Vegan Mushroom Stroganoff

Whole Food Plant-Based has reversed my Type II diabetes. I'm retired, into fitness, yoga, and healthy eating. Love dogs and have 2 beautiful Shelties that I adore. Married 28 yrs. to a great guy.

subheading: Mushroom Stroganoff:

1 lb whole grain pasta, fettuccine or penne work well

¼ cup veggie broth or water

1 cup onion, diced

4 cloves garlic, minced

1 lb mushrooms of choice, Portobello, button, or others

1 teaspoon rosemary

1 teaspoon thyme

salt & pepper to taste

½ cup dry white wine

2 cups Tofu Sour Cream, recipe below

1 tablespoon fresh chopped parsley or flakes

subheading: Tofu Sour Cream:

1 package tofu, firm silken

2 tablespoons lemon juice

1 tablespoon vinegar (red wine or apple cider work well)

1 clove garlic, (approximately 1 tsp)

¼ teaspoon salt, or to taste

Directions at eatplant-based.com

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