Portobello Mushroom & Tuscan Kale Stroganoff

Shake that little chill in the air with this fall comfort stroganoff.


  • 1  12-ounce package of wide pasta noodles (like fettucini)
  • 3 tablespoons vegan butter or olive oil
  • 1 1/2 cups yellow onion, medium diced (about 1 medium onion)
  • 3 large cloves garlic, minced
  • 1/2 teaspoon dried paprika
  • 2 pounds portobello mushrooms, stems removed and cut into ¼ inch slices
  • 3 tablespoons all-purpose flour
  • 2 cups vegan beef flavored broth (I use the jarred Better Than Bullion No-Beef to make my broth)
  • 1 bunch of Lacinato kale, stems removed and cut into bite-sized pieces
  • 3/4 cup Follow Your Heart Dairy-Free Sour Cream
  • 1/2 cup Italian flat-leaf parsley leaves, roughly chopped, plus a few for garnish
  • 1 teaspoon kosher sea salt
  • 1/2 teaspoon black pepper, freshly ground, plus more for garnish


  1. Cook your pasta in salted boiling water to package instructions.
  2. While pasta is cooking, heat the oil in a large non-stick frying pan over medium-high heat. Add the onion and cook until softened and just turning golden, about 5 minutes. Add the garlic and paprika, then cook for 1 minute, just until garlic is fragrant.
  3. Turn up the heat to high, add mushrooms and cook, stirring often, until mushrooms release their juices and start to brown, about 5-7 minutes.
  4. Sprinkle in the flour and whisk with a fork to combine. Cook for 1 minute. Pour in broth and bring to a simmer then decrease the heat to medium-low. Cook for 10 to 12 minutes.
  5. Add kale and cook additional 1-2 minutes, just until leaves start to soften and wilt.
  6. Remove pan from heat and immediately stir in the Sour Cream, parsley, salt and black pepper.
  7. Drain noodles and add to the pan with the mushrooms, gently toss to combine. Plate and garnish with parsley and serve hot.

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