Chedy's Vegan Stroganoff

Ingredients

• 2 tablespoons vegetable oil
• 2 lbs portabella mushrooms, cut into 1/2-inch strips
• 1 tablespoon vegetable butter
• 2 cups coarsely grated onions
• 1 cup sliced mushroom
• 3 tablespoons all-purpose flour
• 2 (13 3/4 ounce) cans vegetable broth
• 1 tablespoon Dijon mustard
• 2 tablespoons cognac
• 2 teaspoons paprika
• 2 tablespoons vegan sour cream
• salt
• freshly ground black pepper
• cooked noodles or cooked rice (for serving)

Directions

1. 1

   In a large, heavy sauté pan over medium-high heat, heat the oil.

2. 2

   Add the portabello mushrooms and sauté, stirring frequently, 4-6 minutes until just cooked.

3. 3

   Remove the mushrooms and drain on paper towels.

4. 4

   Melt the veggie butter in the same sauté pan.

5. 5

   Add the onions and mushrooms and cook, stirring frequently, until the onions are translucent, about 5 minutes.

6. 6

   Sprinkle the flour over the onion-mushroom mixture.

7. 7

   Stir well and cook for 3 minutes.

8. 8

   Stir in the vegeatble broth, and bring the mixture to a boil.

9. 9

   Stir in the mustard, Sour Cream, Cognac, and paprika.

10. 10

    Return the portabello mushrooms to the pan.

11. 11

    Mix and serve.