Creamed Tofurky

[mos]

Creamed Tofurky
4 tablespoons soy margarine
Kosher salt and pepper
8 oz button mushrooms, halved
1/2 yellow onion, largely diced
1 green bell pepper, largely diced
1 red bell pepper, largely diced
4 cloves garlic, minced
1/4 cup flour
3 cups vegetable broth
2 cups half-n-half, vegan
2 tbs fresh thyme (or 2 tsp dried)
4 cups tofurky, largely diced
handful chopped parsley
In a large frying pan over medium-high heat add the soy margarine.

Once melted, add the mushrooms, onion and bell peppers. Season with salt and pepper. Sauté until lightly caramelized, about 5 minutes.

Add the garlic and cook for another 2 minutes. Stir in the flour.
Whisk in the vegetable broth, half-n-half and thyme.
Reduce the heat and simmer until smooth and thickened, about 5 minutes. Mix in the tofurky and heat.

Check for seasoning and add additional salt and pepper if needed. Sprinkle with parsley and serve with steamed rice or noodles.

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