Easy Mushroom Stroganoff
Easy Mushroom Stroganoff
By: The Jaroudi Family
Serves 4
Ingredients:
• 5 oz raw mushrooms, chopped (140 g)
• ½ cup red onions, chopped (115 g)
• 3 cups vegetable broth (720 ml)
• 8 oz pasta, uncooked (225 g)
• 2 cloves garlic, minced
• 1 Tbsp nutritional yeast
• 2 tsp dried parsley
• 1 tsp lemon juice
• ¼ tsp black pepper
• ¼ cup of our sour cream recipe
Directions:
1.) In a large stockpot add all ingredients except for the pasta and sour cream.
2.) Turn the heat to medium-high and simmer for ten minutes.
3.) Add the pasta and cook as directed on the packaging.
4.) After the pasta is cooked turn off the heat.
5.) Stir in ¼ cup of our sour cream recipe.
Instant Pot: Add all ingredients except for the sour cream. Set high-pressure for 4 minutes. Quick-release Instant Pot (this will keep the pasta from overcooking). Stir in the sour cream.
Plant-Based Sour Cream
By: The Jaroudi Family
Makes around 1 cup
Ingredients:
• 1/2 cup raw cashews (75 g)
• ½ cup silken tofu (or white beans!) (85 g)
• 2 Tbsp lemon juice
• 1 Tbsp apple cider vinegar
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp white miso
*You may need to add a small amount of plant milk to help your blender if you have a wide blender canister.
Directions:
1.) Add all ingredients to a high-speed blender.
2.) Blend until smooth. (Use 2 Tbsp or more of plant milk if your blender canister is wide)
3.) Store in an airtight container in the refrigerator.
4.) Keeps for around 5 days
Download our easy mushroom stroganoff recipe PDF.
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Items we mentioned in the video:
