Foodie Friday, on a Sunday: Lemon Garlic Pork Chops and Vegan Mushroom Stroganoff, Part 2

The is the second part of my night cooking 2 dinners – my dinner of Vegan Mushroom Stroganoff. It doesn’t look like much while cooking it, but it tasted much better than I thought it would!

I used the recipe from One Green Planet but made some adjustments according to my breastfeeding baby’s strict diet. The link is directly to their website/recipe. I’ll post the full recipe here as well, and add in my adjustments :-).

INGREDIENTS

  • 8 ounces uncooked ribbon noodles (I used brown rice rotini)
  • 1 tablespoon olive oil
  • 1 yellow onion, chopped
  • 3 tablespoons whole wheat flour, divided (I used almond flour)
  • 2 cups beefless beef broth or vegetable broth (just stuck with vegetable broth)
  •  1 tablespoon soy sauce (replaced with coconut aminos)
  • 1 teaspoon lemon juice
  • 1 teaspoon tomato paste (eliminated)
  • 1 1/2 pounds mushrooms (half Portobello and half White Button mushrooms), cut into large 2-inch chunks
  • 1/2 teaspoon dried thyme (I did 1 tsp)
  • 1/2 teaspoon dried sage (I did 1 tsp)
  • 1/2 teaspoon salt
  • 1 tablespoon white wine vinegar
  • 1/4 cup vegan sour cream (optional) (eliminated)
  • 10 turns of fresh ground, black pepper
  • 1/4 cup flat-leaf parsley, minced

Cooking:

  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 3 minutes over medium heat.
  4. Add the flour and cook for 30 seconds, stirring constantly. (I also added corn starch to help thicken it since I use almond flour)
  5. Gradually add the broth, soy sauce, lemon juice, and tomato paste (I eliminated this), 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 (eliminated), 1 tablespoon of flour, black pepper, and parsley and cook on low for an additional 5 minutes.
  10. Garnish with parsley.

I also topped this with the asparagus I made in the previous post and avocado, diced.Vegan Mushroom Stroganoff