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1-lb. bag egg-free pasta 1/2 cup onion, chopped 1 Tbsp. vegetable oil 1-lb. pkg. vegan burger crumbles 1 10 1/4-oz. can Franco-American mushroom gravy 2 4 1/2-oz. cans sliced mushrooms, drained 1/8 tsp. garlic powder 1/4 tsp. pepper 1/8 tsp. salt 1/2 carton Tofutti “Sour Supreme” 3/4 cup white cooking wine (optional) • Cook the pasta in boiling water until the desired tenderness is reached. • In a large skillet, brown the onion in the oil. Add the remaining ingredients, stir, and cook over medium heat for 15 minutes. • Drain the pasta, and serve the sauce over the noodles. Makes 4 servings