Measurements

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

Preparation Method

• Cook the gluten-free egg noodles according to package instructions.
• Drain and set aside.
• In a large skillet, heat the vegetable oil over medium heat.
• Add the chopped yellow onion and minced garlic, and sauté until the onion is translucent.
• Add the sliced mushrooms to the skillet and cook until they release their moisture and begin to brown.
• Stir in the gluten-free flour and cook for 1-2 minutes to remove the raw flour taste.
• Gradually add the vegetable broth, stirring constantly to avoid lumps.
• Bring the mixture to a simmer.
• Add the vegan sour cream, gluten-free soy sauce, and gluten-free Worcestershire sauce.
• Stir until well combined.
• Season with salt and black pepper to taste.
• Add the cooked gluten-free egg noodles to the skillet and toss to coat them in the sauce.
• Serve hot and enjoy your vegetarian stroganoff.

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