Healthy Vegan Mushroom Stroganoff
A cheesy and creamy vegan mushroom stroganoff that's actually healthy. Your entire family will clamor for this easy pasta recipe.
Ingredients
- Cooked pasta of choice I used penne
- 2 tbsp olive oil
- 1 big or 2 medium onion chopped
- 4 cloves garlic minced
- Mushrooms of your choice 500g sliced I used baby portobello
- 2 cups vegetable broth
- 3 tbsp soy sauce or tamari sauce
- 2 tbsp cornstarch
- 2 tbsp nutritional yeast flakes for cheese flavor
- 1 tsp paprika powder optional
- salt and pepper
- 1 cup non-dairy milk for nut-free use oat milk
Instructions
- Start cooking your pasta according to the directions on the box while making the sauce.
- Sauté the onions and garlic for 3 minutes, or until slightly browned, stirring occasionally. Add the mushrooms, and stir to combine. Continue sautéing until the mushrooms are tender.
- In a jar, whisk together the vegetable broth, the soy sauce and cornstarch until smooth. Pour it into the pan, along with the nutritional yeast. Stir in the non-dairy milk until combined.
- Bring it to a simmer and cook for 5-10 minutes, or until thickened to desired consistency. Season with paprika powder, salt, and pepper to taste.
- Add in the pasta, toss well to combine.
- Serve with vegan parmesan, fresh chives, or parsley.
Nutrition
Serving: 1gCalories: 373kcalCarbohydrates: 50gProtein: 16gFat: 14gSaturated Fat: 3gPolyunsaturated Fat: 10gCholesterol: 5mgSodium: 1388mgFiber: 7gSugar: 14g
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