Step 1

Cook eggless noodles or pasta according to package directions and drain off the cooking water.

Step 2

Sauté onions, garlic, and mushroom slices in vegan butter (or oil) and 1 tbsp of soy sauce over low heat for about 7 minutes until the onions become translucent and the mushrooms are tender.

Step 3

Add 2 cups of vegan "beef" crumbles (you can add them frozen) (or homemade vegan ground beef) and cook for about 5 more minutes.

Step 4

Stir in 1 1/2 cups of vegan sour cream (1 container) then stir in the vegan broth until you have a creamy soup-like texture.

Step 5

Simmer until bubbly stirring the sauce frequently.

Step 6

Mix in the cooked noodles and salt and black pepper to taste, then sprinkle with fresh parsley. Serve immediately. It's best when hot.