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Vegan Mushroom Stroganoff, Guilt-Free and Delicious!

Vegan Mushroom Stroganoff, Guilt-Free and Delicious!

All posts, Food, Main meals, Recipes

Want to enjoy a rich bowl of pasta, sans guilt, cream, and meat?

Enjoy this recipe for vegan mushroom stroganoff!

Ingredients

0.5 oz dried mushrooms (I used chanterelle)

1 package Nasoya Pasta Zero Plus noodles (or similar brand)

1 tsp coconut oil or spread

1/8-1/4 cup vegan parmesan

A couple shakes (to taste) of garlic powder, sea kelp, fresh ground pepper

1 Tb Tofutti vegan sour cream

Directions

Reconstitute dried mushrooms in a glass bowl of hot water (approximately 20 minutes)

Rinse and drain noodles in a colander, then cut into shorter pieces with kitchen scissors

Drain mushrooms and add the noodles and coconut spread to the glass bowl.

Microwave for 1 minute, 30 seconds.

Mix well.

Add the rest of the ingredients and then mix well again.

Eat the whole bowl yourself! Yum!

 

About the author

I make fruits and vegetables come alive for kids and families; You can build a foundation of lifelong healthy habits and attitudes through my Fruit Funshops, Mama's Nights Out, Blog, and Books: The Healthy Mama’s Guide to feeding your family well – Simply and Sanely and its companion cookbook.