Vegan Mushroom Stroganoff
Nutritional Info
- Servings Per Recipe: 3
- 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
View full nutritional breakdown of Vegan Mushroom Stroganoff calories by ingredient
Introduction
I came up with my own version of vegan stroganoff, that even my omnivore boyfriend approves of. I came up with my own version of vegan stroganoff, that even my omnivore boyfriend approves of.Number of Servings: 3
Ingredients
-
1 tab earth balance
1 onion, chopped
1 pk baby bella mushrooms, sliced
1/4 c vermouth
1 tab flour
2 c vegetable broth
1/2 tsp thyme
1/4 c almond milk
salt/pepper
egg noodles
Tips
1. Can substitute mushrooms for any other mushrooms of preference (shitakes also work well).
2. Vermouth can also be substituted for white wine, like chardonnay.
Directions
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