Vegan Mushroom Stroganoff- Healthy Recipe

Three types of mushrooms give this pasta great texture and earthy flavor. Feel free to substitute your own favorite mushroom varieties.

PREP: 15 MINUTES | COOK: 20 MINUTES • SERVES 6

1 pound fettuccine or spaghetti

1 onion, cut in half lengthwise, then cut crosswise into thin slices

3 cups sliced button mushrooms

2 cups sliced shiitake mushrooms

1 cup sliced oyster mushrooms

1 cup vegetable broth

1 cup soy milk

3 tablespoons regular or reduced-sodium soy sauce

2 tablespoons white wine (optional)

Dash of ground red pepper

Freshly ground black pepper

2 tablespoons cornstarch

Bring a large pot of water to a boil. Add the pasta and cook until al dente, about 8 minutes. Drain the pasta and transfer it to a serving bowl. Set aside.

While the pasta cooks, put the onion in a large nonstick skillet and add 1⁄3 cup of water. Cook, stirring occasionally, until the onion softens, about 3 minutes. Add all three types of mushrooms and cook about 3 minutes.

Add the broth, soy milk, soy sauce, wine (if using), red pepper, and black pepper to taste. Cook over medium heat, stirring occasionally , until the mushrooms are tender, about 12 minutes.

In a small bowl, whisk the cornstarch with ¼ cup cold water. Add the cornstarch mixture to the skillet and cook, stirring, until the sauce thickens. Toss the mushroom sauce with the pasta and serve immediately .

If you are into cooking videos, watch Vegan Mushroom Stroganoff

Next time you can try... Eggless Egg-Salad or our Molecular Gastronomy Recipes.

Vegan Mushroom Stroganoff Vegetarian