Creamy Mushroom Stroganoff
A comforting, warm, healthy and hearty dish
Equipment
- Big pot
Ingredients
- 1 yellow onion sliced and quartered
- 10 oz cremini mushrooms sliced
- 4 tsp no beef better than bouillon
- 4 cups water
- 8 oz egg noodles about 4 cups
- 2 tbsp nutritional yeast
- 2 cloves garlic minced
- 1/2 tsp black pepper
- 1/2 tsp white pepper
- 4 tbsp vegan butter
- 1 tbsp lemon juice
- salt to taste
- 2 tbsp chopped parsley
Instructions
- Dry-fry onions and mushrooms over medium heat until brown ~3-5 minutes. Deglaze pan by pouring in mixed bouillon stock.
- Add pasta, nutritional yeast, black pepper, white pepper, garlic. Bring to a boil over high heat, then reduce temperature to medium-low, and let simmer for 10-15 minutes, stirring occasionally, making sure nothing is sticking to the bottom of the pan.
- Turn off the heat, stir in vegan butter, lemon juice, and salt to taste.
- Garnish with chopped parsley.