today on the blind, vegan. I share my plant-based sausage, stroganoff recipe with anyone who likes stroganoff. Please follow, share, review this podcast on all podcast platforms, where podcast or download it. Here are the ingredients: 2 cups of whole wheat penny, pasta, 4 cups of water, 1 teaspoon of pink Himalayan salt in a medium size sauce pan cook noodles for 7 to 10 minutes or until al dente on medium high, rinse and drain. Take one skillet with one chopped onion and two beyond sausages break them up Athen to the skillet along with the chopped onion. Add 1 teaspoon of garlic powder, 1 teaspoon of smoked paprika, 1 teaspoon of cumin, 1 teaspoon of pink Himalayan salt and 1/2 teaspoon of crushed black pepper 1 tablespoon of vegetable stock powder and 2 tablespoons of all purpose flour along with 1/2 cup of boiling pasta water into the skillet. Mix well until a gravy consistency. Add drained and rinsed noodles to the skillet. Mix well and finally add one cup of pasta water to the dish. Mix well until a gravy consistency cook for additional 5 to 7 minutes before serving. This serves two people. thank you so much for your support, and I will see you in the next episode of the blind vegan.