Vegan & GF Mushroom Stroganoff

Vegan & gluten free (dependant on the selected pasta) this quick, easy and comforting mid-week meal hits the right spot EVERY. SINGLE. TIME

 

INGREDIENTS 

2 tablespoons grapeseed oil, divided

1 large yellow onion

1 lb / 455 g cremini mushrooms*

3 cloves of garlic, minced

2 teaspoons fresh thyme, picked

3 tablespoons Orgran Gluten Free All Purpose Plain Flour

3 1/2 cups Moredough Kitchens Premium Vegetable Stock

200g dry pappardelle or Eco Organics Mung Bean Fettuccine  for a gluten-free dish

1/2 cup plain Australias Own Organic Almond Milk

Nirvana Organics Himalayan Crystal Salt and Gourmet Organic Herbs Organic Cracked Black Pepper

For garnish: Parsley &  Angel Food Parmesan Alternative 

 

METHOD

Heat a 1 tablespoon of oil in large skillet (or pot) over medium-high heat. While the pot heats, dice onion. Cook onion for 6 minutes, or until it’s translucent and slightly golden brown on edges. Meanwhile, cut the ends off the mushrooms and slice. Add mushrooms to the pot and cook for 8 minutes, or until mushrooms have released all their liquids and are golden brown.

Reduce heat to medium. Add remaining 1 tablespoon of oil, minced garlic and freshly picked thyme leaves to the pot. Cook for 2 minutes. Add flour and mix well until vegetables are coated evenly. Then add vegetable stock. Scrape any brown bits off the pan and stir well. Bring liquid back to a boil.

Once boiling, add chosen pasta and almond milk. Use spoon to distribute the noodles so they’re fully covered with liquid. Stir every couple minutes to ensure even cooking. Cook uncovered for 8-10 minutes or until the pasta is el dente. Keep an eye on your mixture: if pasta needs more liquid, add extra stock in very small increments. Add salt and pepper to taste. Serve immediately and garnish with chopped parsley and cheese of your choice.