Vegan Mushroom Stroganoff


Prep Time

20

Prep Notes

Winter screams comfort foods--noodles and thick sauces. This vegan stroganoff fits the bill and replaces carb-heavy noodles with veggie pasta! Swap out your favorite veggies for the noodles (sweet potatoes, butter nut squash, etc.)

Cooking Time

35

Yields

4

Ingredients

For the Meatballs:

1 T flaxseed meal
2 T water
Four servings tempeh
2 t fennel seed
2 t thyme
1/2 t cumin
1/2 t paprika
1/2 t ground sage
1 t garlic powder
1/2 t onion powder
2 T brown rice flour
salt/pepper

For the gravy:

olive oil
1/2 white onion, thinly sliced
8 ounces cremini mushrooms
1 clove garlic, minced
2 T white wine
2 T nutritional yeast
2 T miso
1 1/2 cups water
salt/pepper
2 T brown rice flour

For the noodles:

1 celariac, peeled
2 large rutabaga, peeled
olive oil
salt/pepper

For serving:
Greens

Directions

Preheat the oven to 350 degrees. Fill a shallow pot with water and bring to a boil. Cover a baking sheet with parchment paper.

Combine the flaxseed meal and the water in a small dish. Set aside.

Chunk the tempeh, and place in the boiling water. Reduce heat and steam for five minutes. Drain. 

Add the tempeh to a food processor with the flaxseed mixture and other meatball ingredients. Pulse until well combined. Scoop out about two tablespoons of meatball batter and roll into a ball. Place on prepared baking sheet. You should get about 20 meatballs. Bake for 12 minutes, turn, and bake for seven more.

In the same pot as you steamed the tempeh, add a drizzle of olive oil and bring to medium heat. Once the oil is shimmering, add the onion. Cook for about five to seven minutes, until soft. Add the mushrooms and cook for five for minutes. Add the garlic, and stir. Deglaze the pan using the white wine. Stir. Add the rest of the ingredients, except the flour, and bring to a boil. Allow to cook for about five minutes. Add the flour, and let the mixture thicken. Remove from heat and set aside. (If the gravy thickens too much, add more water.)

Cut the ends off the root veggies. One at a time, attach to your spiralizer. Using the widest noodle blade, spiralize the veggies. Toss in a bowl with olive oil, salt and pepper. Bake on a baking sheet for 10 minutes, until tender.

Place the greens in the bottom of bowls or place. Divvy out noodles, meatballs and top with gravy. 

Scarf down!