Vegan Stroganoff with Mushrooms & Beefless Tips

[CrispyQ]

Wow! This was great! I used the recipe below, with some modifications that I noted, & I added Gardein Beefless Tips on top & it was fantastic!

http://gardein.com/products/beefless-tips/

http://www.onegreenplanet.org/vegan-recipe/vegan-mushroom-stroganoff/

VEGAN MUSHROOM STROGANOFF - directions for cooking at above link
SERVES 4 - 6
INGREDIENTS
8 oz. uncooked ribbon noodles (230g)
1 tablespoon olive oil (15ml)
1 yellow onion, chopped (140g)
3 tablespoons whole wheat flour, divided (20g)
2 cups beefless beef broth or veggie broth (0.5 liters) 1 tablespoon soy sauce (15ml)
1 teaspoon lemon juice (5ml) 1 teaspoon tomato paste (6g)
1 1/2 pounds mushrooms (half Portobello and half button mushrooms), cut into large 2-inch chunks (740g)
1/2 teaspoon dried thyme 1/2 teaspoon dried sage 1/2 teaspoon salt (3g)
1 tablespoon white wine vinegar (15ml) 1/4 cup vegan sour cream – optional (55g) 10 turns of fresh ground, black pepper 1/4 cup flat-leaf parsley, minced (6g)

Modifications that I made: I didn't add lemon juice or white wine vinegar. I decreased the amount of mushrooms to 8 ounces, since I had the beefless tips. I also added one tablespoon of A-1 Sauce, which I think gives a Worcestershire type flavor, without the anchovies.

I cooked the noodles & set aside. I cooked the sauce & while it simmered, I sautéed the beefless tips in another pan with a little olive oil, onion & mushroom. I put the noodles in a bowl, ladled sauce on top & added the tips.

But really, this sauce is so good, it would stand fine with just mushrooms & no tips.