ONE POT VEGAN MUSHROOM STROGANOFF š by by sweetsimplevegan
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Creamy, scrumptious and prepared in 30 minutes š .
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šSubstancesā£ā£
* half medium yellow onion, finelyā£ā£
* 6 garlic cloves, finely mincedā£ā£
* 10 oz. mushrooms slicedā£ā£
* Three tbsp all-purpose flourā£ā£
* half cup vegan dry white wine (we used a Sauvignon Blanc)ā£ā£
* 2 tsp contemporary thyme (stems eliminated)ā£ā£
* 2 tsp tamari (or soy sauce)ā£ā£
* 2 bay leavesā£ā£
* 2 tbsp dietary yeastā£ā£
* half tsp dijon mustardā£ā£
* Four cups vegan beef brothā£ (or vegetable broth) ā£
* eight oz. rotini pastaā£ā£
* half cup vegan bitter cream
* Salt and pepper, to styleā£ā£
* Contemporary parsley, finely chopped (for garnish)ā£ā£
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Directions ā£ā£
1. In a medium pot or pan over medium warmth, add in 2 tablespoons of vegetable broth . As soon as warmed, add within the onions and garlic, and sautĆ© for about Three minutes, stirring typically, or till aromatic and translucent. You’ll want to add extra vegetable broth or water, 2 tablespoons at a time, as wanted to stop burning.ā£ā£
2. Add the mushrooms and prepare dinner till they start to melt and browned, about Three minutes.ā£ā£
3. Sprinkle the flour over the mushroom combination and blend by. Stir always for two minutes to prepare dinner the flour by.ā£ā£
4. Add within the vegan white wine and blend by. Prepare dinner for 1 minute.ā£ā£
5. Add within the thyme, tamari, bay leaves, dietary yeast and dijon mustard. Combine till nicely mixed. Slowly being so as to add within the vegan beef broth, stirring always, till you will have a clean combination. Add within the noodles and blend by.ā£ā£