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Mushroom Stroganoff [Vegan]

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This is a classic comfort food dish that pairs perfectly with a cracking fire and snow falling outside your window. After you’ve made it once, you will quickly add it to your weekly dinner rotations until tank top season, at which point, you only might give it a rest.

Vegan Mushroom Stroganoff

Serves

4 - 6

Ingredients

  • 8 ounces uncooked ribbon noodles
  • 1 tablespoon olive oil
  • 1 yellow onion, chopped
  • 3 tablespoons whole wheat flour, divided
  • 2 cups beefless beef broth or vegetable broth
  •  1 tablespoon soy sauce
  • 1 teaspoon lemon juice
  • 1 teaspoon tomato paste
  • 1 1/2 pounds mushrooms (half Portobello and half White Button mushrooms), cut into large 2-inch chunks
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried sage
  • 1/2 teaspoon salt
  • 1 tablespoon white wine vinegar
  • 1/4 cup vegan sour cream (optional)
  • 10 turns of fresh ground, black pepper
  • 1/4 cup flat-leaf parsley, minced

Preparation

  1. Cook the noodles per the direction 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 mushrooms have shrunk in size.
  8. Add the vinegar and simmer for 4 more minutes.
  9. Add the noodles, sour cream, 1 tablespoon of flour, black pepper, and parsley and cook on low for an additional 5 minutes.
  10. Garnish with parsley.

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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AUTHOR & RECIPE DETAILS


photo

Meat-free comfort food without the oil! Molly Patrick is the co-founder of cleanfooddirtygirl.com Molly is a food coach, specializing in healing people's relationships with food by focusing on how, what and why they eat. She has a Plant-Based Nutrition Certificate from Cornell University in conjunction with the T. Collin Campbell Foundation. Her popular Saturday emails have turned into a Saturday morning ritual for her readers around the globe.


 

 



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435 comments on “Mushroom Stroganoff [Vegan]”

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BB
1 Months Ago

My family and I are meat eaters, but I will be trying this recipe tomorrow. Thank you!


Reply
Laurel
2 Months Ago

I made this tonight for my husband, 16 yr old daughter-- both vegetarian, and myself. We all thought it was very good! It was creamy, flavorful, and perfect for a cold evening. Because we are learning to like mushrooms still, it was great for the first few bites, and very good after. I used gf Namaste flour, gf egg noodles and kefir sour cream so ours was vegetarian and not vegan, but it was all gf. I\'ll make this again. Thank you!


Reply
Greg
3 Months Ago

Made this tonight. Used shiitake and baby bellas. Didn\'t have red wine vinegar so I added a little apple cider vinegar and "more than a little" Argentine Malbec. Also added a little smoked paprika, and cashew milk instead of vegan sour cream. Finally, I finished it with a bit of nutritional yeast. HOME RUN! Just finished my second plate. Fantastic. This will be a regular for us.


Reply
Jewel
3 Months Ago

Trying this tonight! I\'m keeping a little red wine close by. Wondering if it might add a little extra tasty :)


Reply
Mandy
3 Months Ago

Title says "vegan". Although she mentions addition of "beefless" beef broth, no self respecting vegan would even bother with this recipe. There is no need to even mention beef at all. Vegans don\'t CARE about beef products! I think the author would have been perhaps more sensible, with her otherwise delicious sounding recioe to simply say "add broth". Vegans will add vegetable broth. Carnivores probably wouldn\'t bother reading her VEGAN recipe anyway!


Reply
Barbara Kropi
17 Dec 2016

They have Not beef cubes in Whole Foods and other health stores. no need to be outraged

Dominique Salas
24 Jan 2017

You can\'t really dictate what vegans care about. I don\'t like fake chicken and faux-meat products, but a lot of people like them. Why are you so upset?

Jill
02 Feb 2017

Why the harsh commentary? It\'s a recipe. Your preference is clearly different than others. No need to be rude.

Anita Kiger
07 Feb 2017

This is precisely why I call myself whole foods plant based and not vegan because of these kind of responses that give Vegan\'s a bad rap. Take it down a notch Mandy.

Benedikt MORAK
3 Months Ago

beef less beef broth? how does that work? i am a Chef since 50 years but THAT i never have heard of such a thing.


Reply
vegantodayvegANtomorrowVeganForever!
3 Months Ago

Soooo, I just ate like two hours ago and this recipe has my mouth watering. Its legit 10pm and im ready to go and get the ingredients and cook this like yesterday.


Reply
Akbar Ali
4 Months Ago

Almost ALL ribbon noodles I find in the store are made with egg whites, which if used would not make this vegan. Safeway used to have one without eggs that was vegan but I never see it anymore. Anyone have any idea where to buy VEGAN ribbon noodles? Even online?


Reply
Cheryl
18 Nov 2016

Hi Akbar I found these ...De Boles Organic Eggless Ribbon Style Pasta my stop and shop has them shop rite and whole foods, they are eggless and also Eden Foods Organic Vegetable Ribbons Pasta
Hope this helps :-)

Monica771
4 Months Ago


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Alma
01 Mar 2017

What on earth does this have to do with Vegan Mushroom Stroganoff?

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5 Months Ago

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