
Ingredients
Method
- Melt the vegan butter or olive oil in a small stockpot. Add the onion and garlic and sauté for 5-8 minutes on medium heat until the onions are translucent and fragrant.
- Add the mushrooms, seitan, wine, and bouillon. Cook the mushrooms for about 15 minutes, or until tender.
- Add the flour, mustard, and Bragg Liquid Aminos, if using. Add the water if it looks like it needs a little liquid. Stir in the sour cream, tarragon, salt, and pepper and heat through.
- Serve over pasta, mashed potatoes, roasted potato wedges, or rice!
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