Vegan Mushroom Stroganoff

🧂 Ingredients

• 1 Pound Egg-Free Wide Pasta
• 1 Pound Baby Bella Mushrooms

  sliced
• 2 Cups Vegetable Stock
• 1 Medium Onion

  thinly sliced
• ½ Cup Full Fat Coconut Milk
• ¼ Cup Vinegar
• 4 Tablespoons Vegan Butter

  divided
• 1 Tablespoon Garlic

  minced
• 2 Teaspoons Xanthan Gum
• Salt and Pepper

  to taste

Instructions

• 1 Boil noodles based on packaged directions. Drain and set aside.
• 2 In a large skillet, melt 2 tablespoons of butter and saute the sliced onion for
  about 2-3 minutes or until translucent.
• 3 Add the remaining butter, mushrooms, and garlic. Cook until mushrooms are
  tender, about 5 minutes. Add vinegar and let simmer for about 3 minutes.
• 4 In a small bowl, whisk together the xanthan gum and stock. Mix until slightly
  thickened or well combined. Add to the skillet and simmer for about 7 minutes on
  medium/low heat. Add the coconut milk and cook for about another 3 minutes. Add
  salt and pepper based on your preference.
• 5 Serve over noodles and enjoy!

Nutrition Info