Vegan Mushroom Stroganoff

veganhuggs.com

Sheila Harris

2 tbsp (30 ml) olive oil

½ yellow onion , diced

2 garlic cloves , finely chopped

1 lb (454 g) baby portobello mushrooms , sliced

1½ cups (355 ml) vegetable broth

2 tsp (10 ml) soy sauce or tamari

1 tsp dried thyme

½ cup (60 g) vegan sour cream (store-bought or homemade)*See note

2 tbsp (16 g) whole wheat flour

1 lb (454 g) farfalle pasta, cooked

Salt and black pepper , to taste

Fresh parsley , chopped

Directions at veganhuggs.com

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