Vegan Mushroom Stroganoff

Ingredients

• ½ whole Yellow Onion
• 6 cloves Garlic
• 10 oz Mushrooms
• 2 tbsp Olive Oil
• 3 tbsp All-purpose Flour
• ½ cup Dry White Wine
• 2 tsp Fresh Thyme
• 2 tsp Soy Sauce
• 2 Bay Leaves
• 2 tbsp Nutritional Yeast
• ½ tsp Dijon Mustard
• 4 cups Vegan Beef Broth
• 8 oz Rotini Pasta
• ½ cup Vegan Sour Cream
• ¼ cup Fresh Parsley

Instructions

1. Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the onion and garlic and sauté for about 3 minutes, stirring often, until fragrant and translucent.
2. Add the sliced mushrooms and cook for about 3 minutes, until they begin to soften and brown.
3. Sprinkle the flour over the mushrooms and stir to combine. Cook, stirring constantly, for 2 minutes to cook out the raw flour taste.
4. Pour in the white wine and stir to combine. Cook for 1 minute, then stir in the fresh thyme, soy sauce, bay leaves, nutritional yeast, and Dijon mustard.
5. Slowly pour in the vegan beef broth, stirring constantly until smooth. Add the dry rotini and stir to combine. Bring to a simmer over medium-low heat and cook for 8 to 10 minutes, stirring occasionally, until the pasta is al dente. Remove and discard the bay leaves.
6. Remove the pot from heat and stir in the vegan sour cream until fully combined and creamy. Season with salt and pepper to taste.
7. Serve warm topped with fresh parsley.