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Vegan Spring Vegetable Stroganoff
Ingredients
  • 8 Ounces Pasta, I used Mafalda
  • 12 Ounces Asparagus, cut into 1 inch pieces
  • 1 Cup Frozen peas
  • 2 Tablespoons Olive oil
  • 1 Shallot, diced
  • 4 Cloves Garlic, chopped
  • 20 Ounces Baby bella mushrooms, chopped
  • ½ Cup White wine, vegan
  • 1 ¼ Cup Vegetable broth
  • 8 Ounces Vegan cream cheese, I used Kite Hill
  • 1 teaspoon Cornstarch(optional)
  • 1 teaspoon Water(optional)
  • 1 teaspoon Lemon zest
  • 1 teaspoon Lemon juice
  • Salt and Pepper to taste
  • Vegan Parmesan for serving if desired
Steps
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