Eat Veggies, save the planet

My local coop, Wheatsville, makes a delicious tempeh stroganoff, but it is not vegan. It has cream in it. So I decided to make a vegan version. But my husband doesn’t like tempeh so I just made plain Mushroom Stroganoff . No tempeh or tofu was used. I also didn’t use wine because I personally don’t like the taste of wine, but if you do you can add a tablespoon or two. Don’t worry about leftovers. There won’t be any.

Ingredients

• onion, 1 cup chopped
• garlic, 1 tsp. minced
• 12 Shitake mushrooms, sliced, no stems
• 6 Cremini mushrooms, sliced
• 2 Tbsps. olive oil
• 2 Tbsps. flour
• 1/4 tsp. black pepper
• 1/4 tsp. dried thyme
• 2 Tbsps. olive oil
• 1 cup raw almond milk, preferably homemade
• 1/2 cup vegetable broth or water left from steaming
• 1/4 lb.  fettuccini pasta cooked al dente

Directions

1. Heat a thick-bottomed pan on medium.
2. Add onions and stir.
3. Add garlic and  sliced mushrooms and cook for about 5 minutes, stirring occasionally.
4. Shut off heat and stir in the flour until well mixed.
5. Add almond milk and combine well.
6. Turn heat back to low medium and cook for 10 minutes or so.
7. Add salt, pepper, and thyme and stir.
8. Add vegetable broth and pasta.
9. Heat for a few minutes more and serve.

You can make broth with the Shitake stems. Delicious.