8 oz. pasta (I used spaghetti)
extra virgin olive oil
4 cloves garlic, minced
8 oz. package sliced mushrooms
1 small zucchini, cut lengthwise and sliced into 1/4" half rounds
1 yellow squash, cut same way as zucchini
juice of 2 lemons (~ 1/4 cup)
1/4 cup white wine
1/4 cup vegetable broth
~ 8 oz. seitan chunks
1/4 cup fresh parsley, chopped, or use dry equivalent
1 tablespoon fresh oregano, chopped, or use dry equivalent
Boil salted water, with about 1 teaspoon of extra virgin olive oil added (to keep pasta from sticking together). Add pasta and cook until al dente.
While the pasta is cooking, heat some olive oil in a large saute pan. Add garlic and saute for about 30 seconds. Add mushrooms. When the mushrooms begin to sweat, add the zucchini, yellow squash and cook for a few minutes. Add the vegetable broth, white wine and lemon juice, oregano and seitan. Cook until vegetables are tender. Remove from heat and stir in fresh parsley and season with salt and pepper. Toss with pasta and enjoy!