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Mushroom Stroganoff

Mushroom Stroganoff

Ingredients

8 oz of noodles (if an eggless egg noodle is available it is ideal) 8 oz mushrooms 1 onion 1 or 2 cloves garlic 1 to 2 tablespoon vegetable bullion (preferably onion flavor) 2 to 3 tablespoon flour (unbleached white flour is ideal) 1 teaspoon Kitchen Bouqet (this is sold at most grocery stores) 2 tablespoon tamari or soy sauce 1 teaspoon vegan Worcestershire sauce (warning this must be bought at a health food store becuase it is regularly made with anchovy paste) 1/4 cup of blended tofu to yogurt consistency (optional)

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Preparation
 

Cook noodles according to package directions. In a medium saucepan saute onion with a
little oil until almost transparent add sliced mushrooms and cook until soft add garlic
for 20 seconds add 2 cups of water to pot. Add bullion to mixture and bring to a boil
over medium heat. While mixture is heating up, place flour in a measuring cup or bowl
with 1/4 cup of water and whisk to dissolve flour.
Stir flour into gravy and whisk to prevent lumps. Add tamari , Worcestershire, and
kitchen bouqet. If using, stir in tofu. Pour over noodles. Enjoy

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