Gluten Free Vegan Stroganoff

Ingredients:

3 packages of tofu shirataki fettuccini noodles

2 cups of mixed pre-sliced mushrooms 

1/2 onion 

1/2 cup or more of broccoli florets 

2 small bok choy

3 cloves garlic 

2 cups mushroom stock 

2 tbsp black bean flour

1tbsp Braggs liquid soy (or to taste)

1/2 tbsp whorcheshire sauce

Salt to taste

Oil for sautéing  

Cashew sour cream *optional but highly recommended* ( recipe to follow )

**use organic when possible 

Method:

Dice onions

Sauté onion & mushrooms on med/high heat. Approx 5 minutes

Finely chop garlic & slice bok choy and add the garlic and whites of bok choy to the pan and sauté for another 5 minutes ( save bok choy greens for later )

Add mushroom stock, whorcheshire sauce, braggs, black bean flour and salt to taste

Cook till the mix thickens a bit. If you desire a thicker sauce add more flour at this point

**tip** Make sure to mix flour in well so it doesn't clump. You can also mix the flour into a little cool water or mushroom stock before adding to the pan

Chop broccoli and add it as well as the bok choy greens and the noodles to the pan. Cook for about 5-7 mins and serve

If adding the cashew sour cream, I suggest adding about a tablespoon to your own dish upon serving

Cashew sour cream recipe: 

Ingredients

1 1/2 cups soaked raw cashews

2 tbsp nutritional yeast

2 tbsp fresh squeezed lemon juice

1/4 tsp salt & pepper each

1/2 tsp garlic powder

1/2 cup cashew milk ( for raw make your own or use water instead )

**use organic when possible**

Method

Blend all the ingredients in your blender or processor ( I used my Vitamix ) and purèe 

You can adjust the taste at this time if you wish for more of for example salt or lemon juice

Store in an air tight container in the fridge for up to approx 1 week

Hope you enjoy !