Name: Creamy Mushroom Stroganoff
Total time: PT2100.0S
Yield: 10
Ingredients: 3 tablespoon Vegan Butter; 2 Onion; 3 clove Garlic; 1.5 pound Mushroom; 12 ounce Vegan Sour Cream; 1/4 cup All-Purpose Flour; 2 tablespoon Vegan Worcestershire Sauce; 1/2 tablespoon Paprika; 1/2 teaspoon Garlic Powder; 1/2 teaspoon Vegetable Broth Paste; 1/4 teaspoon Ground Black Pepper; 24 ounce Pasta; 1/2 cup Fresh Parsley

Rich and creamy, this vegan stroganoff features chunky mushrooms and a thick, savory, cream-based sauce. No dairy or beef required! This is comfort food at its best and is ready and on the table in less than 20 minutes!

Low-Fat

Budget-Friendly

Beginner

Creamy Mushroom Stroganoff

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Vegan Butter

tablespoon

Onion

Garlic

clove

Mushroom

pound

Vegan Sour Cream

ounce

All-Purpose Flour

Vegan Worcestershire Sauce

Paprika

Garlic Powder

teaspoon

Vegetable Broth Paste

Ground Black Pepper

Pasta

Fresh Parsley

Stove

Bring a very large pot of salted water to a boil. Cook the {@0:} until al dente, then drain and set aside until ready to use.

Bring a very large pot of salted water to a boil. Cook the Pasta (24 ounce) until al dente, then drain and set aside until ready to use.

Heat {@0:} in a very large, rimmed frying pan. Add the {@2:} and {@1:}. Sauté until fragrant and the onions become soft.

Heat Vegan Butter (3 tablespoon) in a very large, rimmed frying pan. Add the Onion (2 N/A) [diced] and Garlic (3 clove) [minced]. Sauté until fragrant and the onions become soft.

Heat Vegan Butter (3 tablespoon) in a very large, rimmed frying pan. Add the Onion (2) and Garlic (3 clove). Sauté until fragrant and the onions become soft.

Add the {@0:} to the pan with the onions, and sauté until browned, about 10-15 minutes.

Add the Mushroom (1.5 pound) [sliced] to the pan with the onions, and sauté until browned, about 10-15 minutes.

Add the Mushroom (1.5 pound) to the pan with the onions, and sauté until browned, about 10-15 minutes.

Now, whisk together the {@3:}, {@2:}, {@0:}, {@6:}, the {@4:}, {@1:}, and {@5:}, in a medium mixing bowl. Add to the mushrooms, and stir well to combine. Cook on low until thoroughly heated.

Now, whisk together the Vegan Sour Cream (12 ounce), All-Purpose Flour (1/4 cup), Vegan Worcestershire Sauce (2 tablespoon), Paprika (1/2 tablespoon), the Garlic Powder (1/2 teaspoon), Vegetable Broth Paste (1/2 teaspoon), and Black Pepper (1/4 teaspoon), in a medium mixing bowl. Add to the mushrooms, and stir well to combine. Cook on low until thoroughly heated.

Now, whisk together the Vegan Sour Cream (12 ounce), All-Purpose Flour (1/4 cup), Vegan Worcestershire Sauce (2 tablespoon), Paprika (1/2 tablespoon), the Garlic Powder (1/2 teaspoon), Vegetable Broth Paste (1/2 teaspoon), and Ground Black Pepper (1/4 teaspoon), in a medium mixing bowl. Add to the mushrooms, and stir well to combine. Cook on low until thoroughly heated.

You can serve this stroganoff two ways. Either add in the pasta and {@0:} to the mushrooms and toss to coat, or serve the mushroom mixture over the pasta and sprinkle parsley on top.

You can serve this stroganoff two ways. Either add in the pasta and Fresh Parsley (1/2 cup) [chopped] to the mushrooms and toss to coat, or serve the mushroom mixture over the pasta and sprinkle parsley on top.

You can serve this stroganoff two ways. Either add in the pasta and Fresh Parsley (1/2 cup) to the mushrooms and toss to coat, or serve the mushroom mixture over the pasta and sprinkle parsley on top.

Creamy Mushroom Stroganoff

4.0

35MINS

$0.99

Ingredients

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Nutrition Per Serving

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