Vegan Mushroom Stroganoff

Perfect for fall and winter, like a cozy sweater. Serve this with a side salad with a homemade dressing and you have a complete meal.


With thanks to

Dairy-Free     Serves: 4-6

8oz uncooked ribbon noodles
1 Tbsp olive oil
1 yellow onion, chopped
3 Tbsp whole wheat flour, divided
2 cups beefless beef 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 flat-leaf parsley, minced
  1. Cook the noodles per the directions 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 the mushrooms have shrunk in size.
  8. Add the vinegar and simmer for 4 more minutes.
  9. Add the noodles, sour cream, 1 Tbsp of flour, black pepper, and parsley and cook on low for an additional 5 minutes.
  10. Garnish with parsley.

onegreenplanet’s notes:

You can make this dish gluten-free if you use gluten-free pasta, gluten-free soy sauce and substitute the whole wheat flour  with rice flour. If you want a soy free version, swap out the soy sauce with sea salt to taste.

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