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PBE Recipes: Mushroom Stroganoff (Vegan Option)

PBE Recipes: Mushroom Stroganoff (Vegan Option)

By Kathleen “Taffy” Medley

Category: Anytime nourishment!

Ingredients:

  • 2 tablespoons grape seed oil, divided
  • 1 large yellow onion
  • 1 lb mushrooms
  • 3 cloves of garlic, minced
  • 2 teaspoons fresh thyme, picked
  • 3 tablespoons flour
  • 3 1/2 cups vegetable stock**
  • 7 oz/200g dry egg noodles***
  • 1/2 cup plain almond milk
  • Salt and pepper

For garnish: Parsley & Parmesan cheese (or something similar)****

**Use a good quality vegetable stock or ‘Better than Bouillon No Beef Vegetarian’ or ‘Organic Vegetable Base’).

***I use an extra wide whole grain yoke-free noodle pasta. For a vegan option, use pappardelle noodles.

****Note: Imported Parmesan cheese is animal-based rennet. If you wish to avoid this, look for a hard Italian cheese labelled as “vegetarian friendly”. For a vegan option, use a non-dairy parmesan cheese substitute.

Directions:

  • Bring 4 quarts of water to a rapid boil.
  • Empty noodles onto boiling water.
  • Cook 8-10 minutes uncovered, until slightly tender.
  • Drain and set aside.
  • Heat 1 tablespoon of oil in large skillet (or pot) over medium-high heat.
  • While the pot heats, dice onion.
  • Cook onion for 6 minutes or until it’s slightly golden brown on the edges.
  • Cut the ends off the mushrooms and slice.
  • Add mushrooms to the pot and cook for 8 minutes or until mushrooms have released are golden brown. Reduce heat to medium.
  • Add remaining 1 tablespoon of oil, minced garlic and fresh thyme leaves to the pot. Cook for 2 minutes.
  • Add flour and mix well until vegetables are coated evenly, then add vegetable stock.
  • Scrape any brown bits off the pan and stir well.
  • Bring liquid back to a boil.
  • Once boiling, add noodles and non-dairy milk.
  • Use spoon to distribute the noodles so they’re fully covered with liquid. Stir every couple minutes to ensure even cooking.
  • Cook uncovered for 8-10 minutes.
  • Keep an eye on the mixture and stir often.
  • If noodles need more liquid, add extra stock in very small increments.
  • Add salt and pepper to taste.
  • Serve immediately and garnish with chopped parsley and cheese of your choice.

Filed Under: PBE 2021, PBE Recipes

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