Beef stroganoff is iconic in it's own right, but far from ethical and sustainable. Try this vegan friendly mushroom stroganoff instead. The mushrooms give a great heart texture and still full of delicious flavors.
2 Tbsp Oil
2 Tbsp Vegan Butter
1 Yellow Onion, Finely Chopped
1 LB Cremini Mushrooms, Sliced
2 Garlic Cloves, Minced
1/2 Cup White Wine (optional)
1 & 1/2 Cup Veggie Broth
2 Tbsp All-Purpose Flour
1/4 Cup Vegan Sour Cream or Cashew Cream
1 Tbsp Worcestershire sauce (vegan)
2 Tbsp Soy Sauce
1 Tsp Dijon Mustard
Salt And Black Pepper To Taste
12 oz Vegan Friendly "Egg" Noodles
Vegan parmesan or parsley to finish (optional)
Bring a large pot of salted water to a boil. Add in your noodles and cook until al dente.
While the noodles cook, chop your onion. In a large pan over medium heat add your oil and onions. Sauté for 5 minutes or until tender.
Whenever the noodles are done, strain and toss in a bit more olive oil. Set aside covered until later.
While onion cooks, cut mushrooms and garlic and then add into the pan. Sauté another 5 minutes or until the mushrooms have slightly reduced in size. Add your white wine. Skip if not using wine.
Cook over medium-high heat until the white wine has evaporated. Add in the butter and then the flour. Cook the flour one minute.
Add in the broth, soy sauce, Worcestershire, and dijon. Stir and cook about 10 minutes or until sauce has thickened.
Turn heat down to low and add the sour cream. Stir in until it has combined with the sauce. If you don't have access to vegan sour cream, use a full fat vegan friendly milk and a bit of lemon juice.
Add salt and pepper to taste.
Serve over the egg noodles immediately.
Top with vegan parmesan or parsley.
I know that vegan sour cream is hard to find. You can use cashew cream or a full fat unsweetened plant milk instead to add creaminess. Pair with a Swedish meatball or meat replacement if you want more protein in this dish