Vegan Mushroom Stroganoff
Ingredients
8 oz. package whole grain fettuccine noodles
1 tbsp. olive oil
1 onion, diced
3 garlic cloves, minced
8 oz. mushrooms, sliced
1 tsp. paprika
1 tsp. dried thyme
1 tbsp. flour
1 cup vegetable broth
1/2 cup plant based creamer
2 cups baby spinach
salt and pepper to taste
fresh parsley, chopped for garnish
Directions
Cook Fettuccine: Follow the package instructions to cook the fettuccine noodles. Once cooked, drain and set aside.
In a large pan, heat the olive oil over medium heat. Add Onion: Add the diced onion to the pan and sauté until it becomes translucent, about 5 minutes.
Add the minced garlic and sliced mushrooms to the pan. Cook for 5-7 minutes, or until the mushrooms have released their water and are browned.
Sprinkle the paprika, dried thyme, and flour over the mushroom mixture. Stir well to coat the mushrooms and onions with the spices and flour.
Slowly pour in the vegetable broth, stirring constantly to prevent lumps from forming.
Add the creamer to the pan and stir well to combine. Allow the mixture to simmer for a few minutes to thicken.
Add Spinach: Stir in the baby spinach and cook until wilted, about 2-3 minutes. Season with salt and pepper to taste.
Combine with Noodles: Serve the mushroom stroganoff over the cooked fettuccine noodles.
Garnish with chopped fresh parsley, if desired.
https://freerecipenetwork.com/vegan-mushroom-stroganoff/