Vegan Mushroom Stroganoff - cooking recipe

Ingredients

1 (12 ounce) bag Boca meatless ground burger
1 (16 ounce) container vegan sour cream
1 (16 ounce) can vegetable broth
2 (4 ounce) cans mixed mushrooms (or 1 cup fresh, chopped)
1 lb campanelle pasta, uncooked
1 -2 cup water
2 teaspoons garlic powder
1/2 teaspoon cumin
1 dash paprika
salt & freshly ground black pepper

Preparation

In a large pot, bring the can of vegetable broth to a boil. Turn down the heat to let it simmer and add the sour cream. Stir well to combine.
Add the crumbles or seitan, mushrooms, seasonings and uncooked noodles. Stir well and add the water until it just covers the noodles.
Cover and let simmer for 20-30 minutes, stirring occasionally, until the noodles have absorbed all the liquids and are fully cooked. Season with salt and pepper.