Mushroom Stroganoff

Nowhere in the ingredients list did it say vegan sour cream but still good without it

It didn't say how much soy milk to put in, but in making roughly half the recipe, I added 3/4 C. It's very tasty!

Use blender

Ingredient list says soy milk instructions say vegan sour cream. Would definately use heavy seasoning or fry some garlic before adding water and pasta

It was hard to follow as I got all the right ingredients, but some were omitted in the instructions making it hard to know what its purpose was for in the first place (white wine vingear & sour cream was listed on the linked website). I was able to find more clarification when clicking the website where the recipe is posted but it was still inconsistent. As a result, I found it a little bland. I think this recipe could be great, but I would just like more clarification on what to do with the extra ingredients on the list and how much of it exactly.

Very tasty! A lot of flavour.

Added some smoked paprika and replaced the soy milk with oat-based creme fraiche. Loved it!

There's no measurements so we had to guesstimate. It turned out... Boring.

Didn't have parsley, but this totally hit the spot tonight!

Made with lb of beef as well was a great meal super easy

medium heat. Add onion and garlic and cook until fragrant and the onion is soft, about 5 minutes. Then add the mushrooms and cook until they release their juices and become soft, about 7 minutes. Stir in the vegetable broth, soy sauce or tamari and thyme, and stir to combine. Reduce heat to medium-low and simmer until the liquid has reduced by a third, about 10 minutes. Mix in the Vegan Sour Cream and flour. Continue to simmer until the sauce thickens, another 3 minutes. Remove from heat. Cook the pasta according to package directions, until al dente. Drain, rinse and return the noodles to the pot. Pour the mushroom sauce over the pasta and stir to coat. Season with salt and black pepper to taste. Divide the pasta between 4 bowls and garnish with freshly chopped parsley. Serve immediately

Not yet made

Yummy! Next time I’ll put some peas in it to boost the veg slightly.

start making pasta between mushrooms and broth

did not use vegan sour cream or whole wheat flour substituted generic for the two

Delicious, creamy, and filling. I followed a different recipe to make vegan sour cream with silken tofu, but overall the food was good and warming. I'd make it again and again as a staple in my house.

Add white wine vinegar or white wine and lemon juice to make it really bring out the flavor. Also I used chickpea flour instead of regular flour to make it more filling.

It was really good! But it wasn't super filling so when making this I would make a side salad or something.