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Introduction
Vegan Mushroom Stroganoff is a delicious and hearty dish that offers a rich and creamy texture without any dairy. This plant-based version of the classic stroganoff features whole grain fettuccine noodles, savory mushrooms, and a luscious soy creamer sauce. It’s perfect for a cozy dinner and can be enjoyed by vegans and non-vegans alike.
Ingredients
Whole grain fettuccine noodles: 8 oz.
Olive oil: 1 tablespoon
Onion: 1, diced
Garlic cloves: 3, minced
Mushrooms: 8 oz., sliced
Paprika: 1 teaspoon
Dried thyme: 1 teaspoon
Flour: 1 tablespoon
Vegetable broth: 1 cup
Soy creamer: 1/2 cup
Baby spinach: 2 cups
Salt and pepper: to taste
Fresh parsley: chopped, for garnish
Whole grain fettuccine noodlesDried thyme
Instructions
Preparing the Noodles
Cook Fettuccine: Follow the package instructions to cook the fettuccine noodles. Once cooked, drain and set aside.
Sautéing the Vegetables
Heat Olive Oil: In a large pan, heat the olive oil over medium heat.
Add Onion: Add the diced onion to the pan and sauté until it becomes translucent, about 5 minutes.
Add Garlic and Mushrooms: Add the minced garlic and sliced mushrooms to the pan. Cook for 5-7 minutes, or until the mushrooms have released their water and are browned.
Building the Sauce
Add Spices and Flour: Sprinkle the paprika, dried thyme, and flour over the mushroom mixture. Stir well to coat the mushrooms and onions with the spices and flour.
Pour in Vegetable Broth: Slowly pour in the vegetable broth, stirring constantly to prevent lumps from forming.
Add Soy Creamer: Add the soy creamer to the pan and stir well to combine. Allow the mixture to simmer for a few minutes to thicken.
Finishing the Dish
Add Spinach: Stir in the baby spinach and cook until wilted, about 2-3 minutes. Season with salt and pepper to taste.
Serving
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