The Seahawk

On a Budget: mushroom stroganoff


Hang on for a minute...we're trying to find some more stories you might like.


Email This Story






“On a Budget” is your go-to source for easy, wholesome and tasty recipes adapted for maximum health and minimum cost. Tune in for a variety of food that’s as good for your wallet as it is for your body.

My roommate and I were hanging out in our kitchen the other day, doing homework. We’d like to think we were being productive, but really we were just scrolling through our phones. I nudged her with my elbow to show her a recipe for vegan stroganoff, and her face lit up like it was Christmas morning.

Stroganoff usually takes longer than 30 minutes, but I found this great recipe for one-pot stroganoff that cooks in just 20 minutes. Once again, I had most of the ingredients that the original recipe called for in my kitchen, but I had to improvise a little bit. I threw everything in a pot and let it simmer. For a first time making one-pot stroganoff, this recipe turned out better than I imagined it would! I adapted this recipe from the one found here.

Start to Finish: 30 minutes (25 minutes active)

Servings: 4

Difficulty level: Low

Effort required: Low

Price point: Low

Good for: A vegan alternative to a favorite classic, a rainy-day dinner, an all-in-one-pot meal

Ingredients

  • ½ yellow onion
  • 8 ounces pre-sliced baby bella mushrooms
  • 4 cups gluten-free pasta (or pasta of choice)
  • 4 cups veggie broth
  • 2 tablespoons vegan parmesan cheese (or regular parmesan cheese)
  • 4 cups spinach
  • 1/3 cup almond butter
  • 1 tablespoon lemon juice
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

Directions

  1. Peel the onion and slice it in half. We will only be using half of an onion for this recipe. Roughly chop it.
  2. Rinse mushrooms thoroughly with a paper towel or your hands. Since the mushrooms are pre-sliced, you don’t need to cut them again unless you want them smaller. Wash the 4 cups of spinach as well, and set aside for later. Keep in mind that the mushrooms and spinach will shrink in the pot.
  3. Pour just enough water into the pot to cover the bottom. Add the onions into the pot. Turn the stove to medium heat and cook for about 5 minutes or until they are translucent.
  4. Add in the pasta, mushrooms, vegetable broth, vegan parmesan cheese and black pepper. Bring to a boil and let simmer for 15-20 minutes. Stir the mixture occasionally.
  5. When you have 5 minutes left on your timer, add the spinach into the pot. Stir until the spinach is evenly spread throughout the pot.
  6. After the 20 minutes are up, turn off the heat. Stir in the almond butter and lemon juice until everything is evenly distributed.
  7. Serve and enjoy!

Leave a Comment

If you want a picture to show with your comment, go get a gravatar.




The news site of UNC Wilmington
On a Budget: mushroom stroganoff