Oh My Veggies · by Nicole★ 4.5 (2)
Vegan Mushroom Stroganoff
NUTRITION · PER SERVING30M COOK
CAL 13%·PRO 13%
CARBS 32G50% OF CAL
7G FIBER17G OTHER7G TOTAL SUGAR
FAT 12G44% OF CAL
10G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Egg noodles in a rich, creamy sauce made with coconut milk and loaded with fresh mushrooms and warming spices. A hearty vegan dinner for cooler months.
mainpasta🍳 skilletdairy freeveganvegetarian
View the full recipe on Oh My Veggies →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 Pound Egg-Free Wide Pasta
- 1 Pound Baby Bella Mushrooms (sliced)
- 2 Cups Vegetable Stock
- 1 Medium Onion (thinly sliced)
- ½ Cup Full Fat Coconut Milk
- ¼ Cup Vinegar
- 4 Tablespoons Vegan Butter (divided)
- 1 Tablespoon Garlic (minced)
- 2 Teaspoons Xanthan Gum
- Salt and Pepper (to taste)
At a glance
PER SERVING · TIME 30M
CAL 13%·PRO 13%
CARBS 32G50% OF CAL
7G FIBER17G OTHER7G TOTAL SUGAR
FAT 12G44% OF CAL
10G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 456mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 462mg
- Calcium
- 31mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 456MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.