vegan mushroom stroganoff...
Ingredients
- 8 oz. uncooked ribbon noodles (230g)
- 1 tablespoon olive oil (15ml)
- 1 yellow onion, chopped (140g)
- 3 tablespoons whole wheat flour, divided (20g)
- 2 cups beefless beef broth or veggie broth (0.5 liters) 1 tablespoon soy sauce (15ml)
- 1 teaspoon lemon juice (5ml) 1 teaspoon tomato paste (6g)
- 1 1/2 pounds mushrooms (half portobello and half button mushrooms), cut into large 2-inch chunks (740g)
- 1/2 teaspoon dried thyme 1/2 teaspoon dried sage 1/2 teaspoon salt (3g)
- 1 tablespoon white wine vinegar (15ml) 1/4 cup vegan sour cream – optional (55g) 10 turns of fresh ground, black pepper 1/4 cup flat-leaf parsley, minced (6g)
Preparation
- Cook the noodles per the direction on the package. Under cook them a bit because they will be cooked again once incorporated into the sauce.
- Drain, and set aside.
- In a large saucepan, add the olive oil and sauté the onions for three minutes on medium heat.
- Add the flour and cook for 30 seconds, stirring constantly.
- Gradually add the broth, soy sauce, lemon juice and tomato paste, while stirring at the same time. Stir until mixture becomes thick and bubbly, about a minute.
- Add the mushrooms, thyme, sage and salt. Stir to combine.
- Cook for 5 minutes, stirring frequently until mushrooms have shrunk in size.
- Add the vinegar and simmer for 4 more minutes.
- Add the noodles, sour cream, 1 tablespoon of flour, black pepper and parsley and cook on low for an additional 5 minutes.
- Garnish with parsley.
#vegan #mushroom #stroganoff #crueltyfree #brokenimage
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