Slowly pour in the vegetable broth, stirring constantly to prevent lumps from forming.
Add Soy Creamer: Add the soy creamer to the pan and stir well to combine. Allow the mixture to simmer for a few minutes to thicken.
Finishing the Dish
Add Spinach: Stir in the baby spinach and cook until wilted, about 2-3 minutes. Season with salt and pepper to taste.
Serving
Combine with Noodles: Serve the mushroom stroganoff over the cooked fettuccine noodles.
Garnish: Garnish with chopped fresh parsley, if desired.
Tips for Perfect Vegan Mushroom Stroganoff
Noodle Choice: While whole grain fettuccine is recommended for its nutritional benefits, you can use any type of pasta you prefer.
Consistency: If the sauce is too thick, add a little more vegetable broth or soy creamer to reach your desired consistency.
Extra Flavor: For added depth of flavor, consider using a mix of different mushroom varieties, such as cremini, shiitake, or portobello.
Nutritional Information (per serving)
Calories: 350 kcal
Carbohydrates: 45 g
Protein: 10 g
Fat: 12 g
Fiber: 8 g
Calcium: 70 mg
Iron: 3 mg
Additional Tips
Continue Reading in next page
