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Mushroom Stroganoff
Creamy and rich, this vegan stroganoff will leave you satisfied without feeling heavy!
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Course Main Dish
Cuisine Russian
Prep Time 10 minutes
Cook Time 30 minutes
Servings
Ingredients
Course Main Dish
Cuisine Russian
Prep Time 10 minutes
Cook Time 30 minutes
Servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Over medium heat, sauté the mushrooms and onions until softened, about 5 minutes; add the garlic and continue to sauté until fragrant, about 30-45 seconds. You shouldn't need to use any oil- if it begins to stick to the pan at any point, you can add 1 tsp. of water at a time to deglaze the pan.
  2. Sprinkle the flour over the vegetables in the pan and stir until covered.
  3. Stir into the pan the tomato paste, dijon mustard, tamari, vinegar, and vegetable broth. Once mixed thoroughly, add in the vegan cream cheese and stir until incorporated.
  4. At this point, you can adjust the thickness of the sauce to your liking. It should be pretty thick- if you want to thin it out, add some more broth. If you happen to want it thicker, mix some flour or corn starch with cold water and stir it in- 1 tbsp at a time.
  5. Let sauce simmer while you boil the noodles. Once cooked, stir them into the sauce. Serve with a fresh garnish of parsley and green onions.