Farm Boy shared with us this recipe for Plant-Based Mushroom Stroganoff, a hearty, dairy-free twist on a comfort classic. Creamy, savoury, and packed with mushrooms and plant-based protein, it’s a satisfying meal perfect for any night of the week.
Plant-Based Mushroom Stroganoff
Prep Time: 10 min
Cook Time: 30 min
Serves: 4
Ingredients:
- 250 g Farm Boy™ Whole Wheat Tagliatelle Pasta
- 1 Tbsp extra virgin olive oil or avocado oil
- 1 large onion, diced
- 2 cloves garlic, minced
- 450 g mushrooms sliced
- 1 pack Farm Boy™ Plant-Based Original Veggie Ground
- 1 cup Farm Boy™ Organic Low Sodium Vegetable Broth
- 1 ½ Tbsp Farm Boy™ Organic Tamari Sauce or to taste
- 1 ½ Tbsp Farm Boy™ Cornstarch
- 2-3 Tbsp Farm Boy™ Nutritional Yeast to taste
- ¾ tsp Farm Boy™ Organic Paprika
- 1 cup Farm Boy™ Organic Unsweetened Almond Plant-Based Beverage
- salt and pepper to taste
- ¼ cup chopped parsley for garnish
Directions:
- Cook Farm Boy™ Whole Wheat Tagliatelle Pasta according to package directions. Drain and toss with a bit of extra virgin olive oil to prevent it from sticking. Set aside.
- In a large skillet, heat extra virgin olive oil over medium-high heat and add onions. Cook, stirring often, until softened, about 2-4 minutes.
- Add garlic and mushrooms and cook for about 10 minutes, until mushrooms are soft.
- Add Farm Boy™ Plant-Based Original Veggie Ground. Stir to combine and cook for 5 minutes.
- In a large measuring cup, combine Farm Boy™ Organic Low Sodium Vegetable Broth, Farm Boy™ Tamari Sauce, Farm Boy™ Cornstarch, Farm Boy™ Nutritional Yeast, Farm Boy™ Organic Paprika, and Farm Boy™ Organic Unsweetened Almond Plant-Based Beverage. Whisk until smooth and pour into skillet, stirring to combine. Bring to a gentle boil and cook, stirring often, for 5-10 minutes, until thickened. Season with salt and pepper to taste.
- Stir in cooked pasta and toss to combine. Cook gently for a few minutes to make sure everything is hot.
- Serve, garnished with fresh parsley.
