- Whole grain fettuccine noodles: 8 oz.
- Olive oil: 1 tablespoon
- Onion: 1, diced
- Garlic cloves: 3, minced
- Mushrooms: 8 oz., sliced
- Paprika: 1 teaspoon
- Dried thyme: 1 teaspoon
- Flour: 1 tablespoon
- Vegetable broth: 1 cup
- Soy creamer: 1/2 cup
- Baby spinach: 2 cups
- Salt and pepper: to taste
- Fresh parsley: chopped, for garnish
Instructions
Preparing the Noodles
- Cook Fettuccine: Follow the package instructions to cook the fettuccine noodles. Once cooked, drain and set aside.
Sautéing the Vegetables
- Heat Olive Oil: In a large pan, heat the olive oil over medium heat.
- Add Onion: Add the diced onion to the pan and sauté until it becomes translucent, about 5 minutes.
- Add Garlic and Mushrooms: Add the minced garlic and sliced mushrooms to the pan. Cook for 5-7 minutes, or until the mushrooms have released their water and are browned.
Building the Sauce
- Add Spices and Flour: Sprinkle the paprika, dried thyme, and flour over the mushroom mixture. Stir well to coat the mushrooms and onions with the spices and flour.
- Pour in Vegetable Broth: Slowly pour in the vegetable broth, stirring constantly to prevent lumps from forming.
- Add Soy Creamer: Add the soy creamer to the pan and stir well to combine. Allow the mixture to simmer for a few minutes to thicken.
Finishing the Dish
- Add Spinach: Stir in the baby spinach and cook until wilted, about 2-3 minutes. Season with salt and pepper to taste.
Serving
- Combine with Noodles: Serve the mushroom stroganoff over the cooked fettuccine noodles.
- Garnish: Garnish with chopped fresh parsley, if desired.
Tips for Perfect Vegan Mushroom Stroganoff
- Noodle Choice: While whole grain fettuccine is recommended for its nutritional benefits, you can use any type of pasta you prefer.
- Consistency: If the sauce is too thick, add a little more vegetable broth or soy creamer to reach your desired consistency.
- Extra Flavor: For added depth of flavor, consider using a mix of different mushroom varieties, such as cremini, shiitake, or portobello.
Nutritional Information (per serving)
- Calories: 350 kcal
- Carbohydrates: 45 g
- Protein: 10 g
- Fat: 12 g
- Fiber: 8 g
- Calcium: 70 mg
- Iron: 3 mg
Additional Tips
- Storage: Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on the stove or in the microwave.
- Customization: Feel free to add other vegetables like bell peppers or peas for added nutrition and flavor.
- Protein Boost: Add tofu or tempeh for an extra protein boost if desired.
This Vegan Mushroom Stroganoff is a comforting and satisfying meal that’s easy to prepare and perfect for any occasion. Enjoy the creamy, savory flavors in this wholesome plant-based dish.
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