Mushroom Stroganoff [Vegan] #veggies #comfortfood

Mushroom Stroganoff  [Vegan] #veggies #comfortfood

This is a great solace nourishment dish that sets superbly with a breaking flame and snow falling outside your window. After you've made it once, you will rapidly add it to your week after week supper turns until tank top season, so, all things considered, you just may give it a rest.

You can make this dish gluten free on the off chance that you use gluten free pasta, gluten free soy sauce and substitute the entire wheat flour with rice flour. In the event that you need a soy free form, swap out the soy sauce with ocean salt to taste.

This was sooo yummy. I didn't have wheat bloom so I subd corn starch to the correct consistency. Too smooth and amount for fixings was superbly on point.

Also Try Our Recipe : Best Way to Cook Corn on the Cob 

Mushroom Stroganoff  [Vegan] #veggies #comfortfood


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


  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.

For more detail :

Read More Our Recipe : Bourbon Cocktail Meatballs

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