Vegan
Mushroom Stroganoff
Serves 4
1 ½ Lbs
Mushrooms, Sliced
4 Green
Onions, Sliced1 Clove Garlic, Minced
3 T Balsamic Vinegar
1 T Vegan Worcestershire Sauce
3 C Fresh Spinach
1 1/2 C Unsweetened Almond Milk
2 T Cornstarch mixed with 3 T Water
Salt to Taste
1 Box Quinoa or Whole Wheat Pasta, Cooked & Hot
Sauté the
mushrooms and onions with 2 tablespoons of water for about 2 minutes. Add the garlic, vinegar, Worcestershire and
mix well.
Continue to cook and add spinach
until it cooks down.
Turn the heat on
high and add almond milk and cornstarch until it bubbles for about 30
seconds. This will thicken the
sauce. Pour the mushroom mixture over or
into the pasta and serve!
