Mushroom Stroganoff

Catherine Barclay

Mushroom Stroganoff is a delectable, plant-based take on the classic stroganoff dish. It features a rich and creamy sauce made with savory mushrooms, onions, and a blend of flavorful spices. This hearty meal is both satisfying and filling, making it an excellent choice for a large family meal or for leftovers to enjoy for lunch the following day. Its plant-based nature offers a wholesome, comforting dish that doesn't compromise on taste or heartiness.

Print Recipe Pin Recipe

Course Main Course

Servings people

Calories 33 kcal

Ingredients

1 packet whole wheal pasta
2 cups portabella mushrooms sliced
1 med brown onion diced
2 cloves garlic minced
1 tbsp tomato paste
1 tbsp lemon juice
1 tbsp lite soya sauce
2 cups vegetable stock
⅓ cup Deb Plowmans white sauce

Instructions

Saute onions and garlic in a little vege stock or water until the onions start to go clear, then add the mushrooms, and continue to saute until mushrooms reduce in size.
Cook pasta to pack instructions and set aside.
Combine all liquid ingredients to the sauted veges and heat through. Then add the pasta.
Serve sprinked with chives, chilli flakes and chopped tomato.

Nutrition

Calories: 33kcalCarbohydrates: 7gProtein: 1gFat: 0.2gSaturated Fat: 0.05gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.01gTrans Fat: 0.003gSodium: 507mgPotassium: 247mgFiber: 1gSugar: 4gVitamin A: 312IUVitamin C: 5mgCalcium: 12mgIron: 0.3mg

Keyword mushroom, plantbased, vegan, whole wheat pasta

Tried this recipe?Let us know how it was!