THE BEST MUSHROOM STROGANOFF (VEGAN)
I've tried several online recipes for vegan stroganoff but haven't been wowed by any of them. I created this version and it is by far the best we've had. My whole family loves it! It takes amazingly like the stroganoff we remember from our omni eating days. :o)
Provided by worldmom12
Categories Vegetable
Time 30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Cook and drain pasta according to package directions.
- Meanwhile, in a large skillet, sauté mushrooms and onions until mushrooms have given up their liquid and onions are translucent.
- Add garlic and cook for another 1-2 minutes. Remove from heat.
- In a medium sauce pan, bring broth to a boil. Add salt, pepper and worcestershire sauce.
- Whisk in flour and continue cooking until sauce begins to thicken.
- Return skillet to low heat and stir thickened sauce into mushroom mixture.
- Stir in sour cream (don't allow it to boil) and serve immediately over hot ribbon noodles.
EASY VEGAN MUSHROOM STROGANOFF
This comfort food recipe only takes 25 minutes to make. Perfectly creamy and luscious all while being dairy-free with a gluten-free option. Serve over pasta or rice.
Provided by Sam Turnbull • It Doesn't Taste Like Chicken
Categories Main Course
Time 25m
Number Of Ingredients 13
Steps:
- Bring a large pot of water to a boil and cook the pasta according to package directions.
- In a large measuring cup or medium bowl whisk together the vegetable broth, non-dairy milk, flour, dried thyme, salt, and pepper. Set aside.
- Melt the vegan butter in a large skillet or pot. When hot add the onion and garlic and sauté for about 5 minutes until the onion turns translucent and begins to brown. Reduce the heat to medium and add the mushrooms. Continue to cook for about 5 minutes until the mushrooms have softened and begin to release their juices.
- Pour in the broth and non-dairy milk mixture and continue to cook, stirring as needed for about 3 to 5 minutes until the sauce thickens. If the sauce gets too thick, add more vegetable broth or water if needed to thin. If the sauce is too thin, simply cook a little longer until you reach desired consistency.
- Add in the cooked pasta and toss well to combine. Divide among plates and serve, garnishing with parsley and Parmegan to taste.
Nutrition Facts : Calories 345 kcal, Carbohydrate 60 g, Protein 13 g, Fat 6 g, SaturatedFat 1 g, Sodium 873 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving
VEGAN MUSHROOM STROGANOFF
I whipped this up one night just to try it and it's become one of the best comfort foods I can imagine--pasta, delicious seasonings, warm, creamy--nothing better! (Sub. the bag of crumbles for 1 pound of roughly ground seitan)
Provided by tendollarwine
Categories One Dish Meal
Time 33m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- In a large pot, bring the can of vegetable broth to a boil. Turn down the heat to let it simmer and add the sour cream. Stir well to combine.
- Add the crumbles or seitan, mushrooms, seasonings and uncooked noodles. Stir well and add the water until it just covers the noodles.
- Cover and let simmer for 20-30 minutes, stirring occasionally, until the noodles have absorbed all the liquids and are fully cooked. Season with salt and pepper.
Nutrition Facts : Calories 428.7, Fat 1.8, SaturatedFat 0.3, Sodium 7.7, Carbohydrate 86.3, Fiber 3.8, Sugar 2.4, Protein 15.2
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