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Eben McGarr’s Vegan Mushroom Stroganoff

Serves 4 well

INGREDIENTS

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

DIRECTIONS

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.