More About Vegan Mushroom Stroganoff
PREP TIME 12 MINUTES COOK TIME 15 MINUTES TOTAL TIME 27 MINUTES SERVINGS 4 SERVINGS CALORIES 437 KCAL
Ingredients
8 oz extra-wide egg noodles
2 TBSP olive oil or unsalted butter (divided in half)
2 cups diced yellow onion
12-16 oz fresh cremini mushrooms (also called baby portobello mushrooms)
3 cloves garlic, minced
1/4-1/2 tsp dried thyme
1/2 tsp salt
1/4 tsp black pepper
1/2 cup sherry or dry white wine
1/2 TBSP soy sauce
2 TBSP all-purpose flour
1/4 cup vegetable broth
1/4 cup heavy cream
2 TBSP sour cream
2 TBSP chopped chives for topping
additional salt and pepper to taste
OPTIONAL EXTRAS
2-3 TBSP grated parmesan or mozzarella cheese for topping
2-3 TBSP crushed crackers or breadcrumbs for tasty texture on top
1/4 tsp crushed red pepper flakes
Instructions
Bring a large pot of water to a boil and cook egg noodles according to package directions, approx. 8-10 minutes. While you wait, measure out all the ingredients above and start the veggies. This dish comes together crazy fast when you have everything ready to go!
In a large pot or high-sided pan, heat a tablespoon of olive oil or butter over medium-high heat. Once it's hot, add the onion and cook for 4 minutes, then add your mushrooms. Sauté for an additional 4-5 minutes, or until mushrooms are browned and tender.
Reduce heat to medium, then add the remaining oil/butter to the pan along with garlic and spices (thyme, salt, and pepper). Sauté garlic for about 30 seconds until fragrant.
Add sherry/wine and soy sauce. Whisk together and, once hot, whisk in your flour. The mixture will start to clump and thicken, then you'll add your veggie broth and heavy cream.
Stir it all up then fold in your pasta and sour cream.
Garnish with chives (my favorite!) and any extras your heart desires. Dig in while it's hot!
NUTRITION FACTS
AMOUNT PER SERVING
CALORIES 437 CALORIES FROM FAT 144 % DAILY VALUE* FAT 16G25%SATURATED FAT 5G31%CHOLESTEROL 71MG24%SODIUM 507MG22%POTASSIUM 677MG19%CARBOHYDRATES 56G19%FIBER 3G13%SUGAR 6G7%PROTEIN 12G24% VITAMIN A 320IU6%VITAMIN C 6.6MG8%CALCIUM 77MG8%IRON 2MG11%
* PERCENT DAILY VALUES ARE BASED ON A 2000 CALORIE DIET.
Ingredients
8 oz extra-wide egg noodles
2 TBSP olive oil or unsalted butter (divided in half)
2 cups diced yellow onion
12-16 oz fresh cremini mushrooms (also called baby portobello mushrooms)
3 cloves garlic, minced
1/4-1/2 tsp dried thyme
1/2 tsp salt
1/4 tsp black pepper
1/2 cup sherry or dry white wine
1/2 TBSP soy sauce
2 TBSP all-purpose flour
1/4 cup vegetable broth
1/4 cup heavy cream
2 TBSP sour cream
2 TBSP chopped chives for topping
additional salt and pepper to taste
OPTIONAL EXTRAS
2-3 TBSP grated parmesan or mozzarella cheese for topping
2-3 TBSP crushed crackers or breadcrumbs for tasty texture on top
1/4 tsp crushed red pepper flakes
Instructions
Bring a large pot of water to a boil and cook egg noodles according to package directions, approx. 8-10 minutes. While you wait, measure out all the ingredients above and start the veggies. This dish comes together crazy fast when you have everything ready to go!
In a large pot or high-sided pan, heat a tablespoon of olive oil or butter over medium-high heat. Once it's hot, add the onion and cook for 4 minutes, then add your mushrooms. Sauté for an additional 4-5 minutes, or until mushrooms are browned and tender.
Reduce heat to medium, then add the remaining oil/butter to the pan along with garlic and spices (thyme, salt, and pepper). Sauté garlic for about 30 seconds until fragrant.
Add sherry/wine and soy sauce. Whisk together and, once hot, whisk in your flour. The mixture will start to clump and thicken, then you'll add your veggie broth and heavy cream.
Stir it all up then fold in your pasta and sour cream.
Garnish with chives (my favorite!) and any extras your heart desires. Dig in while it's hot!
NUTRITION FACTS
AMOUNT PER SERVING
CALORIES 437 CALORIES FROM FAT 144 % DAILY VALUE* FAT 16G25%SATURATED FAT 5G31%CHOLESTEROL 71MG24%SODIUM 507MG22%POTASSIUM 677MG19%CARBOHYDRATES 56G19%FIBER 3G13%SUGAR 6G7%PROTEIN 12G24% VITAMIN A 320IU6%VITAMIN C 6.6MG8%CALCIUM 77MG8%IRON 2MG11%
* PERCENT DAILY VALUES ARE BASED ON A 2000 CALORIE DIET.
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