Vegan Mushroom Stroganoff

Add a deliciously easy dinner to your rotation this fall with this Vegan Mushroom Stroganoff. In this recipe, perfectly cooked noodles are smothered in a rich gravy-like sauce filled with fresh mushrooms and warming spices. This dish is easy and hearty - a great choice during the colder months.

📝 Ingredients

• 1 Pound Egg-Free Wide Pasta
• 1 Pound Baby Bella Mushrooms (sliced)
• 2 Cups Vegetable Stock
• 1 Medium Onion (thinly sliced)
• 1/2 Cup Full Fat Coconut Milk
• 1/4 Cup Vinegar
• 4 Tablespoons Vegan Butter (divided)
• 1 Tablespoon Garlic (minced)
• 2 Teaspoons Xanthan Gum
• Salt and Pepper (to taste)

👨‍🍳 Instructions

1. 1Boil noodles based on packaged directions. Drain and set aside.
2. 2Saute Onion: In a large skillet, melt 2 tablespoons of butter and saute the sliced onion for about 2-3 minutes or until translucent.
3. 3Cook: Add the remaining butter, mushrooms, and garlic. Cook until mushrooms are tender, about 5 minutes. Add vinegar and let simmer for about 3 minutes.
4. 4Mix: In a small bowl, whisk together the xanthan gum and stock. Mix until slightly thickened or well combined. Add to the skillet and simmer for about 7 minutes on medium/low heat. Add the coconut milk and cook for about another 3 minutes. Add salt and pepper based on your preference.
5. 5Serve over noodles and enjoy!