Ingredients:
1/2 medium yellow onion, finely
6 garlic cloves, finely minced
10 oz. mushrooms sliced
3 tbsp flour
1/2 cup vegan dry white wine (we used a Sauvignon Blanc)
2 tsp fresh thyme (stems removed)
2 tsp tamari (or soy sauce)
2 bay leaves
2 tbsp nutritional yeast
1/2 tsp dijon mustard
4 cups vegetable broth
8 oz. rotini pasta
1/2 cup vegan sour cream
Salt and pepper, to taste
Fresh parsley, finely chopped (for garnish)
Instructions:
In a medium pot or pan over medium heat, add in 2 tablespoons of vegetable broth . Once warmed, add in the onions and garlic, and sauté for about 3 minutes, stirring often, or until fragrant and translucent.
Be sure to add more vegetable broth or water, 2 tablespoons at a time, as needed to prevent burning.
Add the mushrooms and cook until they begin to soften and browned, about 3 minutes.
Sprinkle the flour over the mushroom mixture and mix through. Stir constantly for 2 minutes to cook the flour through.
Add in the vegan Chicken Broth and mix through. Cook for 1 minute.
Add in the thyme, tamari, bay leaves, nutritional yeast and dijon mustard. Mix until well combined. Slowly being to add in the vegan beef broth, stirring constantly, until you have a smooth mixture. Add in the noodles and mix through.