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Vegan Mushroom Stroganoff

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For the vegan mushroom stroganoff:

  • 250 g pasta of choice , (vegan,) 
  • 1 cup vegetable broth 
  • 1 cup non-dairy milk, 
  • 1/4 cup all-purpose flour 
  • 1 teaspoon dried thyme leaves
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons vegan butter 
  • 1 yellow onion, chopped
  • 4 cloves garlic, minced
  • 454 g brown or white button mushrooms  sliced (about 6 cups sliced)

For garnish:

  • 1 handful fresh parsley, roughly chopped
  • Parmegan (vegan parmesan)


  1. Bring a large pot of water to a boil and cook the pasta according to package directions.
  2. In a large measuring cup or medium bowl whisk together the vegetable broth, non-dairy milk, flour, dried thyme, salt, and pepper. Set aside.
  3. Melt the vegan butter in a large skillet or pot. When hot add the onion and garlic and sauté for about 5 minutes until the onion turns translucent and begins to brown. Reduce the heat to medium and add the mushrooms. Continue to cook for about 5 minutes until the mushrooms have softened and begin to release their juices.
  4. Pour in the broth and non-dairy milk mixture and continue to cook, stirring as needed for about 3 to 5 minutes until the sauce thickens. If the sauce gets too thick, add more vegetable broth or water if needed to thin. If the sauce is too thin, simply cook a little longer until you reach desired consistency.
  5. Add in the cooked pasta and toss well to combine. Divide among plates and serve, garnishing with parsley and Parmegan to taste. 


Calories: 345 kcal | Carbohydrates: 60g | Protein: 13g | Fat: 6g | Saturated Fat: 1g | Sodium: 873mg | Potassium: 552mg | Fibre: 3g | Sugar: 5g | Vitamin A: 475IU | Vitamin C: 6.7mg | Calcium: 33mg | Iron: 2.2mg






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