For months I have been trying to come up with a vegan meatball that would hold up in this dish, but I haven’t quite perfected it yet. When I decided I wanted to make this Mushroom Stroganoff, I realized it would be really good with just mushroom caps … eliminating the meatballs altogether. Now, you could certainly buy pre-made vegan meatballs if you’d like and slice up the mushrooms. Feel free to make it your own.

I was very pleased with how it turned out!

The entire dish is made stove top. I love a one-pot meal! I mean, who doesn’t?

We started by sauteeing the mushrooms and then removing them to prepare the sauce. They finish cooking together allowing the perfect amount of time to cook up some egg-free wide pasta noodles! If you can’t find the egg-free version of wide egg noodles, any egg-free pasta will do.

The stroganoff sauce is made with some of the traditional ingredients, vegan-style of course. Dijon mustard, vegan worcestershire sauce, vegan creamer (we love the So Delicious brand!) and vegetable stock. We created a roux with the stock and some all-purpose flour. This helps thicken the sauce. Don’t forget to season with salt and pepper.

You can serve with a dollop of vegan sour cream and garnish with a bit of fresh parsley. This one was a winner for me. I think you’ll really enjoy it 🙂 Let me know what you think in the comments section below!!





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