Happy Sundays

Vegan Mushroom Stroganoff 😋
8 ounces whole-wheat pasta, such as fusilli
3 tablespoons extra-virgin olive oil
⅔ cup chopped onion
3 cloves garlic, minced
1 pound mushrooms, sliced
2 tablespoons all-purpose flour
½ cup dry white wine
1 ½ cups low-sodium vegetable broth
1 tablespoon Dijon mustard
½ cup vegan sour cream
¼ teaspoon salt
¼ teaspoon ground pepper
1 tablespoon chopped fresh parsley, for garnish
DirectionsInstructions Checklist
Step 1
Cook pasta according to package directions.

Step 2
Meanwhile, heat oil in a large skillet over medium-high heat. Add onion and cook until fragrant and starting to soften, about 2 minutes. Add garlic and mushrooms and continue cooking, stirring frequently, until the mushrooms release their liquid, 5 to 7 minutes.

Step 3
Stir in flour and cook, stirring, until it is well absorbed, about one minute. Add wine, broth and mustard; stir and scrape up any browned bits. Reduce heat to medium and continue to cook, gently stirring, until the sauce thickens, 3 to 5 minutes. Remove from heat. Stir in sour cream, salt and pepper.

Step 4
Drain the pasta and add to the sauce, tossing it all together. Sprinkle with parsley, if desired.

Vegan Mushroom Stroganoff The rich mushroom sauce in this vegan version of classic beef stroganoff gets thick and creamy thanks to vegan sour cream.