Mushroom Stroganoff

Ingredients

Gravy

1/4 cup whole wheat flour (or sub your favorite GF flour)

2 Tbs nutritional yeast

1 tsp onion powder

1/2 tsp garlic powder

1/4 tsp black pepper

2 cups low sodium veg broth

2 Tbs low sodium soy sauce

1/2 tsp prepared yellow mustard

1/2 tsp kitchen bouquet (optional – adds color)

Sour Cream

16 oz EF tofu, drained

1/4 cup lemon juice

2 Tbs red wine vinegar

1 clove garlic, minced

1/4 tsp salt (or to taste)

Stroganoff

12 oz box brown rice fusilli (or your favorite pasta)

16 oz portobello mushrooms, sliced

1 Tbs low sodium soy sauce

2 tsp vegan worcestershire sauce

salt and pepper to taste

Directions

Mix all dry gravy ingredients together and pour into a small saucepan
Whisk over med-low heat until toasty
Whisk all wet gravy ingredients together and pour into pan with the dry ingredients.
Whisk until smooth and heat until thickened – set aside.
Drain tofu and add to blender along with all remaining sour cream ingredients
Blend until smooth – set aside
Prepare pasta according to package instructions – drain
Clean and slice mushrooms and add to a large frying pan
Add soy sauce and Worcestershire and stir over med heat until mushrooms have reduced in size and the liquid has evaporated.
Stir gravy into pan with mushrooms and mix well.
Add 1/2 cup (or to taste) sour cream to gravy and stir to mix well
Season to taste.
Pour over drained pasta and enjoy

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