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Prep time
5 minutes
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Cook time
10 minutes
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Serves
3
Author Notes
When I became vegan I loved veganizing meat dishes and even though I have not had beef stroganoff when I ate meat I wanted to try it. The first time I tried Mushroom Stroganoff it was not the best, second time the charm. This is an amazing recipe vegans and non vegans alike.
Mushrooms
I used can Mushrooms, but you do not need to just make sure it is 14 oz. The mushrooms that I used I cut them up a little, but you do not need to do that, you can leave them halved. Make sure to use the whole mushroom stem included.
Pasta
For the pasta I used brown rice elbow, but you can use regular pasta. For the shape of the noodle it does not matter, but I would use something simliar to elbow noodles, like spiral or shells. —Orley
Ingredients
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8 ounces
Pasta (I use Brown Rice Elbow)
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14 ounces
Mushrooms
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1/4 teaspoon
Onion Powder
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3/4 teaspoon
Garlic Powder
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1-2 dashes
Salt
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1/8 teaspoon
Black Pepper
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3 tablespoons
Nutritional Yeast
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1 tablespoon
Olive Oil
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3 tablespoons
Flour
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1/2-3/4 cups
Plant Based Milk ( I use Oat Milk)
Directions
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Boil the pasta according to the directions. While the pasta is boiling cut the mushrooms if you want to, make sure not to cut them too small.
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Once the pasta is done, put the oil on low heat and once it is hot enough put the spices and mushrooms in the oil and stir until combined.
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Add the flour and stir it until it is combined. Next, put the plant based milk (starting with 1/2 a cup add another 1/4 of a cup if you want it creamier)
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