A delightful vegan twist on the classic stroganoff, featuring a creamy mushroom sauce served over pasta.
Cook the ribbon pasta in a large pot of boiling salted water until al dente, then drain.
Stir the pasta occasionally to prevent sticking.
In a skillet, melt the vegan butter over medium heat and sauté the onions until translucent.
Use a non-stick skillet for even cooking.
Add the mixed mushrooms to the skillet and cook until they release their moisture and begin to brown.
Cook over medium-high heat to achieve a nice sear.
Stir in the minced garlic and cook for an additional minute.
Avoid burning the garlic by stirring constantly.
In a small bowl, whisk the flour into the vegetable broth until smooth, then pour into the skillet.
Whisk thoroughly to prevent lumps.
Add the soy sauce, salt, and pepper to the skillet, stirring to combine.
Taste and adjust seasoning as needed.
Simmer the sauce until it thickens, stirring occasionally.
Lower the heat to prevent burning.
Stir in the vegan sour cream and heat gently without boiling.
Boiling may cause the cream to separate.
Serve the mushroom stroganoff over the cooked pasta and enjoy.
Garnish with fresh parsley for a pop of color.
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