Vegan Stroganoff

From ThisBlueWiki

Adapted from http://allrecipes.com/Recipe/Portobello-Mushroom-Stroganoff/Detail.aspx

• 3 Tbsp vegetable oil
• 2 medium onions, chopped
• 1lb crimini mushrooms, sliced
• 1 pkg (12 oz) Yves meatless ground
• 2.5 cups Imagine no-chicken broth or mushroom broth
• 1 tub (12 oz) Tofutti Sour Supreme vegan sour cream
• 1/4 cup (4 Tbsp) flour
• 3 Tbsp dijon mustard
• 1 tsp black pepper
• 1/2 tsp salt
• 1/4 cup chopped parsley
• 1lb pasta OR several small baked potatoes

1. Prepare pasta as directed, drain and set aside.
2. At the same time, heat vegetable oil in a large skillet or wok on medium high, add onion and cook until softened. Add mushrooms and cook until they are limp and browned. Set aside.
3. Add broth to the still-hot skillet and deglaze. Bring to a vigorous boil and reduce by 1/3.
4. Reduce heat to low. Add the mushrooms and onions back to the skillet. Add the Yves "ground beef."
5. Remove from heat. Stir together the sour cream, mustard, flour, pepper and salt and then blend into the mixture.
6. Return to burner and gently heat over low heat just until the sauce thickens. Stir in parsley and season to taste with salt and more pepper.
7. Serve immediately over pasta or hot split baked potatoes.