1/2 sweet yellow onions
12-14 oz mushrooms (your favorite kind!0
1/4 C parsley
1 tsp thyme
2 tbsp olive oil
2 tbsp butter (sub vegan butter)
1 pound of plant-based ground beef
1/4 C dry white wine
2 tbsp Worcestershire sauce
1 tbsp dijon mustard
3 tbsp flour
4 cups of vegan beef stock
8 oz egg noodles, I used whole wheat egg noodles for extra fiber
1/2 C vegan sour cream
1 tbsp lemon juice
Salt and pepper to taste
Place a dutch oven or similar pot over medium high heat. Once hot, 2 tbsp of olive oil and 2 tbsp of butter. Once the butter has melted, add diced onion and mushrooms. Cook until the onions are translucent, the mushroom water has completely evaporated, and the mushrooms and onions start to slightly brown.
Add 1 pound of plant-based ground beef and cook. Once cooked through, add thyme and white wine. Cook for 2 minutes.
Once the wine has cooked down slightly, add Worcestershire sauce and dijon mustard. Cook for 2 more minutes. Add flour and cook for 1 minute, stirring continuously. Add vegan beef stock and mix well.
Once the stock begins to boil, add egg noodles, stir, and cover. Cook for 8-10 minutes on low heat.
Once the lid comes off, add parsley, vegan sour cream, 1 tbsp of lemon juice, salt and pepper to taste, and mix well.
Serve with extra parsley and a dollop of vegan sour cream. Bottoms up!