Vegan Mushroom Stroganoff

Recipes

Vegan Mushroom Stroganoff

Ingredients

  • 8 ounces uncooked ribbon noodles
  • 1 Tbsp olive oil
  • 1 yellow onion, chopped
  • 3 Tbsp whole wheat flour, divided
  • 2 cups beefless broth or vegetable broth
  • 1 Tbsp soy sauce
  • 1 tsp lemon juice
  • 1 tsp tomato paste
  • 1 1/2 pounds mushrooms (half portobello and half white button mushrooms), cut into large 2-inch chunks
  • 1/2 tsp dried thyme
  • 1/2 tsp dried sage
  • 1/2 tsp salt
  • 1 Tbsp white wine vinegar
  • 1/4 cup vegan sour cream (optional)
  • 10 turns of fresh ground, black pepper
  • 1/4 cup parsley, minced

Directions

  1. Cook the noodles per the direction on the package. Under cook them a bit because they will be cooked again once incorporated into the sauce.
  2. Drain and set aside.
  3. In a large saucepan, add the olive oil and sauté the onions for 3 minutes over medium heat.
  4. Add the flour and cook for 30 seconds, stirring constantly.
  5. Gradually add the broth, soy sauce, lemon juice, and tomato paste, while stirring at the same time. Stir until mixture becomes thick and bubbly, about a minute.
  6. Add the mushrooms, thyme, sage, and salt. Stir to combine.
  7. Cook for 5 minutes, stirring frequently until mushrooms have shrunk in size.
  8. Add the vinegar and simmer for 4 more minutes.
  9. Add the noodles, sour cream, 1 tablespoon of flour, black pepper, and parsley and cook on low for an additional 5 minutes.
  10. Garnish with parsley.