Vegan Mushroom Stroganoff

Growing up, my mom would make ground turkey stroganoff during the week. Served over rice or noodles. I remember how creamy and delicious the sauce was. This recipe is completely dairy and meat free! Just full of mushrooms and a creamy sauce served over whole wheat penne pasta.

But you can use whatever pasta or rice that you wish! Play around with the flavors. There's no right or wrong on any recipe! Here is my version of a dish I grew up on but vegan style!

Vegan Mushroom Stroganoff

Ingredients

2 1/2 cup cooked whole wheat penne pasta

1. In a medium saucepan, fill 3/4 way full and bring your water to a boil. Sprinkle in some salt (this helps prevent pasta from sticking). Add your pasta and boil for about 10 minutes or until pasta is tender. Strain and set aside.

1/2 cup chopped onions

1 cup sliced portobello mushrooms

1 cup vegan cheese sauce #2 (optional)

1/2 cup vegan sour cream

2 garlic cloves, minced

1 tsp onion powder

Sea salt to taste

Directions:

1. In a medium size skillet, add a little bit of water in your skillet (like 2 tbsp) and saute the onions, garlic, and mushrooms on medium heat; until tender.

2. Add the cheese sauce, sour cream, onion powder, and sea salt to taste. If you find the sauce too thick, add a little bit of nondairy to thin it out.

3. You can add your pasta to the skillet or just pour it over your pasta as you serve.

I hope you enjoy this as much as I did. It brought back good memories growing up! Bon appetite!

#pasta #penne #vegan #food #foodie #mushroom #wholewheatpasta #stroganoff