Ingredients:
1 Tbsp Olive Oil
4 cloves garlic minced
1 large white onion diced
1 lb mushrooms of your choosing chopped
1 Tbsp fresh thyme minced
1/2 tsp fresh rosemary minced
3 Tbsp flour combined with 3 Tbsp water (form a slurry)
3.5 cups vegetable broth or vegan not-beef broth
1 Tbsp vegan Worcestershire sauce
1 Tbsp balsamic vinegar
2 Tbsp tomato paste
1 cup vegan sour cream (I used cultured cashew cream)
12 ounces dry weight egg-less noodles cooked according to package instructions
Salt and Pepper to taste
Possible Garnishes:
vegan feta crumbled (about 1/3 cup)
fresh parsley
fresh chives
Instructions:
Heat a very large skillet over medium high heat and add olive oil, garlic and onion. Cook until translucent. Add mushrooms, thyme and rosemary and cook until mushrooms are tender. Add in flour slurry, broth, Worcestershire, balsamic and tomato paste. Cook until thickened about 5 minutes and then stir in sour cream. Add salt and pepper to taste.
Serve over hot cooked noodles. I garnished with vegan feta cheese, fresh parsley and chives.
Enjoy!!!
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