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Ingredients
  • ½ medium yellow onion, finely
  • 6 garlic cloves, finely minced
  • 10 ounces mushrooms, sliced
  • 3 tablespoons all-purpose flour
  • ½ cup vegan dry white wine (we used a Sauvignon Blanc)
  • 2 teaspoons fresh thyme (stems removed)
  • 2 teaspoons tamari (or soy sauce)
  • 2 bay leaves
  • 2 tablespoons nutritional yeast
  • ½ teaspoon Dijon mustard
  • 4 cups vegan beef broth (we used this brand)
  • 8 ounces rotini pasta
  • ½ cup vegan sour cream
  • Salt and pepper, to taste
  • Fresh parsley, finely chopped (for garnish)
Note: Ingredients may have been altered from the original.
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