Directions:

• 1.

  Break the jackfruit into smaller pieces, discarding the core and any seeds. Place in a bowl and set aside.

• 2.

  Heat a drizzle of oil in a large pan over medium heat. Add the onion and cook for 5 minutes, until softened.

• 3.

  Add the garlic and cook until fragrant, about 1 minute.

• 4.

  Add the mushrooms and jackfruit and cook for 5-8 minutes, until softened.

• 5.

  Add the vegetable broth, soy sauce, Dijon mustard, thyme, paprika, salt, and pepper. Stir to combine and bring to a boil.

• 6.

  Add the arrowroot powder to the dairy-free milk and stir until dissolved. Add the mixture to the boiling stroganoff. Reduce the heat to medium-low and cook for 10 minutes, or until thickened, stirring occasionally.

• 7.

  Serve the stroganoff over egg noodles and garnish with chives.

• 8.

  Enjoy!