Green Bean and Mushroom Stroganoff

Creamy, savory vegan stroganoff with steamed green beans and cremini mushrooms in a blended white-bean miso sauce, served over whole-grain linguine and topped with parsley.

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Step 1

Place a steamer basket in a pot with about 1 inch of water. Add the green beans and steam over boiling water until just tender, about 4 minutes. Set aside.

Step 2

Heat the Light Vegetable Broth in a large saucepan over medium heat. Add the onion and garlic and cook until the onion is tender, about 5 minutes. Stir in the mushrooms, thyme, and black pepper. Continue to cook for another 5 minutes, or until the mushrooms have softened and begin to release their juices. Set the Stroganoff aside.

Step 3

In a blender or food processor, combine the white beans, nutritional yeast, lemon juice, miso paste, and 1/4 cup of water. Blend until smooth. Scoop out 1 cup of the Stroganoff and add it to the bean mixture. Blend until smooth. If the sauce is too thick, add a little more water. If it is too thin, add more beans.

Step 4

Stir the blended bean mixture into the saucepan containing the remaining Stroganoff. Add the steamed green beans, stirring to combine and heat through. Taste and adjust the seasonings, if needed. Keep warm over low heat.

Step 5

Cook the pasta according to package instructions in a pot of boiling water until al dente. Drain well, and then divide the noodles among shallow bowls. Top the noodles with the Stroganoff and sprinkle with fresh parsley. Serve hot.