30 minute creamy Vegan MUSHROOM STROGANOFF😍😍😍

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30 minute creamy Vegan MUSHROOM STROGANOFF😍😍😍
by itsallgoodvegan ❤️

Ingredients
1 Tbsp filtered water, substitute for olive oil
8 ounces of cremini mushrooms, chopped
1 large onion, chopped
4 cloves of garlic, minced
⅓ cup all-purpose flour, substitute for gluten-free flour
⅓ cup butter, packed. I recommend using dairy-free butter.
3 Tbsp nutritional yeast
1 Tbsp worcestershire sauce, gluten-free sauce.
1 ½ cup vegetable broth + 2 Tbsp
1/3 cup dairy free sour cream
¼ tsp paprika
1/2 tsp salt
1/2 tsp pepper

Directions
Heat a large pan on medium heat. Once hot, add the water, mushrooms, onions, garlic, and salt. Saute for 4-5 minutes or until the mushrooms release their liquids.
Add the butter to the pan. Once the butter melts, mix in the flour. It should make a sticky yet clumpy texture.
Slowly pour in the 1 ½ cups of vegetable broth and mix well. Scrape the bottom of the pan making sure to get anything that might have stuck.
Add the nutritional yeast, paprika, pepper, worcestershire sauce, and stir. Bring sauce to a simmer for 5 minutes, stirring occasionally, until thickened. Take sauce immediately off the heat.
In a small bowl mix the sour cream and 2 Tbsp of vegetable broth, slightly thinning it. Pour the cream with the mushroom sauce and mix well.
Add the pasta to the mushroom stroganoff and toss. Taste the pasta and add additional seasoning (salt, pepper, or paprika) if needed. Garnish with fresh parsley, green onion or crushed red pepper and eat immedaily.
Leftovers can be kept in the refrigerator in an airtight container for 2 days.