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Mushroom Stroganoff

This a vegan take on a very classic dish that is perfect on a cold day and it sure is comfort food. I like to make mine in the crockpot so I have dinner ready when we get home. We eat our stroganoff with pasta but it goes well with rice or quinoa and maybe even roasted vegetables.

 

 

 

 

 

 

 

  • 1 yellow onion, peeled and minced
  • 1 tbsp. olive oil
  • 2 garlic cloves, peeled and grated
  • 2 tsp thyme, minced
  • 1 pound mushrooms (like to mix them up and use whatever I have on hand: the Portobello, white buttons, porcini or oyster mushrooms) sliced or cut into smaller pieces
  • 2 Beyond burger hot Italian sausage, diced
  • 1 cup zucchini, diced
  • 1 cup almond milk
  • 1 tbsp. all-purpose flour
  • ½ cup vegetable broth
  • ½ cup vegan sour cream
  • 1 tsp tomato paste
  • 2 tbsp. Bragg’s liquid aminos or tamari sauce
  • Black pepper and salt to taste
  • ¼ cup parsley, minced

Put yellow onion and oil in a large skillet and sauté over a medium heat for 8 minutes.

Add the garlic and thyme, and cook for another minute.

Add the mushroom and sauté for 5 minutes.

Spread the mushrooms in an even layer to help them brown.

Add zucchini. Sprinkle flour over and stir quickly.

Use a whisk and whisk in broth little at the time until all flour has dissolved. Add it to the crockpot and add almond milk, Bragg’s liquid aminos, sausages, tomato paste and thyme. Set to high and cook for 2 hours or put on low if you planning to let it cook for a while. Before serving  stir in sour cream.

Toss with pasta and sprinkle parsley as a garnish before serving.

About Green Mom

Fredrica Syren, the author and founder of Green-Mom.com, was born in Sweden. Her mother was a classically trained chef who introduced her to many eclectic flavors and skills at a young age. Her mom’s passion for the outdoors and gardening planted the seed for her own love of nature and healthy eating. She received a degree in journalism and has worked as a print, Internet and broadcasting journalist for many years with big businesses within Europe and the United States. After her mom was diagnosed with terminal cancer and she with pre-cancer, Fredrica changed her career to become a full time yoga teacher and activist. A longtime world traveler, foodie and career woman, she was exposed to many facets of life, but nothing inspired her more than becoming a mom. After her first-born, Fredrica began a food blog focusing on local, seasonal, organic & vegetarian dishes. Years of food blogging developed into the cookbook Yummy in My Tummy, Healthy Cooking for the Whole Family. Upon the arrival of her second child, Fredrica founded Green-Mom.com. Her vision was to establish a site providing insight about gardening, home and personal care, baby & child, and of course food & nutrition. Green-Mom.com hosts many talented writers shedding light on ways to incorporate eco-friendly and nutritious practices for busy families. She is an advocate for organic, local and sustainable businesses. Fredrica hopes to inspire social change through her lifestyle, passion and business. Fredrica lives with her husband James Harker-Syren and their three children in San Diego, CA.

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