A delicious and vegan mushroom stroganoff

1 yellow onion
2 cloves garlic
1 tbsp coconut oil
1 lb cremini mushrooms
340 g Plant-Based Ground
1.5 cups vegetable broth
½ can coconut milk
2 tbsp nutritional yeast
1 tbsp tamari
1 tbsp lemon juice
1 tbsp Dijon mustard
¼ tsp sea salt finely ground
pinch pepper
¼ cup all-purpose flour
500 g pasta noodles

In a large deep skillet add the onion, garlic and coconut oil. Bring to medium heat and cook until softened. Add the mushrooms and continue cooking until the mushrooms are softened and browned (about 10 mins). If using the plant-based ground, add it to the skillet and cook until browned (about 7 mins). Remove from heat.

In a small saucepan, whisk together the vegetable broth, coconut milk, nutritional yeast, tamari, lemon juice, Dijon mustard, sea salt and pepper on low heat. Pour the liquid mixture into the skillet reserving ½ cup of the liquid. Add the all-purpose flour to the reserved liquid and whisk to combine. Then add the reserved liquid to the skillet and stir everything to combine. Increase heat to a low simmer.

Add the pasta noodles to a large pot of boiling water. Cook until al-dente (about 7 mins). Strain and gently rinse with cold water, then add the pasta to the skillet and toss together to combine.

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