Mushroom Stroganoff with Buckwheat Noodles

Name: Mushroom Stroganoff with Buckwheat Noodles
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4
Ingredients: 400 g Buckwheat noodles; 600 g mushrooms (cremini, shiitake); 250 ml vegetable broth; 200 g vegan sour cream (cashew-based); 150 g onion; 15 g garlic; 20 g Dijon mustard; 30 ml tamari; 30 ml olive oil; 10 g parsley

A rich and creamy vegan stroganoff with mushrooms and buckwheat noodles. A comforting and flavorful dinner.

Total: 1 h 5 min
Servings: 4
Difficulty: Medium

Open in lopu

Nutrition

per serving

kcal: 415
Protein: 14 g
Fat: 16 g
Carbs: 55 g

Ingredients

for 4 servings

Buckwheat noodles400 g
mushrooms (cremini, shiitake)600 g
vegetable broth250 ml
vegan sour cream (cashew-based)200 g
onion150 g
garlic15 g
Dijon mustard20 g
tamari30 ml
olive oil30 ml
parsley10 g

Method

6 steps

Boil a large pot of water and cook the buckwheat noodles according to package directions; drain and set aside.
Heat olive oil in a large skillet over medium heat and sauté the chopped onion and minced garlic until softened.
Add the sliced mushrooms to the skillet and cook until browned and tender.
Stir in the vegetable broth, Dijon mustard, and tamari, simmering for 5 minutes to reduce slightly.
Lower the heat and stir in the cashew-based vegan sour cream until smooth and heated through.
Toss the cooked noodles into the sauce, garnish with fresh parsley, and serve immediately.