Vegan Mushroom Stroganoff

Vegan Mushroom Stroganoff

Serves 4

1 ½ Lbs Mushrooms, Sliced

4 Green Onions, Sliced
1 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!