Vegan Portobello Mushroom Stroganoff

Serve this vegan stroganoff over your favorite noodles or pasta, potatoes, rice or other grain.

1 cup sweet onion diced

5 cups portobello mushrooms cut into bite sized pieces

2 cups ground beef substitute (like Yves)

4 cups vegetable broth

1 cup non-dairy milk 

5 tablespoons cornstarch (or thickening agent of your choice)

1/2 cup non-dairy sour cream

Coat a 12 inch skillet with spray oil. 

Saute the onion and mushrooms over med-high heat until they begin to brown.

Add the broth and ground 'beef' and bring to a boil, then turn down to low heat and simmer for about 10 minutes.

Combine the milk and cornstarch until there are no lumps.  

Whisk into the broth/veggie mixture.  Bring to a boil and cook for 1-2 minutes.

Turn off the heat and stir in the cornstarch.

We had this with non-egg noodles and roasted vegetables.

enjoy!

Makes 8 cups.  123.87 calories per cup.