Vegan Mushroom Stroganoff
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 3
Ingredients
1 tab earth balance1 onion, chopped1 pk baby bella mushrooms, sliced1/4 c vermouth 1 tab flour2 c vegetable broth 1/2 tsp thyme1/4 c almond milk salt/pepperegg noodles
1. melt earth balance over med heat. Add onions and saute until soft, about 5 min.
2. Add chopped mushrooms. Saute until soft, about 10 min. Add a little water, if pan becomes dry. Season with salt/pepper.
3. Add vermouth. Simmer until almost all evaporated.
4. Add flour and stir around until flour cooked a bit and no flour clumps remain.
5. Add vegetable stock and simmer until slighly thickened, about 30 min.
6. Add thyme, almond milk and season to taste with salt/pepper.
7. Serve over egg noodles.
Serving Size: 3
2. Add chopped mushrooms. Saute until soft, about 10 min. Add a little water, if pan becomes dry. Season with salt/pepper.
3. Add vermouth. Simmer until almost all evaporated.
4. Add flour and stir around until flour cooked a bit and no flour clumps remain.
5. Add vegetable stock and simmer until slighly thickened, about 30 min.
6. Add thyme, almond milk and season to taste with salt/pepper.
7. Serve over egg noodles.
Serving Size: 3
Nutritional Info Amount Per Serving
- Calories: 282.3
- Total Fat: 5.5 g
- Cholesterol: 36.1 mg
- Sodium: 311.3 mg
- Total Carbs: 39.1 g
- Dietary Fiber: 2.9 g
- Protein: 9.5 g
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