Mushroom Stroganoff

        Serves 4

  • 1 bag brown rice pasta (rotini)
  • 32oz vegetable broth
  • 2 cups sliced mushrooms
  • 1 shallot
  • ½ tsp. lemon juice
  • 2 tbsp. vegan butter (or olive oil)
  • 1 tsp. minced garlic
  • 2 tsp. sea salt
  • 2 tsp. black pepper
  • 1 tsp. garlic powder
  • ¼ cup parsley (garnish)


  1. In a large pot bring pasta, vegetable broth and one cup water to a boil.
  2. While pasta is coming to a boil add mushrooms, diced shallot, garlic, seasonings and vegan butter or olive oil to a pan on medium heat stirring occasionally.
  3. Once pasta has come to a boil (about 7 mins) reduce heat, cover and let simmer while the pan of mushrooms finishes softening up.
  4. Add pan of mushrooms and shallot to the pasta giving it a good stir to combine all the flavors.
  5. Dish servings into bowls topping with a sprinkle of chopped parsley.

A few ideas to alter this dish would be adding in asparagus, peas or zucchini so you can have additional veggies.

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