Measurements

• 1 tbsp vegan butter
• 8 oz gluten
• 2 tbsp gluten
• 3 cloves garlic
• 16 oz mushrooms
• 1 tsp paprika
• 2 tbsp fresh parsley
• 1/2 tsp black pepper
• 1/2 tsp salt
• 1 cup vegan sour cream
• 2 cups vegetable broth
• 1 yellow onion

Preparation Method

• Cook the gluten-free egg noodles according to package instructions.
• Drain and set aside.
• In a large pan, melt the vegan butter over medium heat.
• Add the diced yellow onion and minced garlic to the pan.
• Sauté until the onion is translucent.
• Add the sliced mushrooms to the pan and cook until they release their moisture and become tender.
• Sprinkle the gluten-free flour over the mushrooms and stir well to combine.
• Gradually add the vegetable broth, stirring constantly to avoid lumps.
• Add the paprika, black pepper, and salt.
• Stir to combine.
• Reduce the heat to low and stir in the vegan sour cream.
• Cook until the sauce is thickened and creamy.
• Add the cooked gluten-free egg noodles to the pan and toss to coat them in the sauce.
• Garnish with fresh parsley before serving.

* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.