Vegan Jackfruit Mushroom Stroganoff 

Method

1. In a large pan over medium heat, melt butter. Sauté the diced onions until they’re soft and translucent. Add the sliced mushrooms and garlic and let it cook for 10 minutes (or until the mushrooms are tender).
2. Add the red wine vinegar and let it cook for a few more minutes until the liquid thickens and reduces.
3. Add the jackfruit, thyme, salt, and pepper and stir to combine.
4. In a medium bowl, whisk together the vegetable broth and cornstarch. Pour it into the pan along with the Worcestershire. Stir well and then increase the heat to bring it to a low simmer. Reduce the heat to medium, cover, and let it cook for 20 minutes or until the jackfruit is tender and breaks apart.
5. Meanwhile, cook the noodles according to the package instructions.
6. Remove the lid and gently use a wooden spoon to break up the pieces of jackfruit. Stir in the sour cream and let it cook for a few more minutes until it’s warmed through.
7. Serve over hot pasta.