A Pasta Impasta: A Gluten Free, Vegan, Mushroom Stroganoff
When developing recipes, I try to take classic dishes that are familiar to many and begin to think about how I can #nourish them. Typically this means subbing cream sauces out for a coconut mixture, swapping noodles for gluten free versions, and using hearty vegetables opposed to meat.
Although my childhood dishes were much different, beef stroganoff is a family favorite to many tables around the world. A simply yet flavorful recipe, the key to this dish comes down to the sauce and the pan you cook it in. As OCD as I am, when I cook, I make a serious mess in the kitchen. Using a large sauce pan allows me to cook this recipe as clean as possible, keeping the sauce actually in the pan opposed to splattered all over the stove.
When choosing which vegetables to sub for meat, mushrooms are a great option. They have a uniquely savory flavor known as umami, and a dense, meaty texture when cooked. This makes them the perfect base for vegetarian versions of classic meat dishes: burgers, tacos, hot dogs, bolognese, even steak. I prefer to keep the mushrooms tasting like mushrooms (as this recipe calls for), however, if you are wanting the “meat” flavor without the meat, seasonings like cumin, taco seasoning, coriander, or red pepper will get you there.
pro tip: all ingredients are from trader joe’s
A Pasta Impasta: Mushroom Stroganoff
Serves: 4
- 1 bag of Trader Joe’s Organic Brown Rice & Quinoa Fusilli Pasta
- 4 cups of sliced crimini mushrooms
- 4 garlic cloves, finely chopped
- 3 Tsbp almond flour
- 2 Tbsp olive oil
- 2 Tbsp pink h=Himalayan salt
- 2 Tbsp ground black pepper
- 4 Tbsp Earth Balance vegan butter
- 1 small yellow onion, cut into half moons
- 1 1/2 cup low sodium vegetable broth
- 1/2 full fat coconut milk
- 1/4 cup nutritional yeast
- 2 Tbsp corn starch
- 4 ounces vegan cream cheese
- 1/2 cup toffuti vegan sour cream
- Fresh parsley or micro greens for topping
Method
- Bring a large pot of water to a boil and cook the pasta noodles according to the package. I sprinkle in a bit of salt to add flavor. Drain and set aside.
- While pasta is cooking, combine the mushrooms, a pinch of salt, pepper, crushed garlic, and almond flour in a large bowl. Toss to coat lightly.
- In a large sauce pan, heat 2 tbsp of the vegan butter and olive oil on medium heat. Add the mushrooms mixture, stirring consistently for about 10 minutes. Add the onions and remaining butter. Sprinkle the remaining flower and stir to coat well. Add the vegetable broth & coconut cream, nutritional yeast, and corn starch. Bring to a boil. Reduce the heat to a low simmer, stir, cover, and cook until the sauce is thickened, about 5 minutes.
- Uncover the sauce pan and add the vegan cream cheese, and sour cream. Season with salt and pepper, then stir till evenly coated.
- Plate the pasta then top with chopped parsley or micro greens.
