Vegan Mushroom Stroganoff

First I have to say, this is a Chameleon type of dish in that it can be custom tailored to your particular tastes and dietary requirements. Vegan - check, just follow the recipe below, Vegetarian and eat dairy, swap soy with milk and nutritional yeast with cheese, Carnivore - add beef or chicken. I would recommend making it at least once as instructed and then experiment with swap outs (included in parenthesis below).

Recipe: Mushroom Stroganoff 

1 1/2 cups wide noodle (egg or eggless as your preference)

1 1/2 cups of water

1/2 cup plant milk (I use soy, swap with bovine milk if not vegan)

3 tablespoons Nutritional Yeast (1/4 cup sour cream or plain yogurt)

1 tablespoon mushroom powder

1/2 cup mushrooms (in the photo above I used leftovers of roasted porcini)

1 teaspoon crushed garlic

1/4 cup chopped parsley

Salt & Black pepper to taste

In a sauce pan combine all ingredients above (reserve a bit of parsley for plating), bring to a boil, lower heat to simmer and stir occasionally for 6-8 minutes. Turn off and let sit for 2-3 minutes to thicken the sauce. This recipe is a no drain easy lunch or side dish for dinner.

Mushroom powder is available online but can be rather costly, I make my own when I either get a good deal on fresh mushrooms and dehydrate them overnight and then process into powder or purchase dry mushrooms and create the powder from them. Ideally, the broken and less attractive mushrooms are perfect for this pantry item. 

I'd love to hear if you make this what you think, tag me on social media so I can see your tasty meal!