Mushroom Stroganoff

This hearty mushroom stroganoff is loaded with tender mushrooms, tangy sour cream, and savory spices. It's a perfect meatless dinner option that will satisfy even the pickiest of eaters!

Instructions

1. 1

   In a large pot, heat 1 tablespoon of olive oil over medium heat. Once the oil begins to shimmer, add the onion and cook for 3-4 minutes, until semi-translucent.

2. 2

   Add the mushrooms and cook until most of the juices have evaporated.

3. 3

   With your spoon, make a space in the center of the pot. Drizzle in the remaining tablespoon of olive oil and add the garlic, thyme, pepper, and salt.

4. 4

   Cook for 2-3 minutes, until fragrant. Then, add the white wine and vegan Worcestershire sauce and stir until incorporated.

5. 5

   Add flour and stir until fully combined. Then add the vegetable broth, almond milk, and pasta, and stir until well-combined.

6. 6

   Cover and increase the heat to medium-high. Let cook for 10-15 minutes, or until the liquid is creamy and pasta is cooked.

7. 7

   Serve immediately, garnished with parsley.

8. 8

   Enjoy!

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