Easy Vegan Mushroom Stroganoff Recipe

This easy stroganoff recipe is made with whole wheat pasta for added fiber and nutrients, and a non-dairy cream sauce infused with garlic and spices that’s low in fat and calories.

INGREDIENTS

– Whole wheat penne pasta – Olive oil  – Onion – Cloves garlic – Mushrooms – Vegetable broth

Step-by-step instructions!

Follow our easy instructions for success!

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Prepare penne pasta according to package directions. Meanwhile, in a large skillet over medium-high heat, sauté the onions and garlic in olive oil for 3 minutes, or until slightly browned, stirring occasionally.

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Add the mushroom mixture, and stir to combine. Continue to sauté until the mushrooms are tender.

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In a jar, whisk together the vegetable broth, the soy sauce and cornstarch until smooth. Pour it into the pan, along with the nutritional yeast.

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Stir in the non-dairy milk until combined. Bring it to a simmer and cook for 5-10 minutes, or until thickened to desired consistency.

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Season with paprika powder, salt and pepper to taste.

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Choose Your Mushroom: You can use any mushroom variety you enjoy for this recipe. I used cremini mushrooms and white button mushrooms, but any variety would work well.

NOTES

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