No Whey, José!

This is a creamy mushroom stroganoff that is plate-licking good.

1 lb wide noodle pasta (we’ve been able to find an egg-less egg noodle, or use fettuccine), cooked to package directions

1/2- 1 lb mushrooms, sliced (we like baby bella mushrooms)

2 tablespoons margarine

1 large onion, minced

2 teaspoons dry mustard

1 teaspoon salt

1/4 teaspoon pepper

1/2 cup vegetable broth

1 tablespoon flour

1 cup sour cream (we use Toffuti’s Better Than Sour Cream)

In a skillet, saute onion, mushrooms, mustard, salt, and pepper in margarine. Cook over medium heat, stirring occasionally, until veggies are tender, about 5 minutes. In a small bowl, mix the vegetable broth and flour until well blended. Gradually stir broth into skillet mixture and cook, stirring constantly, until well blended. Stir in sour cream into mixture until smooth. Cook for an additional minute or so to reheat, do not boil. Serve hot over noodles. Serves 4.

Variations:

• Reduce the amount of mushrooms and add some sliced seitan for a “beef” style stroganoff.