Vegan Spring Vegetable Stroganoff
Creamy vegan spring inspired veggie stroganoff.
Servings: 4
Calories: 398kcal
Ingredients
- 8 Ounces Pasta, I used Mafalda
- 12 Ounces Asparagus, cut into 1 inch pieces
- 1 Cup Frozen peas
- 2 Tablespoons Olive oil
- 1 Shallot, diced
- 4 Cloves Garlic, chopped
- 20 Ounces Baby bella mushrooms, chopped
- 1/2 Cup White wine, vegan
- 1 1/4 Cup Vegetable broth
- 8 Ounces Vegan cream cheese, I used Kite Hill
- 1 teaspoon Cornstarch(optional)
- 1 teaspoon Water(optional)
- 1 teaspoon Lemon zest
- 1 teaspoon Lemon juice
- Salt and Pepper to taste
- Vegan Parmesan for serving if desired
Instructions
- Cook the pasta according to the package directions.
- When the pasta has about 2-3 minutes left to cook, add the peas and asparagus to the boiling water with the pasta and let simmer for the remainder of the time.
- Drain the pasta, peas and asparagus.
- While the pasta cooks, heat the olive oil on medium high in a large non-stick skillet.
- Add the shallots, garlic and mushrooms to the skillet. Sauté, reducing heat as needed until the mushrooms begin to brown. About 5-10 minutes. Season with a pinch of salt and pepper.
- Remove the shallots, garlic and mushrooms from the skillet. Put them in a bowl and set aside.
- Add the white wine to the skillet. Simmer for 1-2 minutes to start reducing.
- Then add the vegetable broth, vegan cream cheese and a few pinches of salt and pepper.
- Bring to a simmer, reduce heat to medium low and whisk constantly until the vegan cream cheese has melted completely into the sauce and the sauce is thick and creamy.
- If you want the sauce to be thicker, whisk together the cornstarch and water in a small mixing bowl until the cornstarch has dissolved in the water. Add it to the sauce now and whisk to combine. This will thicken it up quickly.
- Add the lemon zest and lemon juice to the skillet and whisk to combine.
- Add the mushrooms back into the skillet and stir to combine.
- Add the asparagus, peas and pasta to the skillet, then toss to combine everything. Season with another pinch of salt and pepper.
- Taste and adjust seasonings. Adding more salt, pepper or lemon if needed.
- Serve immediately with fresh herbs and vegan Parmesan if desired.
Video
Nutrition
Calories: 398kcal | Carbohydrates: 66g | Protein: 19g | Fat: 25g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 532mg | Potassium: 1078mg | Fiber: 11g | Sugar: 11g | Vitamin A: 1078IU | Vitamin C: 22mg | Calcium: 115mg | Iron: 5mg