Kale Stroganoff

I haven't had Stroganoff since my Mom made it for me out of a box. That's the funny thing about "like mom used to make" mom used to make crap. But those packets full of sodium, sugar and beef flavored powder hit that synapsis and stayed in a very special part of our minds. This is far from mom's but I'm okay with that.

Serves 4
20 minutes

8 oz Quinoa Fusilli
Olive oil
1 Yellow onion, diced
3 Garlic cloves, minced
10-15 Button mushrooms, finely diced
8 oz Vegan sour cream (or vegan cream cheese)
2 Tbsp Nutrition yeast
2 tsp Dijon mustard
1 tsp Ground coriander
1 tsp Thyme 
Pinch Nutmeg
1/2 Salt
Pepper to taste
Bundle Kale

1. Start boiling your pasta. When al dente, drain and set aside.
2. Heat up some olive oil in a saute pan. Add onions and saute for 3-5 minutes, add garlic for a few minutes then throw in your mushrooms. Cook for about 5 minutes.
3. Add the rest of your ingredients EXCEPT the kale. When the sour cream is heated and all is well mixed add in the kale for a few minutes.
4. Stir in the pasta and serve.

Original recipes Lux Hippie and Mouthwatering Vegan