1 bag of soy curls (such as Butler Food Soy Curls)
2-3 tbsp of Better than Bouillon no beef base
1 container of mushroom stock
Portobello mushroom caps, diced
Baby bella mushrooms, diced
1 yellow onion, sliced
1-2 tsp of garlic paste
Sliced green onions
1 (8oz tub) of sour cream
1 tbsp of Worcestershire sauce (Annie's organic recommended)
2-3 sprigs of thyme, leaves removed
1 tsp. Blackstone Essential Blend seasoning
Pepper, to taste
Cooking oil
Directions
In a large bowl, whisk together the Better than Bouillon no beef base and mushroom stock until well combined. Add the soy curls to the mixture and let them soak for 10 minutes. After 10 minutes, remove the soy curls from the bowl and squeeze out any excess stock, but remember to reserve all the stock for the sauce.
Heat a Blackstone griddle or a large skillet to medium heat. Add some oil and sauté the onions, mushrooms, and garlic until the onions turn translucent.
Add more oil to the griddle and sauté the soy curls until they turn slightly brown. Season the soy curls, onions, and mushrooms with Blackstone Essential Blend seasoning and mix everything together, including the thyme leaves.
Add the cooked noodles, reserved stock, Worcestershire sauce, and 2/3 of the sour cream to the mixture on the griddle. Stir everything together until all the ingredients are well incorporated.
Transfer the stroganoff to a large bowl and garnish it with sliced green onions, thyme, a dollop of sour cream, and a sprinkle of pepper.
