Step 1

Over medium high heat, add the diced onions and garlic and cook until lightly browned (2-3 minutes). Add in the sliced mushrooms, thyme, salt and pepper, and cook until the mushrooms shrink and the liquid has cooked off (6-8 minutes)

Step 2

In the mean time, blend the stroganoff sauce ingredients together until smooth. Set aside.

Step 3

Reduce heat to medium. Add in 3 cups of vegetable stock and bring to a boil. Once boiling, add in the pasta and stroganoff sauce mixture.

Step 4

Stir and cook for 10-12 minutes until the noodles have cooked. If at any point the liquid has cooked off too much, add in the extra 1/2 cup of broth as needed. Add salt and pepper to taste before serving. Garnish with chives, scallions, parsley and/or vegan parmesan.