Vegan Stroganoff

• 1 (12 ounce) box whole wheat rigatoni
• 1 tablespoon vegan margarine
• 1 small onion, chopped
• 1 tablespoon minced garlic
• 1 (12 ounce) package vegetarian beef crumbles (such as Boca(R))
• 1 (12 ounce) package sliced fresh mushrooms
• 6 ounces vegan sour cream
• 1 (1 ounce) package dry onion and mushroom soup mix (such as Lipton(R))
• 1 cup boiling water
• 1 cube vegetable bouillon
• 1/4 cup soy milk
• 2 tablespoons nutritional yeast
• salt and ground black pepper to taste

1. Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
2. Meanwhile, melt margarine in a large, deep skillet over medium-high heat. Add onion and garlic; reduce heat to medium and saute until onion is translucent, 3 to 5 minutes. Add vegetarian crumbles and mushrooms; saute until mushrooms are tender, about 5 minutes.
3. Mix vegan sour cream and soup mix together in a small bowl.
4. Pour boiling water over bouillon cube and mix well until dissolved. Stir into the skillet and bring to a simmer. Mix in sour cream mixture, soy milk, and nutritional yeast. Cook until heated through, 3 to 4 minutes. Season with salt and pepper. Drain rigatoni and serve with sauce.

whole wheat rigatoni, margarine, onion, garlic, vegetarian beef crumbles, mushrooms, sour cream, onion, boiling water, vegetable bouillon, soy milk, nutritional yeast, salt

Taken from www.allrecipes.com/recipe/265167/vegan-stroganoff/ (may not work)