Apart from the changing leaves and decreasing temperature, nothin’ says fall like a big warm bowl of Stroganoff in your mouth.
This dish will get you excited for chunky sweaters, impatient for cozy nights by the fire and motivate you to bust out your holiday boxes.
Make it with love, share it with friends and enjoy the change of colors out your window.
Time: 15 – 30 minutes
Gluten free (see cook’s notes below)
Soy free (see cook’s notes below)
8 oz. uncooked ribbon noodles (230g)
1 tablespoon Earth Balance buttery spread (15g)
1 yellow onion, chopped (140g)
3 tablespoons whole wheat flour, divided (20g)
2 cups beefless beef broth or veggie broth (0.5 liters)
1 tablespoon soy sauce (15ml)
1 teaspoon lemon juice (5ml)
1 teaspoon tomato paste (6g)
1 1/2 pounds mushrooms (half portobello and half button mushrooms), cut into large 2-inch chunks (740g)
1/2 teaspoon dried thyme
1/2 teaspoon dried sage
1/2 teaspoon salt (3g)
1 tablespoon white wine vinegar (15ml)
1/4 cup vegan sour cream – optional (55g)
10 turns of fresh ground, black pepper
1/4 cup flat-leaf parsley, minced (6g)
- Cook the noodles per the direction on the package. Under cook them a bit because they will be cooked again once incorporated into the sauce.
- Drain, and set aside.
- In a large saucepan, melt the Earth Balance and sauté the onions for three minutes on medium heat.
- Add the flour and cook for 30 seconds, stirring constantly.
- Gradually add the broth, soy sauce, lemon juice and tomato paste, while stirring at the same time. Stir until mixture becomes thick and bubbly, about a minute.
- Add the mushrooms, thyme, sage and salt. Stir to combine.
- Cook for 5 minutes, stirring frequently until mushrooms have shrunk in size.
- Add the vinegar and simmer for 4 more minutes.
- Add the noodles, sour cream, 1 tablespoon of flour, black pepper and parsley and cook on low for an additional 5 minutes.
- Garnish with parsley.
You can make this dish gluten free if you use gluten free pasta, gluten free soy sauce and substitute the whole wheat flour with rice flour.
If you want a soy free version, swap out the soy sauce with sea salt to taste.
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