Vegan Mushroom Stroganoff

Vegan Mushroom Stroganoff

This whole grain fettuccine mushroom stroganoff recipe presents a delicious marriage of hearty textures and robust flavors, perfect for those seeking a comforting yet wholesome meal. It encapsulates the essence of traditional stroganoff while introducing wholesome elements like whole grain fettuccine noodles and nutrient-rich mushrooms.

The dish begins with the preparation of the fettuccine noodles, cooked until just tender and set aside, ready to cradle the flavorful sauce. Meanwhile, a symphony of aromatics fills the kitchen as diced onions gently sizzle in olive oil, gradually revealing their sweet, caramelized essence. With the addition of minced garlic and sliced mushrooms, the dish transforms, imbuing the air with earthy notes and promising a depth of flavor that will linger on the palate.

As the mushrooms release their moisture and take on a golden hue, the spices make their entrance, infusing the dish with warmth and complexity. Paprika adds a subtle smokiness, while dried thyme contributes its herbaceous charm, elevating the dish beyond the ordinary. The flour, when introduced, serves as a liaison, binding the ingredients together and laying the foundation for a luxuriously creamy sauce.

With the introduction of vegetable broth and soy creamer, the sauce takes shape, thickening gradually as it simmers gently on the stove. Each stir melds the ingredients together, coaxing out their inherent flavors and creating a harmonious union of creamy richness and savory depth. The addition of fresh baby spinach injects a vibrant burst of color and a dose of wholesome goodness, as it wilts into the velvety sauce, promising a nutrient-packed indulgence with every bite.

Finally, the dish is brought together, the savory stroganoff spooned generously over the awaiting fettuccine noodles. A sprinkle of freshly chopped parsley crowns the dish, offering a touch of brightness and a visual appeal that hints at the freshness within. With each forkful, diners are treated to a symphony of flavors and textures, from the tender noodles to the rich, velvety sauce and the earthy mushrooms that punctuate each bite. This whole grain fettuccine mushroom stroganoff is a testament to the beauty of wholesome ingredients and the art of comfort food done right.

8 oz. whole grain fettuccine noodles
1 tbsp olive oil
1 onion, diced
3 garlic cloves, minced
8 oz. sliced mushrooms
1 tsp paprika
1 tsp dried thyme
1 tbsp flour
1 cup vegetable broth
1/2 cup soy creamer
2 cups baby spinach
Salt and pepper to taste
Fresh parsley, chopped, for garnish

Cook the fettuccine noodles according to package instructions. Drain and set aside.
In a large pan, heat the olive oil over medium heat. Add the diced onion and sauté until translucent.
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.
Add the paprika, thyme, and flour to the pan. Stir well to coat the mushrooms and onions.
Slowly pour in the vegetable broth, stirring constantly to prevent lumps from forming.
Add the soy creamer to the pan and stir well to combine. Let the mixture simmer for a few minutes to thicken.
Add the baby spinach to the pan and stir until wilted. Season with salt and pepper to taste.
Serve the stroganoff over the cooked fettuccine noodles. Garnish with chopped fresh parsley, if desired