Step 1

Cook your noodles while you prepare the mushroom sauce, then strain and set aside. Try to time it so you're straining your noodles about the same time the mushroom sauce is done.

Step 2

Heat a large skillet on medium heat and add vegan butter. Let the pan heat up for one minute. Add the chopped onions and sauté for one minute.

Step 3

Add the sliced mushrooms and the minced garlic and sauté until mushrooms are cooked down and slightly caramelized and brown - about 6-8 minutes. Season with a pinch of salt. After the mushrooms have cooked down deglaze the pan by adding the dry white wine. Cook for 5 minutes.

Step 4

Add flour to vegetable broth. Stir until flour dissolves. Once flour dissolves, add the broth and flour mixture to pan along with thyme, Italian seasoning, nutritional yeast, soy sauce and Worcestershire sauce. Stir constantly until sauce thickens

Step 5

Once sauce is thick, add vegan sour cream and mix it in well. Sprinkle in nutmeg and stir in the dijon mustard. Taste and add salt and pepper to taste.

Step 6

Top with some vegan parmesan cheese and fresh parsley. Serve over cooked noodles or mashed potatoes.