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vegan mushroom stroganoff

This is probably the quickest, easiest stroganoff recipe we've ever made: plant-based or not! We've adapted this recipe from the Midwest Foodie, adding our crumbles for more meatiness. This creamy, umami-rich sauce goes well with any kind of pasta you like, but we like egg noodles or fettuccine (for the vegan folks!) best.

INGREDIENTS

INSTRUCTIONS

6 Servings

IIDifficulty

13 Ingredients

10 MINPreparation

15 MINCooking

25 MINTotal Time

meatless crumbles

Made With Longève

meatless crumbles

vegan mushroom stroganoff

INGREDIENTS

2 Tbsp. olive oil, divided
1 small yellow onion, diced
16 oz. sliced baby Bella mushrooms
5 cloves garlic, thinly sliced
1 Tbsp. dried thyme
½ tsp. dried sage
1 cup Longève Unseasoned meatless crumbles

1 cup oat milk
1 tsp. Dijon mustard
1 Tbsp. sherry vinegar
8 oz. pasta
Kosher salt
Fresh cracked pepper

INSTRUCTIONS

Cook pasta until al dente, then toss in olive oil and set aside.

While pasta is cooking, heat 1 Tbsp. oil in a large pan until shimmering.

Add diced onion and season with salt and pepper to taste. Sauté for 6-7 minutes.

Add the remaining 1 Tbsp. olive oil to the pan along with mushrooms, garlic, thyme, sage and Longève Unseasoned meatless crumbles. Cook for 5 minutes, stirring occasionally.

Add oat milk and Dijon mustard. Stir to combine.

Bring sauce to a simmer and simmer gently over medium-low heat for about 2 minutes or until it gets thick and creamy. Stir in sherry vinegar and season to taste with salt and pepper.

Serve with pasta and top with parmesan cheese (plant-based or not!) if desired.

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