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.
Vegan Butter (3 Tbsp)
in a very large, rimmed frying pan. Add the
Garlic (3 cloves)
. Sauté until fragrant and the onions become soft.
Mushrooms (6 3/4 cups)
to the pan with the onions, and sauté until browned, about 10-15 minutes.
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)
Garlic Powder (1/2 tsp)
Vegetable Broth Paste (1/2 tsp)
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.
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.