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Living Your Best Vegan Life

Mushroom Stroganoff the Vegan Way

• 8 oz. uncooked ribbon noodles
• 1 tablespoon olive oil
• 1 yellow onion, chopped
• 3 tablespoons whole wheat flour, divided
• 3 cups vegan beefless beef broth or veggie broth
• 1 tablespoon soy sauce
• 1 teaspoon lemon juice (5ml)
• 1 teaspoon tomato paste (6g)
• 1 1/2 pounds mushrooms (you can use portobello mushroom or button mushrooms)
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried sage
• 1/2 teaspoon salt
• 1/4 cup vegan sour cream
• 3 teaspoons ground black pepper
• 1/4 cup parsley, minced

Detailed instructions

  1. Follow the package directions for preparing the noodles. Because they will be cooked again once mixed into the sauce, undercook them a little.
  2. Drain the water and set it aside.
  3. Heat the olive oil in a big saucepan over medium heat and sauté the onions for three minutes.
  4. Cook, stirring regularly, for 30 seconds after adding the flour.
  5. Slowly pour in the broth, soy sauce, lemon juice, and tomato paste, stirring constantly. Stir for approximately a minute or until the mixture thickens and bubbles.
  6. Add the mushrooms, thyme, sage, and salt and pepper to taste. To blend, stir everything together.
  7. Cook, often stirring, for 5 minutes or until mushrooms have decreased in size.
  8. Add the vinegar and continue to cook for another 4 minutes.
  9. Cook on low for another 5 minutes after adding the noodles, sour cream, one tablespoon flour, black pepper, and parsley.
  10. Finish with a sprig of parsley.

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