Stroganoff Sauce

There are some things that we give up when we adopt a plant based diet. Thankfully, rich, creamy, stroganoff sauce is not one of them! This delicious recipe is a spin off of a favorite from where I worked at Mission College. I think you and your friends will love it!

4 cups water
1 cup sliced mushrooms
1/2 diced onion
1/2 teaspoon cumin
1 teaspoon garlic powder
2 tablespoons dried parsley
2 teaspoons onion powder
4 tablespoons nutritional yeast
2 tablespoons Braggs Amino Acids
1 teaspoon salt
12 ounces Tofutti Sour Cream
1/4 cup cornstarch mixed with 1 cup cold water

Bring 4 cups of water to a boil and add mushrooms and onion. Then add the rest of the spices. (I wait to add the rest of the spices, until the mushrooms and onions are soft before adding the spices, but you could probably do it at the same time.) When the mushrooms and onions are well cooked, whisk in the sour cream. Finally, add the cornstarch/water mixture to thicken the sauce. Serve over pasta, rice, or baked potatoes.

Note: You can also top it off with diced Morningstar Griller Burgers, (which do contain egg and milk ingredients), or another meat replacement of your choice.