Warning do not let the color put you off. It's tasty stuff, this, and if you use mushrooms you won't even have to suffer the scornful looks and furrowed brows like I did. Rob forewarned me that he couldn't eat it. I asked him to please try it. And then he did and he said that it was delicious.
Muffaletta Stroganoff
Serves 4-6
Zucchini noodles or pasta of choice. (if you are uninitiated in zucchini noodles here's the scoop. Use a spiralizer a julienne blade or veggie peeler and cut zucchini into pasta-ish strips. Sprinkle the zucchini with salt and let sit for several minutes if you plan to use it raw. If you want it heated pour boiling water over it, cover and steep for several minutes then drain.)
2 cloves garlic (minced)
1/2 medium onion (small dice)
2 cups mushrooms or corn smut (mexican truffles) (chopped)
1 TBSP Earth Balance
3 TBSP flour
1 tsp powdered vegetable broth or bouillon
1/4 cup kalamata olives (diced)
1/4 cup green olives (diced)
2 cups non dairy unsweetened milk
1/2 TBSP lemon juice
1 tsp spicy mustard
1/2 tsp salt (heavy)
2 tbsp nutritional yeast
Sauté onions and garlic in the Earth Balance. Add mushrooms when onions are translucent. When veggies soften and brown add flour and stir until veggies are pasty. Add milk stir until the sauce begins to thicken and bubble. Add the remaining ingredients . Serve over noodles when sauce reaches the consistency you want.