When we're talking about a rich stew, flavored with worcestershire and dijon, nobody is going to notice if you leave out the beef. And, though this is not strictly vegan considering the gelatine, you can swap for Agar Agar with little change to the end result.
What you will need
0.5 oz. Gelatine
2 cups Vegetable Broth
1 Yellow Onion
1 lb. Sliced White Mushrooms
3 sprigs Fresh Thyme
1 Tbsp Worcestershire Sauce
1 Tbsp Dijon
1 lb Egg Noodles
8 oz. Sour Cream
1/2 bunch Italian Parsley, optional
Salt, as needed
Black Pepper, as needed(Nutritional facts 176 calories, 4.17 g fat, 27.77 g carbohydrates, 7.6 g protein, 34 mg cholesterol, 140 mg sodium)
How to cook
Dump the gelatin into the vegetable broth. Mix it up and set it aside.
Halve onion through the root axis and remove the peel. Slice parallel to the root tip to yield thin arcs of onion.
Set the egg noodles to boil. Set a timer for the time directed on the package. While you wait for the noodles to cook, get the sauce started.
Warm some oil in a large saute pan over medium heat.
Add the onion and cook, stirring often, until the onion is tender and beginning to caramelize.
Add the sliced mushroom.
Add the thyme. Continue cooking, stirring occasionally, until the mushrooms soften a little (5 minutes).
Pour in the beef broth and gelatin mixture. Bring it up to a gentle simmer.
Place the sour cream in a mixing bowl.
Add the Worcestershire sauce.
Add the dijon. Mix it all up.
Now pour off the hot liquid from the mushrooms into the sour cream mix. Whisk the broth and sour cream together.
Pick the thyme out of the pan and discard it.
Stir the broth and sour cream back into the pan. Bring it to a gentle simmer.
Stir the cooked noodles into the sauce.
Season as needed, with salt and pepper.