Step 1

In a large pot or large saucepan over medium heat, warm 2 tablespoons of oil. Once warmed, add the onions and garlic and sauté for about 3 minutes, stirring often, until fragrant and translucent.

Step 2

Add the mushrooms to the pot and cook until they begin to soften and brown, about 3 minutes.

Step 3

Sprinkle the flour over the mushrooms and mix to combine. Stir constantly for 2 minutes to cook the flour through.

Step 4

Pour in the white wine and mix to combine. Allow to cook for 1 minute, then stir in the spices, nutritional yeast, and Dijon mustard. Then, slowly begin to add the vegan beef broth, stirring constantly until smooth and creamy. Finally, stir in the pasta noodles until well combined.

Step 5

Allow the mushroom stroganoff to simmer and cook over medium-low heat for 8-10 minutes, or until the pasta is al dente. Be sure to stir a few times to ensure the noodles do not stick to the bottom.

Step 6

Remove the vegan mushroom stroganoff and stir in the vegan sour cream until combined and creamy. Season with additional salt and black pepper to taste.

Step 7

Serve while warm with a sprinkle of fresh parsley, or as desired. Enjoy!