Mushroom Stroganoff


A classic stroganoff recipe gets a plant-based revamp in this take by @veggieworldrecipes. Mushrooms pack a meaty flavor while Ancient Harvest POW! Chickpea Elbows bring a protein punch.

Prep Time: 15 minutes
Total Time: 1 hour


  • 1 package of Ancient Harvest Gluten Free Elbows Pasta
  • 2 tbs olive oil
  • ½ yellow onion
  • 2 garlic cloves
  • 1 lb mushrooms
  • 1 cup vegetable broth
  • 2 tsp soy sauce
  • 1 tsp thyme
  • ½ vegan sour cream (you can make this yourself using the solid part of 1 can of coconut milk and 3 tsp of lemon juice)
  • 2 tbsp whole wheat flour
  • Salt & pepper
  • Parsley


  1. Cook the pasta according to the package instructions
  2. Chop up your onion and mince your garlic. Add the olive oil, garlic, and onion to a pan and cook over medium heat for about 5 minutes
  3. When the onion and garlic have cooked for several minutes, add your chopped mushrooms. Cook for another 5 to 10 minutes
  4. While the mushrooms are cooking, make your sour cream by mixing the coconut cream and lemon juice
  5. Add the soy sauce, thyme, vegan sour cream, and flour to pan. Cook for about 15 minutes until flour is cooked through and sauce thickens
  6. Add the pasta to the sauce
  7. Add salt and pepper to taste and top with parsley
Servings: 4