Description
This Vegan Mushroom Stroganoff is a creamy, comforting dish featuring sautéed mushrooms, garlic, and onions in a rich vegan broth sauce with rotini pasta. It combines savory flavors with the tang of vegan sour cream and fresh herbs, making a perfect vegan twist on the classic stroganoff.
Ingredients
Scale
Base
- 1/2 medium yellow onion, finely chopped
- 6 garlic cloves, finely minced
- 10 ounces mushrooms, sliced
- 2 tablespoons oil
Thickening and Flavor
- 3 tablespoons all-purpose flour
- 1/2 cup vegan dry white wine (Sauvignon Blanc recommended)
- 2 teaspoons fresh thyme (stems removed)
- 2 teaspoons tamari (or soy sauce)
- 2 bay leaves
- 2 tablespoons nutritional yeast
- 1/2 teaspoon Dijon mustard
Liquid and Pasta
- 4 cups vegan beef broth
- 8 ounces rotini pasta
Finishing
- 1/2 cup vegan sour cream
- Salt and pepper, to taste
- Fresh parsley, finely chopped (for garnish)
Instructions
- Sauté the onions and garlic: In a large pot or saucepan over medium heat, warm 2 tablespoons of oil. Add the finely chopped onions and minced garlic. Sauté for about 3 minutes, stirring often, until fragrant and translucent.
- Add mushrooms: Add the sliced mushrooms to the pot and cook for about 3 minutes until they soften and start to brown.
- Add the flour: Sprinkle the flour over the mushrooms and stir constantly to combine. Cook for 2 minutes to ensure the flour is cooked through.
- Stir in remaining ingredients except sour cream: Pour in the white wine and stir to combine, cooking for 1 minute. Then add fresh thyme, tamari, bay leaves, nutritional yeast, and Dijon mustard. Slowly stir in the vegan beef broth while stirring constantly until the mixture is smooth and creamy. Add the rotini pasta and mix well.
- Cook until noodles are al dente: Let the stroganoff simmer over medium-low heat for 10 minutes, stirring occasionally to prevent sticking, until the pasta is cooked al dente.
- Stir in sour cream and season: Remove the pot from heat and stir in the vegan sour cream until the sauce is creamy. Season with salt and pepper to taste.
- Serve: Serve the stroganoff warm, garnished with fresh chopped parsley. Enjoy immediately.
Notes
- Instant Pot Method: Not specified, but you can sauté ingredients using sauté mode then pressure cook pasta with broth and seasonings for about 5 minutes.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat with a splash of broth to regain creaminess. Not recommended to freeze as the texture may suffer.
- Additions: Finely chopped carrot and celery make great flavor additions (1 large carrot and 1 rib celery).
- White wine: Ensure your wine is vegan using Barnivore, or substitute with alcohol-free vegan wine.
- Sour cream substitutes: Cashew butter, tahini, sunflower butter, or vegan cream cheese can be used instead of vegan sour cream.
- Pasta: Gluten-free pastas based on rice or corn may work if you need gluten-free option, but results may vary.
- Flour substitution: Use 1.5 tablespoons cornstarch in place of flour if needed for thickening.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 5 g
- Protein: 12 g
- Cholesterol: 0 mg
