Meatless Monday with Vegan Mushroom Stroganoff | Miratel Solutions

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Meatless Monday with Vegan Mushroom Stroganoff

Welcome (back) to the Miratel blog for another flavourful installment of our Meatless Monday vegan recipe share series. Miratel took the Meatless Monday pledge to support reducing meat consumption 15% by eliminating it one day per week to preserve the health of our planet. We consider our support of this great movement part of our CSR business strategies as it spreads awareness of the impact of our food choices on our environment.

Pasta dishes are a great go to option for a variety of meals, especially when entertaining a crowd and wanting to offer all your guests (even the vegan ones) something delicious and satisfying to eat. That is why today we’re sharing this amazing vegan version of a Russian classic with vegan mushroom stroganoff. This tasty recipe comes from one of our favourite vegan recipe resources, One Green Planet.

Ingredients (serves 4-6)

  • 8 oz. uncooked ribbon noodles (230g)meatlesss monday vegan mushroom stroganoff
  • 1 tablespoon olive oil (15ml)
  • 1 yellow onion, chopped (140g)
  • 3 tablespoons whole wheat flour, divided (20g)
  • 2 cups beefless beef broth or veggie broth (0.5 liters)
  • 1 tablespoon soy sauce (15ml)
  • 1 teaspoon lemon juice (5ml)
  • 1 teaspoon tomato paste (6g)
  • 1 1/2 pounds mushrooms (half portobello and half button mushrooms), cut into large 2-inch chunks (740g)
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried sage
  • 1/2 teaspoon salt (3g)
  • 1 tablespoon white wine vinegar (15ml)
  • 1/4 cup vegan sour cream – optional (55g)
  • 10 turns of fresh ground, black pepper
  • 1/4 cup flat-leaf parsley, minced (6g)

Directons

  1. Cook the noodles per the direction on the package. Under cook them a bit because they will be cooked again once incorporated into the sauce.
  2. Drain, and set aside.
  3. In a large saucepan, add the olive oil and sauté the onions for three minutes on medium heat.
  4. Add the flour and cook for 30 seconds, stirring constantly.
  5. Gradually add the broth, soy sauce, lemon juice and tomato paste, while stirring at the same time. Stir until mixture becomes thick and bubbly, about a minute.
  6. Add the mushrooms, thyme, sage and salt. Stir to combine.
  7. Cook for 5 minutes, stirring frequently until mushrooms have shrunk in size.
  8. Add the vinegar and simmer for 4 more minutes.
  9. Add the noodles, sour cream, 1 tablespoon of flour, black pepper and parsley and cook on low for an additional 5 minutes.
  10. Garnish with parsley.

This great dish will fit perfectly on the table for any special event – or any day really. As with any pasta you can choose a whole-wheat, whole grain, brown rice or other alternative pasta over traditional pasta as it will keep you fuller longer and add fibre to your diet.

If you haven’t already, we encourage you to visit the Meatless Monday website and join us in taking the pledge today. Spread the word at home and at work and promote CSR business initiatives to make your green call centre, office, factory, shop, restaurant or salon even greener.

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