Mushroom & Zucchini Stroganoff


•250g pasta
•200g mushrooms, sliced
•1 small zucchini, sliced
•1 medium onion, sliced
•2 cloves of garlic, minced
•2 tsp. fresh thyme, chopped
•1 1/2 tbsp. soy sauce
•3 tbsp. flour
•1 cup vegetable broth
•1/2 cup non dairy milk
•2-3 tbsp. nutritional yeast
•2-3 tbsp. parsley
•Salt and Pepper


•Cook Pasta according to package instructions
•Heat 1-2 tbsp. oil or water in a saucepan over medium heat. Cook onion slices for 5 minutes or until translucent. Ádd mushroom and zucchini slices and cook for about 5-6 minutes or until mushrooms have released all their liquids and are golden brown. Add more water or oil if pan looks dry
•Add minced garlic, thyme and soy sauce and cook for 2 minutes, then add flour and mix well until vegetables are coated evenly
•Add vegetable broth. Scrape any brown bits off the pan and stir well. Bring liquid to a boil.Once boiling, add non-dairy milk and nutritional yeast. Reduce heat and simmer for about 2 minutes. Mix in cooked and drained noodles. Season with salt and pepper
•Serve with fresh parsley

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