Vegan Mushroom Pasta | Stroganoff
This creamy vegan stroganoff has a savory mushroom flavor that will remind you of the rich and scrumptious stroganoff recipes you grew up with. Now satisfy your pasta cravings without the guilt!
Ingredients
Mushroom Stroganoff
- 1 lb whole grain pasta, fettuccine or penne work well
- 1/4 cup veggie broth or water
- 1 cup onion, diced
- 4 cloves garlic, minced
- 1 lb mushrooms of choice, Portobello, button, or others
- 1 teaspoon rosemary
- 1 teaspoon thyme
- salt & pepper to taste
- 1/2 cup dry white wine
- 2 cups Tofu Sour Cream, recipe below
- 1 tablespoon fresh chopped parsley or flakes
Tofu Sour Cream
- 1 package tofu, firm silken
- 2 tablespoons lemon juice
- 1 tablespoon vinegar (red wine or apple cider work well)
- 1 clove garlic, (approximately 1 tsp)
- 1/4 teaspoon salt, or to taste
Instructions
Mushroom Stroganoff
- Begin by putting pasta on to cook according to package directions. While this is cooking start the mushroom stroganoff.
- In a large skillet, saute diced onion in 3 Tbsp of veggie broth or water approximately 5 minutes or until tender. Add more veggie broth, 1 Tbsp at a time, if needed to keep from sticking.
- Add minced garlic, and cook another minute, adding more veggie broth if needed.
- Stir in mushrooms, thyme, rosemary, salt/pepper, and dry white wine. Cook on medium-low heat for approximately 15 minutes.
- While this is cooking, make tofu sour cream in a blender.
- Drain cooked pasta and set to the side.
- Add tofu sour cream to stroganoff mixture, along with cooked pasta. Stir well.
- Remove from heat. Garnish with parsley and serve warm.
Tofu Sour Cream
- Open tofu container and drain and press the water out. Blend all ingredients in a blender until creamy, scraping down sides of the blender as needed. Serve on baked potatoes, tacos, or enchiladas. Recipe makes approximately one pint of sour cream. 2 cups will be used in this stroganoff recipe. Sour cream keeps in the refrigerator for about 10 days.
Notes
Detailed instructions, in-process photos, and my personal helpful tips can be found in the article above.
This recipe, made with whole-grain pasta, onions, garlic, mushrooms, rosemary, and other spices, is a delicious way to get that all-important fiber into your diet. It can also be made gluten-free by using rice pasta or other gluten-free varieties.
Nutrition Information:
Yield:
4Amount Per Serving: Calories: 167Total Fat: 2.8gSodium: 162mgCarbohydrates: 26.9gFiber: 3gProtein: 7.6g
To obtain the most accurate representation of the nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.