Creamy Vegan Mushroom Stroganoff

0 Start by heating a large pot or dutch oven over medium high heat. Melt butter and add in the shallot and garlic. Sauté for 2-3 minutes until fragrant and the shallot is translucent.
1 Add in the mushrooms and cook for 8-10 minutes, or until golden brown and crispy. If the mushrooms are severely crowded, take half of them out and cook in 2 separate batches.
2 Deglaze by adding in the white wine and let simmer for another 1-2 minutes to allow the alcohol to cook off. 
5 Sprinkle the flour over the mushrooms, shallots, and garlic and stir constantly for 1-2 minutes until a roux is formed (it should look like a thick paste or dough) and the flour cooks down a bit. 
3 Add in the soy sauce, dijon mustard, and nutritional yeast and mix well until combined. Slowly stir in the vegetable broth and bring to a simmer. 
6 Add in the pasta and cook for 7-9 minutes, or until the pasta is al dente and you're left with a sauce (rather than a soupy consistency), stirring occasionally.
4 Remove the pot or dutch oven from the heat and stir in the vegan sour cream and vegan parmesan cheese. Season with salt & pepper to your preference and serve immediately with a sprinkle of fresh thyme, for garnish. Enjoy!!