Vegan Mushroom Stroganoff

I first tasted beef stroganoff not until I was in the States. Once I had it at my late friend, Laurie's house. She paired it with a special angel cake. Laurie was a close friend together with Kathy when we worked at the now closed Marion Labs in Kansas City. Those were good old days, stressful due to the demands of our job but made fun by friends like them.

This is my vegan version that skips the cream or sour cream and used instead almond milk thickened with cornstarch. The garlic flakes and nutritional yeast enrich the dish.  It works.

Vegan Mushroom Stroganoff

• 1-8 oz package mushrooms, sliced 
• 1/2 cup vegetable broth
• 1 tbsp dry minced garlic
• 1 tbsp dry onion flakes
• 2 tsp soy sauce
• 1 cup almond milk
• 1/2 cup more vegetable broth
• 1 tbsp nutritional yeast
• 1/2 tsp brown mustard
• 1 tbsp cornstarch in 1 tbsp water
• Salt and pepper to taste

Add the 1/2 cup broth, the mushroom, garlic, and soy sauce in a skillet and allow the broth to boil to almost dryness. Stir till the mushroom browns. Add the milk, additional 1/2 cup  of broth, nutritional yeast and mustard. Allow the mixture to boil then add the cornstarch slurry. Season with salt and pepper. Serve over noodles or as a sauce for meatballs.