This is a very tasty healthy dish. It made a lot and hubby said its even better the second day. He gobbled it up. So making the sauce part a day ahead might be a good idea. I opted to serve mine over saffron rice, but pasta is also a delicious choice.
Dissolve the arrowroot starch in 2 cups of water and set aside.
Heat the olive oil in a large skillet over med. high heat. Add the shallots and onion, saute 5 minutes.
Add the garlic, mushrooms and thyme and saute another 15 minutes.
In a cast iron skillet heat 1 teaspoon of the olive oil and saute the seitan over medium heat until it is brown and crispy. This should take about 25 minutes. I had to do mine in two batches.
Note: If you use store bought seitan it should take about 10 minutes to do this. I used store bought and did the seitan on each side for about 3-5 minutes.
Back to the large skillet: Add the salt, wine and paprika. Turn the heat up high and reduce the liquid for about 10 minutes.
Lower the heat to med-high and add the water/arrowroot mixture, stir well until it thickens about 5 minutes. Add the nutritional yeast and stir until the yeast dissolves. Add the milk, mustard and bring the heat down to low. DO NOT BOIL, it will make the soy milk and mustard taste bitter. Add the cooked seitan and peas and let sit for about 10 more minutes.
You can either divide the rice/noodles up into separate bowls or do like I did and put it on a huge casserole dish and top with the Seitan. Tofu Sour cream tastes great with this also.