Dijon "Sirloin" beefless tips

Found this recipe for Dijon Sirloin tips through taste of home and did my best to "veganize" it because I love Dijon mustard...I thought the results were super tasty and different.

1 bag of Gardein Beefless tips *Found in frozen section
1/2 to 1 teaspoon of minced shallots
2 Tablespoons of Vegan margarine (I use Earth balance and I used less)
3-4 cups of baby Portabella mushroom caps, sliced *I only had one box and it worked fine
1 to 1 1/2 clove garlic, minced
1 cup Vegetable stock (* I also kicked in some Vogue brand no-beef bouillon-maybe 1/2 teaspoon & a dash of Worcestershire sauce)Store bought Veg. stock is fine, I use Kitchen Basics.
1/4 cup red wine vinegar
 1 1/2 teaspoons reduced sodium soy sauce
2 1/4 teaspoons Dijon mustard
4 teaspoons cornstarch *See directions & notes. Used as thickener in different steps
1/2 cup whipping cream *See notes/directions for heavy cream substitute & ingredients
Sea or Kosher salt and freshly ground pepper to taste
Chopped fresh parsley, optional

Hot cooked whole grain pasta; noodles, penne or Orzo. Garlic or plain mashed potatoes is good too *Your preference

Directions: 
In a large skillet, over medium heat, add a tablespoon or so of vegan margarine *I use Earth Balance
Dump the bag of frozen Gardein brand Beefless tips in and saute until beefless tips began to get a little color on sides similar to regular meat sirloin tips. Add the minced shallots, cook for another 1-2 minutes until shallots are tender. I dashed some salt and pepper as meat & shallots were sauteing. Set aside in a casserole dish or heat resistant bowl.
In same skillet, saute mushrooms until tender, about 3 minute or so. Add garlic and cook another minute or so being careful to not let garlic burn. Pour mushroom mixture over beefless tips & set aside.
In same skillet, combine broth, vinegar and soy sauce; bring to a low boil. Boil for 2 minutes or so; set skillet with broth mixture off of the heat while you prepare the substitute for "heavy cream" and the rest of the ingredients.

**Note: for heavy cream: mix 3/4 cup of unsweetened almond or soy milk with 1/3 cup vegetarian margarine (melted in microwave) when you have combined the "milk" and melted vegetarian margarine, add 1 teaspoon of cornstarch. Makes 1 cup of "heavy cream"
Combine Dijon mustard, additional 1 teaspoon cornstarch in the same mixing glass as your new "heavy cream" sub. Stir. Reheat the broth mixture you previously had taken off the heat...bring back up to low boil over low-medium heat and add the mustard, cornstarch and "heavy cream" mixture you just made....stir and cook until it thickens, maybe 2-3 minutes. TASTE! adjust salt & pepper...add a splash more Worcestershire sauce...whatever. When mixture has thickened, add the beefless tip/mushroom mixture, juices and all. Cook and stir for 2-3 minutes until thickened. Finish with 1 teaspoon of vegan margarine for flavor.

Note: *If sauce/beefless tips mixture begins to get too thick, just add a few splashes of vegetable stock or water. If it isn't thick enough for your liking? Use a little more vegetable stock & cornstarch (stir vigorously with fork) and add to heated mixture. Your going for a thin to medium bodied gravy texture.
Serve Dijon beefless tips over your choice of whole grain pasta or Garlic mashed potatoes. Sprinkle chopped parsley over completed serving. (If using)