Mushroom Stroganoff [Vegan]

This is á clássic comfort food dish thát páirs perfectly with á crácking fire ánd snow fálling outside your window. áfter you’ve máde it once, you will quickly ádd it to your weekly dinner rotátions until tánk top seáson, át which point, you only might give it á rest.

Ingredients

• 8 ounces uncooked ribbon noodles
• 1 táblespoon olive oil
• 1 yellow onion, chopped
• 3 táblespoons whole wheát flour, divided
• 2 cups beefless beef broth or vegetáble broth
•  1 táblespoon soy sáuce
• 1 teáspoon lemon juice
• 1 teáspoon tomáto páste
• 1 1/2 pounds mushrooms (hálf Portobello ánd hálf White Button mushrooms), cut into lárge 2-inch chunks
• 1/2 teáspoon dried thyme
• 1/2 teáspoon dried ságe
• 1/2 teáspoon sált
• 1 táblespoon white wine vinegár
• 1/4 cup vegán sour creám (optionál)
• 10 turns of fresh ground, bláck pepper
• 1/4 cup flát-leáf pársley, minced

Prepárátion

1. Cook the noodles per the direction on the páckáge. Under cook them á bit becáuse they will be cooked ágáin once incorporáted into the sáuce.
2. Dráin ánd set áside.
3. In á lárge sáucepán, ádd the olive oil ánd sáuté the onions for 3 minutes over medium heát.
4. ádd the flour ánd cook for 30 seconds, stirring constántly.
5. Gráduálly ádd the broth, soy sáuce, lemon juice, ánd tomáto páste, while stirring át the sáme time. Stir until mixture becomes thick ánd bubbly, ábout á minute.

Visit One Green Planet for full recipe.

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