Want to enjoy a rich bowl of pasta, sans guilt, cream, and meat?

Enjoy this recipe for vegan mushroom stroganoff!


0.5 oz dried mushrooms (I used chanterelle)

1 package Nasoya Pasta Zero Plus noodles (or similar brand)

1 tsp coconut oil or spread

1/8-1/4 cup vegan parmesan

A couple shakes (to taste) of garlic powder, sea kelp, fresh ground pepper

1 Tb Tofutti vegan sour cream


Reconstitute dried mushrooms in a glass bowl of hot water (approximately 20 minutes)

Rinse and drain noodles in a colander, then cut into shorter pieces with kitchen scissors

Drain mushrooms and add the noodles and coconut spread to the glass bowl.

Microwave for 1 minute, 30 seconds.

Mix well.

Add the rest of the ingredients and then mix well again.

Eat the whole bowl yourself! Yum!