Vegan Stroganoff

Ingredients

2 pounds mushrooms 

1/2 teaspoon salt

1/2 teaspoon ground black pepper

4 ounces vegan butter

4 green onions, sliced (white parts only)

4 tablespoons all-purpose flour

Vegetable broth and/or vegan beef bouillon 

1 teaspoon prepared mustard

1/3 cup vegan sour cream

1/3 cup white wine

salt to taste

ground black pepper to taste

Directions

In a large skillet over medium heat, melt 4 ounces butter and sauté the mushrooms, then push them off to one side. 

 

Add the onions and cook slowly for 3 to 5 minutes, then push to the side with the mushrooms.

Stir the flour into the juices on the empty side of the pan. 

 

Pour in broth and bring to a boil, stirring constantly. Lower the heat and stir in mustard. Cover and simmer.

 

Five minutes before serving, stir in the sour cream and white wine. Heat briefly then salt and pepper to taste.

 

Serve over cooked noodles.