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

Ingredients

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

Directions

Cook the pasta according to the package instructions
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
When the onion and garlic have cooked for several minutes, add your chopped mushrooms. Cook for another 5 to 10 minutes
While the mushrooms are cooking, make your sour cream by mixing the coconut cream and lemon juice
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
Add the pasta to the sauce
Add salt and pepper to taste and top with parsley

Servings: 4

Mushroom Stroganoff

Ingredients

Directions

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