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This a vegan take on a very classic dish that is perfect on a cold day and it sure is comfort food. I like to make mine in the crockpot so I have dinner ready when we get home. We eat our stroganoff with pasta but it goes well with rice or quinoa and maybe even roasted vegetables.

 

 

 

 

 

 

 

  • 1 yellow onion, peeled and minced
  • 1 tbsp. olive oil
  • 2 garlic cloves, peeled and grated
  • 2 tsp thyme, minced
  • 1 pound mushrooms (like to mix them up and use whatever I have on hand: the Portobello, white buttons, porcini or oyster mushrooms) sliced or cut into smaller pieces
  • 2 Beyond burger hot Italian sausage, diced
  • 1 cup zucchini, diced
  • 1 cup almond milk
  • 1 tbsp. all-purpose flour
  • ½ cup vegetable broth
  • ½ cup vegan sour cream
  • 1 tsp tomato paste
  • 2 tbsp. Bragg’s liquid aminos or tamari sauce
  • Black pepper and salt to taste
  • ¼ cup parsley, minced

Put yellow onion and oil in a large skillet and sauté over a medium heat for 8 minutes.

Add the garlic and thyme, and cook for another minute.

Add the mushroom and sauté for 5 minutes.

Spread the mushrooms in an even layer to help them brown.

Add zucchini. Sprinkle flour over and stir quickly.

Use a whisk and whisk in broth little at the time until all flour has dissolved. Add it to the crockpot and add almond milk, Bragg’s liquid aminos, sausages, tomato paste and thyme. Set to high and cook for 2 hours or put on low if you planning to let it cook for a while. Before serving  stir in sour cream.

Toss with pasta and sprinkle parsley as a garnish before serving.

Fredrika Syren

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