Ingredients
Method
- Work in batches to fry the mushrooms in a neutral tasting oil. For me it's expeller pressed safflower oil. When they are done set them aside.
- After the mushrooms are cooked brown the Beyond Beef. While the "beef" is cooking keep breaking to up into smaller pieces.
- When the "beef" is brown add you onion and cook until they are soft. Remove from the pan and set aside.
- With your pot on medium heat add two Tablespoons of oil and two Tablespoons of flour. Stir to combine. Keep slowly stirring until the flour just starts to turn color.
- Add the veggie stock, keep stirring to combine and bring to a boil. Add the "beef" salt, pepper and garlic powder. When it comes back to a boil add the noodles stir and cover.
- Keep cooking until the noodles are done. Every minute or so remove the lid and give them a stir.
- When the noodles are done remove from the heat and add the mushrooms and stir. Then add in the plant based sour cream.
- Add some chopped parsley just before serving.
