Stroganoff

1) Fill a large stock pot of water and put on to boil. Thinly slice  the onion and cut the slices into quarters. Thinly slice the mushrooms.  Melt nondairy butter in deep sauce pan and sauté onions until translucent. Add vegan beef and sauté until warmed then add the mushrooms and garlic. Once mushrooms have softened and released their moisture, and the vegan beef has cooked through add the dried parsley and the cooking wine. Turn the heat to high.

2) Salt the water for the noodles and add noodles to the water.  Stir as cooking wine reduces by two thirds then add tomato paste, soy sauce, and vegan Worcestershire sauce.  Stir until the consistency of the liquids thickens and most of the cooking wine has evaporated.  Add all but 1/4 cup of the veggie broth and stir. Reduce heat to medium high.

3) Mix flour into reserved broth until it forms a paste; set aside. To pan, add vegan sour cream and nondairy milk and allow to simmer 1 to 2 minutes, stirring frequently. Add flour and broth mixture and simmer 1 to 2 minutes or until thickened. Turn off heat on stroganoff, drain the noodles and serve!

Variations:
Use full sized portabella caps in place of the vegan beef tips
Sprinkle with a bit of nutritional yeast
Use 1/3 cup nutritional yeast, and 1 1/3 cup nondairy milk if you do not have vegan sour cream