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Eben McGarr’s Vegan Mushroom Stroganoff
Serves 4 well
1 lb pasta – cooked & drained
1 1/2 pound mushrooms – sliced
1 large onion – sliced
1 stick vegan butter
1 cup veggie stock
3 TBS liquid aminos (or tamari or soy sauce)
4 TBS vegan mayo
1/3 cup flour
S&P to taste
chopped parsley as garnish
Cook the pasta.
Melt the butter in a very large pan. Saute the onions until soft. Add mushrooms and cook them down. Once soft, whisk in the stock & flour. Once combined – add the liquid aminos & the mayo. Heat through. Season with S&P & toss with the pasta. Garnish with the parsley & serve.