower seed milk
  • 2 spoonfulls of rice flour
  • 200 grams of pasta

**If you use regular flavor seitan, you can add your own salt, pepper, cumin and soy sauce.

First start by boiling the water for the pasta. Add a bit of salt to taste. While waiting for the pasta,
we can start by cutting the onion, mushrooms and tomatoes. Start to sautee the onion it in a bit of olive oil. Then add the mushrooms, tomato and seitan.

Mix everything together a bit to make sure the seitan is broken up into small pieces. When everything is sauteed for about 5-6 minutes, you can add the sunflower seed milk and nutritional yeast. Keep on low to medium heat and continue to stir in a couple minutes. Then you can start to add the rice flour to thicken the sauce to your liking.

Drain the pasta, then put directly onto plate. Pour your sauce over the top and your ready to eat!! Buon appetito!!

*Makes 2 servings.


Mangia Veg!!


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