Vegan Mushroom Stroganoff
Ingredients
- 1 tbsp filtered water, substitute for olive oil
- 8 ounces of cremini mushrooms, chopped
- 1 large onion, chopped
- 4 cloves of garlic, minced
- 1/3 cup all-purpose flour, substitute for gluten-free flour
- 3 tbsp nutritional yeast
- 1 tbsp worcestershire sauce, gluten-free sauce.
- 1/3 cup dairy free sour cream
- 1/4 tsp paprika
- 1/2 tsp salt
- 1/2 tsp pepper
- directions
Preparation
Heat a large pan on medium heat
Once hot, add the water, mushrooms, onions, garlic, and salt
Saute for 4-5 minutes or until the mushrooms release their liquids
Add the butter to the pan
Once the butter melts, mix in the flour
It should make a sticky yet clumpy texture
Slowly pour in the 1 1/2 cups of vegetable broth and mix well
Scrape the bottom of the pan making sure to get anything that might have stuck
Add the nutritional yeast, paprika, pepper, worcestershire sauce, and stir
Bring sauce to a simmer for 5 minutes, stirring occasionally, until thickened
Take sauce immediately off the heat
In a small bowl mix the sour cream and 2 tbsp of vegetable broth, slightly thinning it
Pour the cream with the mushroom sauce and mix well
Add the pasta to the mushroom stroganoff and toss
Taste the pasta and add additional seasoning (salt, pepper, or paprika) if needed
Garnish with fresh parsley, green onion or crushed red pepper and eat immedaily!
