Creamy Vegan Mushroom Stroganoff
Ingredients
The base
-
1
cup
chopped yellow or sweet onion
-
4
cloves
garlic
-
6
cups
mushrooms
-
1
teaspoon
sea salt
-
1
tablespoon
fresh thyme
-
2
tablespoons
brown rice flour
The liquids
-
1½
cups
veggie broth
-
½
cup
white wine
-
2
teaspoons
balsamic vinegar
-
½
cup
dairy-free plain yogurt
The pasta
Optional toppings
-
to taste
chopped parsley
-
to taste
vegan Parmesan cheese
Instructions
- Cook the pasta according to package directions.
- Sauté the onion with oil or broth over medium-low heat until soft, about 5 minutes.
- Add garlic and mushrooms, and sauté until mushrooms are browned, about 5 minutes.
- Stir in salt and thyme, cooking for 1-2 minutes until fragrant.
- Add flour and mix until everything is coated.
- Pour in broth, wine, and vinegar, then cook on medium-low until thickened, about 3-5 minutes.
- Stir in yogurt until creamy.
- Add cooked pasta and coat with the sauce.
- Serve with parsley and Parmesan if desired.
Nutrition Facts (estimated)
Servings
4
Calories
319
Total fat
3g
Total carbohydrates
60g
Total protein
12g
Sodium
619mg
Cholesterol
1mg
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