Vegan Mushroom Stroganoff with Chickpea Pasta
Ingredients
- 1 package of Ancient Harvest Elbow Pasta
- 2 tablespoons olive oil
- 1/2 yellow onion
- 2 garlic cloves
- 1 pound mushrooms
- 1 cup vegetable broth
- 2 teaspoons soy sauce
- 1 teaspoon thyme
- 1/2 cup vegan sour cream
- 2 tablespoons whole wheat flour
- Salt and pepper
- Parsley
Preparation
Cook the pasta according to package instructions. Do not overcook.
Chop the onion and mince the garlic. Add olive oil, garlic, and onion to a pan and cook over medium heat for about 5 minutes.
Add the chopped mushrooms and cook for another 5-10 minutes.
Make the vegan sour cream by mixing the solid part of 1 can of coconut milk with 3 teaspoons lemon juice.
Add soy sauce, thyme, vegan sour cream, and flour to the pan. Cook for about 15 minutes.
Add the sauce to the pasta. Season with salt and pepper to taste and top with parsley.
