Vegan Beef Stroganoff

Cover the 8 oz soy curls in water and rehydrate them for 10-15 minutes. Drain and squeeze out as much water as possible.

In a skillet over medium heat, add the soy curls and cook for 5 minutes to dry them out.

Add 2 cups vegan beef broth, 1 Tbsp vegan worcestershire, 2 Tbsp mushroom seasoning, 2 Tbsp gravy master or kitchen bouquet, 2 Tbsp steak sauce, 1/2 tsp onion powder, 1/2 tsp garlic powder, 1/2 tsp smoked paprika, and salt and pepper to taste.

Cook until most of the liquid has reduced and the soy curls are a nice dark brown color. Set aside and reserve.

Melt 2 Tbsp vegan butter in the skillet, then add 1 cup diced onion or shallots. Cook for 4-5 minutes until slightly translucent and softened.

Add 8 oz sliced mushrooms and cook for 6-8 minutes until browned. Add 4 cloves garlic, minced, and cook for 1 minute.

Add 1/4 cup flour and toss to coat the mushrooms and onions. Cook for 1 minute, then add 2-3 cups vegan beef broth and stir.

Add 2-3 tsp dijon mustard, 1 Tbsp vegan worcestershire, 2 tsp nutritional yeast, and 1/2 cup vegan sour cream. Stir to combine. Taste for seasoning and simmer until the sauce thickens to your liking. Add more broth if too thick.

Toss the reserved soy curls back into the gravy and stir to combine. Don't cook them in the gravy too long as they will absorb it. Add more broth if needed.

Serve immediately over mashed potatoes or pasta. You can also stir the pasta straight into the stroganoff.