Ingredients
2
tbsp
Vegan butter
6-12
oz
Cremini mushrooms
(Finely minced)
1
small
Sweet onion
(diced)
to taste
Kosher salt and black pepper
1
lb
Beyond or Impossible
2
cloves
Garlic
(minced)
½
tsp
Dried thyme
3
tbsp
All-purpose flour
¼
cup
Dry white wine
4
cups
Veggie or Vegan Beef Broth
2
tbsp
Worcestershire sauce
1
tbsp
Dijon mustard
8-12
oz
Mafalda or other noodle
½
cup
Vegan Sour cream
2
tbsp
Fresh parsley
(optional, chopped)
Directions
1
Get the hamburger cooking in a pan or in the oven. Make sure to break it into crumbles as it cooks.
2
Get a pot of water going for the noodles and cook them separately.
3
While that is going, Melt butter in a large skillet over medium heat. Add mushrooms and onion; cook, stirring occasionally, until mushrooms are tender and browned, about 3-5 minutes. Season with salt and pepper to taste.
4
Stir in garlic and thyme; cook until fragrant, about 1 minute.
5
Whisk in flour until lightly browned, about 1 minute.
6
Stir in wine, scraping any browned bits from the bottom of the skillet.
7
Add the broth, Worcestershire sauce, and Dijon mustard. Season with salt and pepper to taste. Bring to a boil; cover, reduce heat, and simmer for 10 minutes.
8
Stir in sour cream until heated through, about 1-2 minutes.
9
Add the cooked hamburger and noodles to the pot and mix it all together.
10
Serve immediately, garnished with parsley if desired.