The Best Vegan Mushroom Stroganoff Food

BESY VEGAN MUSHROOM STROGANOFF

Steps:

• Cook the noodles according to package directions until al dente. Drain, reserving 1/2 cup of pasta water.
• Heat the butter in a medium pot over medium-high heat, add onion and saute until golden, about 5 minutes. Add the garlic and mushrooms, cook another 5 minutes, or until mushrooms begin to sweat down a bit. Add the flour, stirring to fully incorporate so there are no white streaks, cook for 1 minute. Stir in the wine and broth, bring to a gentle boil, reduce heat to medium, cook another 5 minutes or until the sauce has slightly thickened. Stir in the sour cream and parsley. Season with salt and pepper to taste.
• Add the pasta to the mushroom sauce, toss to combine. Add in a little pasta water as needed to loosen the sauce. Alternatively, add pasta to individual bowls and spoon the creamy sauce overtop.
• Serves 4 - 6
• Leftovers can be stored in the refrigerator for up to 5 - 6 days. Freeze for up to 2 - 3 months. Let thaw before reheating.

VEGAN MUSHROOM STROGANOFF

Steps:

• Cook pasta in salted boiling water until cooked per the instructions on the box. Drain.
• In a large skillet, heat olive oil over medium heat. Add the chopped onion and saute for 4-6 minutes until translucent.
• Add the mushrooms and spices to the onions. Cook until the mushrooms begin to shrink and brown, around 7-10 minutes, stirring occasionally. Add the garlic and saute for 1 minute, stirring constantly. Add the mustard and white wine vinegar. Saute for 2-3 minutes more.
• Slowly sprinkle the flour and stir constantly for 1-3 minutes until you reach the desired thickness. Add water if mixture becomes too thick.
• Spoon stroganoff over the top of drained pasta. Sprinkle with parsley and serve.

THE BEST MUSHROOM STROGANOFF (VEGAN)

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.

VEGAN MUSHROOM STROGANOFF

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.