Vegan Mushroom Stroganoff Recipe
easy | dinner
THE PICKY EATER BLOG
Prepare the pasta according to the package. Sauté onions and garlic in pan with oil for 3 minutes.
Next, add the sliced mushrooms and cook until they are tender.
ADD VEGGIE BROTH
Whisk together the vegetable broth, the soy sauce and cornstarch until smooth. Pour it into the pan, along with the nutritional yeast.
ADD NON-DAIRY MILK
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. Season with paprika powder, salt and pepper to taste.
Add the pasta to the pan and mix and warm until everything is combined.
Serve with vegan parmesan or fresh parsley!
Serve this vegan dinner for family meals at home!