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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. 

6 Servings
IIDifficulty
13 Ingredients
10 MINPreparation
15 MINCooking
25 MINTotal Time
meatless crumbles
Made With Longève

meatless crumbles

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vegan mushroom stroganoff
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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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