Mushroom Stroganoff

Mushroom Stroganoff

Serves 4-6

16 oz Fresh mushrooms, sliced

1/2 Onion, diced

3 Cloves garlic, minced

Cracked pepper to taste

2 Tablespoons water

1 Tablespoon Vegan margarine

3 Tablespoons flour

1 teaspoon paprika

3 Cups low-sodium vegetable broth

1 Tablespoon low-sodium soy sauce

2 Tablespoons cornstarch mixed in 2 Tablespoons cold water

2 Tablespoons Tofutti Better Than Sour Cream

12 oz pasta, cooked

Saute mushrooms, onion, garlic, and cracked pepper with 2 Tablespoons water in pan for 3-5 minutes.  Add margarine and melt.  Then, sprinkle with flour and paprika and mix well.  Add  3 cups vegetable broth and soy sauce, bring to a boil.  Stir in cornstarch and water mixture and stir constantly to desired consistency.  Remove from heat and stir in sour cream.  Combine sauce with cooked pasta and ENJOY!  I served this with a marinated kale salad.