A comforting vegan twist on the classic stroganoff combined with creamy mac and cheese. This dish is packed with savory mushroom flavor and creamy goodness, making it a satisfying and hearty meal for any occasion.
Ingredients: 16 oz macaroni pasta. 2 cups sliced mushrooms. 1 onion, diced. 4 cloves garlic, minced. 3 tbsp olive oil. 3 tbsp all-purpose flour. 3 cups vegetable broth. 1 cup unsweetened non-dairy milk. 1 cup vegan sour cream. 1 tbsp soy sauce. 1 tsp paprika. Salt and pepper to taste. Fresh parsley, chopped for garnish.
Instructions: As directed on the package, cook the macaroni. Once done, drain it and set it aside. Warm up the olive oil in a big pan over medium-low heat. Put in garlic, onions, and mushrooms. Cook until the mushrooms turn brown and the onions become clear. Put some flour on top of the mushrooms and mix them in well. Add vegetable broth slowly while stirring all the time to avoid lumps. Soy sauce, paprika, salt, and pepper should then be added along with non-dairy milk. As you stir, the sauce will get thicker. Toss the cooked macaroni in the pan with the sauce until it is well covered. Allow the flavors to blend for another two to three minutes. Serve hot with fresh parsley on top. Have fun with your vegan Stroganoff Mac and Cheese!
Prep Time: 15 minutes
Cook Time: 20 minutes
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