Vegan Mushroom Stroganoff
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
170 grams portabella mushrooms, sliced50 grams white onion, chopped1 cup frozen peas1 campari or roma tomato, pureed1 clove garlic, rough chop120 grams no egg ribbon noodles1 cup soy milk1 cup vegetable stock1 tsp paprika0.25 tsp thyme1 tsp olive oil10 grams cornstarchsalt/pepper
Boil water in a saucepan and add noodles. Cook until just before al dente. Reserve 1/4 cup of the pasta water. Drain noodles and set aside.
Combine cornstarch with 2 tablespoons cold water. Mix, and set aside.
Heat olive oil in a saute pan. When hot, add onions and saute. When onions go soft and starting to brown, add vegetable stock. Bring to a simmer. Add mushrooms. Stir and simmer about 2 minutes. Add soymilk, tomatos, paprika and thyme. Stir and bring to a slow boil. Add cornstarch and a little bit of the pasta water (couple of tablespoons). Stir continuously until mixture thickens. Add noodles. Cook until noodles go soft and sauce is absorbed. If sauce starts to dry out and noodles aren't done, add a little of the pasta water. Add frozen peas and stir until peas are warm.
Season with salt and pepper to taste, then serve.
Serving Size: 2
Number of Servings: 2
Recipe submitted by SparkPeople user VHALKYRIE.
Combine cornstarch with 2 tablespoons cold water. Mix, and set aside.
Heat olive oil in a saute pan. When hot, add onions and saute. When onions go soft and starting to brown, add vegetable stock. Bring to a simmer. Add mushrooms. Stir and simmer about 2 minutes. Add soymilk, tomatos, paprika and thyme. Stir and bring to a slow boil. Add cornstarch and a little bit of the pasta water (couple of tablespoons). Stir continuously until mixture thickens. Add noodles. Cook until noodles go soft and sauce is absorbed. If sauce starts to dry out and noodles aren't done, add a little of the pasta water. Add frozen peas and stir until peas are warm.
Season with salt and pepper to taste, then serve.
Serving Size: 2
Number of Servings: 2
Recipe submitted by SparkPeople user VHALKYRIE.
Nutritional Info Amount Per Serving
- Calories: 429.7
- Total Fat: 6.4 g
- Cholesterol: 0.0 mg
- Sodium: 142.5 mg
- Total Carbs: 73.8 g
- Dietary Fiber: 5.7 g
- Protein: 19.5 g
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