Vegan Mushroom Stroganoff

Vegan Mushroom Stroganoff

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From: Eatingwell.com, September 2018

The rich mushroom sauce in this vegan version of classic beef stroganoff gets thick and creamy thanks to vegan sour cream.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 8 ounces whole-wheat pasta, such as fusilli
  • 3 tablespoons extra-virgin olive oil
  • ⅔ cup chopped onion
  • 3 cloves garlic, minced
  • 1 pound mushrooms, sliced
  • 2 tablespoons all-purpose flour
  • ½ cup dry white wine
  • 1½ cups low-sodium vegetable broth
  • 1 tablespoon Dijon mustard
  • ½ cup vegan sour cream
  • ¼ teaspoon salt
  • ¼ teaspoon ground pepper
  • 1 tablespoon chopped fresh parsley, for garnish

Preparation

  • Prep

  • Ready In

  1. Cook pasta according to package directions.
  2. Meanwhile, heat oil in a large skillet over medium-high heat. Add onion and cook until fragrant and starting to soften, about 2 minutes. Add garlic and mushrooms and continue cooking, stirring frequently, until the mushrooms release their liquid, 5 to 7 minutes.
  3. Stir in flour and cook, stirring, until it is well absorbed, about one minute. Add wine, broth and mustard; stir and scrap up any browned bits. Reduce heat to medium and continue to cook, gently stirring, until sauce thickens, 3 to 5 minutes. Remove from heat. Stir in sour cream, salt and pepper.
  4. Drain the pasta and add to the sauce, tossing it all together. Sprinkle with parsley, if desired.

Nutrition information

  • Serving size: 1¼ cups
  • Per serving: 430 calories; 18 g fat(3 g sat); 9 g fiber; 55 g carbohydrates; 12 g protein; 70 mcg folate; 0 cholesterol; 5 g sugars; 0 g added sugars; 80 IU vitamin A; 5 mg vitamin C; 80 mg calcium; 3 mg iron; 310 mg sodium; 668 mg potassium
  • Carbohydrate Servings:
  • Exchanges: 3 fat, 3 starch, 1½ vegetable

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