Spinach, Pumpkin & Mushroom Stroganoff

COOK TIME - 30-40min
2 SERVINGS

This vegetarian Mushroom Stroganoff is comforting, hearty, savoury, & is the perfect choice for a meatless – but delicious! – dinner option. 

Nutrition PER SERVING
Calories 696 kcal
Fat 30.0 g
Protein 40.0 g
Carbohydrate 67.0 g
Sodium 675 mg

fresh ingredients

IN THE KIT

  • 6 oz
    mushrooms
  • 4 oz
    spinach
  • 4 oz
    pumpkin
  • 2 oz
    garlic butter
  • 2 oz
    garlic/shallot blend
  • 6 oz
    egg noodles
  • 2 oz
    white wine
  • 6 oz
    veggie stock/Worcestershire/veggie base blend
  • 1 oz
    flour
  • 1 oz
    fresh thyme
  • 2 oz
    vegan cream
  • 1 oz
    parsley
  • 2 oz
    vegan cheese

Not Included

Salt & pepper

Olive oil 

Tablespoon of butter 

 

Kitchen Items Needed

Medium pot 

Large skillet

Whisk

Small bowl 

Baking sheet

Colander/strainer 

Wooden spoon

cook along

INSTRUCTIONS

Prep

Preheat oven to 400º F;

Bring a medium pot of salted water to a boil;

Thinly slice mushrooms;

Remove leaves from stems & roughly chop thyme;

Remove leaves from stems & roughly chop parsley;

Cut pumpkin into small, bite size pieces.

1Roast Pumpkin

Layer chopped pumpkin on baking sheet, drizzle with olive oil, season with salt & pepper and toss well. Roast for 10–12 minutes or until cooked through – you don’t want it to be too soft, so check it after 10 minutes with a fork. 

2Cook Noodles

Add noodles to boiling water & cook for 8-10 minutes until al dente, or almost fully cooked through. Drain & set aside. 

3Cook Veggies

Melt butter in skillet over medium high heat. Add garlic/shallot blend & sauté for 5 minutes, stirring occasionally. Add mushrooms, stir to combine. Continue sautéing for an additional 5-7 minutes, until the mushrooms are cooked & tender. Add the white wine, deglaze the pan by using a wooden spoon to scrape the brown bits off the bottom of the pan. Let the sauce simmer for 3 minutes.

4Get Sauce Ready

Meanwhile, add stock blend to a bowl & whisk until smooth. Pour mixture into the pan, along with the thyme, stir to combine. Let the mixture simmer for an additional 5 minutes, stirring occasionally, until slightly thickened. Stir in vegan cream evenly into the sauce. Taste & season with a generous pinch of two of salt & pepper as needed.

5To Serve

Add noodles & cooked pumpkin to the skillet & mix everything together well. Divide into bowls, sprinkle with parmesan cheese & parsley. Enjoy!