In a large pot, heat the vegan butter over medium-high heat. Add the sliced mushrooms, chopped onion, and garlic, and mix well. Cook for about 5-10 minutes, stirring frequently, until the veggies are nice and brown.
Add the ground “meat” and flour, mix well to combine, and cook for 1 more minute.
Next, add the vegetable broth, vegan sour cream, thyme, salt, pepper, and nutmeg. Using a wooden spoon, scrape all the yummy bits stuck to the bottom of the pot and stir them in. Bring to a boil, then turn down to a gentle bubble and cook for about 5 more minutes to thicken the sauce. Stir frequently.
Meanwhile, boil the pasta according to package directions, then toss the cooked pasta into the finished sauce along with the peas. Mix well, then immediately scoop your vegan mushroom stroganoff into many bowls for hungry mouths. It keeps well for future reheating too. Enjoy the love!