Rating: 3.5 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

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


Recipe Summary

30 mins
30 mins


Ingredient Checklist


Instructions Checklist
  • Cook pasta according to package directions.

  • 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

1 1/4 cups
430 calories; protein 12.1g; carbohydrates 55.3g; dietary fiber 9.2g; sugars 5.5g; fat 18g; saturated fat 3.3g; vitamin a iu 80.3IU; vitamin c 5.3mg; folate 70mcg; calcium 79.8mg; iron 3.2mg; magnesium 89.2mg; potassium 668mg; sodium 310mg; thiamin 0.4mg.

3 fat, 3 starch, 1 1/2 vegetable