Directions
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Step 1
Bring a very large pot of salted water to a boil. Cook the
Pasta (1.5 lb)
until al dente, then drain and set aside until ready to use.
Step 2
Heat
Vegan Butter (3 Tbsp)
in a very large, rimmed frying pan. Add the
Onions (2)
and
Garlic (3 cloves)
. Sauté until fragrant and the onions become soft.
Step 3
Add the
Mushrooms (1.5 lb)
to the pan with the onions, and sauté until browned, about 10-15 minutes.
Step 4
Now, whisk together the
Vegan Sour Cream (1 1/2 cups)
,
All-Purpose Flour (1/4 cup)
,
Vegan Worcestershire Sauce (2 Tbsp)
,
Paprika (1/2 Tbsp)
, the
Garlic Powder (1/2 tsp)
,
Vegetable Broth Paste (1/2 tsp)
, and
Ground Black Pepper (1/4 tsp)
, in a medium mixing bowl. Add to the mushrooms, and stir well to combine. Cook on low until thoroughly heated.
Step 5
You can serve this stroganoff two ways. Either add in the pasta and
Fresh Parsley (1/2 cup)
to the mushrooms and toss to coat, or serve the mushroom mixture over the pasta and sprinkle parsley on top.
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