Vegan Mushroom Stroganoff
Nutritional Info
- Servings Per Recipe: 2
- 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
View full nutritional breakdown of Vegan Mushroom Stroganoff calories by ingredient
Introduction
This is my take on vegan mushroom stroganoff. This is my take on vegan mushroom stroganoff.Number of Servings: 2
Ingredients
-
170 grams portabella mushrooms, sliced
50 grams white onion, chopped
1 cup frozen peas
1 campari or roma tomato, pureed
1 clove garlic, rough chop
120 grams no egg ribbon noodles
1 cup soy milk
1 cup vegetable stock
1 tsp paprika
0.25 tsp thyme
1 tsp olive oil
10 grams cornstarch
salt/pepper
Directions
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.