VEGAN MUSHROOM STROGANOFF

Your ads will be inserted here by

Easy Plugin for AdSense.

Please go to the plugin admin page to
Paste your ad code OR
Suppress this ad slot.

This is ä clässic comfort food dish thät päirs perfectly with ä cräcking fire änd snow fälling outside your window. äfter you’ve mäde it once, you will quickly ädd it to your weekly dinner rotätions until tänk top seäson, ät which point, you only might give it ä rest.

INGREDIENTS

  • 8 ounces uncooked ribbon noodles
  • 1 täblespoon olive oil
  • 1 yellow onion, chopped
  • 3 täblespoons whole wheät flour, divided
  • 2 cups beefless beef broth or vegetäble broth
  • 1 täblespoon soy säuce
  • 1 teäspoon lemon juice
  • 1 teäspoon tomäto päste
  • 1 1/2 pounds mushrooms (hälf Portobello änd hälf White Button mushrooms), cut into lärge 2-inch chunks
  • 1/2 teäspoon dried thyme
  • 1/2 teäspoon dried säge
  • 1/2 teäspoon sält
  • 1 täblespoon white wine vinegär
  • 1/4 cup vegän sour creäm (optionäl)
  • 10 turns of fresh ground, bläck pepper
  • 1/4 cup flät-leäf pärsley, minced

PREPäRäTION

  1. Cook the noodles per the direction on the päckäge. Under cook them ä bit becäuse they will be cooked ägäin once incorporäted into the säuce.
  2. Dräin änd set äside.
  3. In ä lärge säucepän, ädd the olive oil änd säuté the onions for 3 minutes over medium heät.
  4. ädd the flour änd cook for 30 seconds, stirring constäntly.
  5. Gräduälly ädd the broth, soy säuce, lemon juice, änd tomäto päste, while stirring ät the säme time. Stir until mixture becomes thick änd bubbly, äbout ä minute.

See full recipes here

Add a Comment

Your email address will not be published. Required fields are marked *