The rich mushroom sauce in this vegan version of classic beef stroganoff gets thick and creamy thanks to vegan sour cream. Source: Eatingwell.com, September 2018

Sylvia Fountaine
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Ingredients

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Directions

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  • Cook pasta according to package directions.

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  • 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.

  • Stir in flour and cook, stirring, until it is well absorbed, about one minute. Add wine, broth and mustard; stir and scrape up any browned bits. Reduce heat to medium and continue to cook, gently stirring, until the sauce thickens, 3 to 5 minutes. Remove from heat. Stir in sour cream, salt and pepper.

  • Drain the pasta and add to the sauce, tossing it all together. Sprinkle with parsley, if desired.

Nutrition Facts

430 calories; 18 g total fat; 3.3 g saturated fat; 310 mg sodium. 668 mg potassium; 55.3 g carbohydrates; 9.2 g fiber; 5 g sugar; 12.1 g protein; 80 IU vitamin a iu; 5 mg vitamin c; 70 mcg folate; 80 mg calcium; 3 mg iron; 89 mg magnesium;

Reviews (1)

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1 Ratings
  • 5 star values: 0
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  • 2 star values: 1
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Rating: 2 stars
10/16/2019
Tried this tonight and didnt like it at all, even with the expectation to not be a replacement for beef stroganoff. I had to thicken sauce, and it tasted way too much of wine. If I made it again, I'd cut the wine down, use less broth volume, and try a vegan beef bouillon instead of vegetable broth to hopefully improve taste. Read More