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