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Dairy Free Mushroom Stroganoff
Easy and delicious vegan mushroom stroganoff.
Prep Time
5
minutes
mins
Cook Time
15
minutes
mins
Course:
Dinner, Main Course, vegan
Cuisine:
Dinner, main course, vegan
Keyword:
Dinner, Easy Recipes, Healthy, main course, Mushrooms, Vegan
Servings:
4
people
Ingredients
1
cup
onions - diced
4
cups
of sliced mushrooms
1
teaspoon
olive oil
5
cups
vegetable stock
1
teaspoon
ground sage
1
teaspoon
garlic powder
1
teaspoon
salt
1/4
teaspoon
black pepper
1
cup
almond milk or milk of choice
1
tablespoon
balsamic vinegar
1
tablespoon
onion powder
2
tablespoons
soy sauce or coconut aminos
8
ounces
chickpea pasta
2
tablespoons
cornstarch
1
tablespoon
water
Optional - chives
Instructions
In a large skillet pan, add olive oil, onions and mushrooms and stir over medium heat until onions and mushrooms start to sweat and soften slightly.
Add vegetable stock, ground sage, garlic powder, salt, black pepper, almond milk, balsamic vinegar, onion powder, soy sauce or coconut aminos and chickpea pasta.
Bring mixture to a boil and simmer and stir occasionally until pasta is cooked ~8-10 minutes.
Whisk together the cornstarch and water and stir into the sauce and noodle mixture. Stir until sauce thickens slightly.
Add optional chives on top.