Description
This Vegan Mushroom Stroganoff is a creamy, savory plant-based twist on the classic comfort dish. Featuring sautéed mushrooms, onions, garlic, rotini pasta, and a rich vegan sour cream sauce with a hint of white wine and fresh thyme, it’s a hearty and satisfying meal perfect for any occasion.
Ingredients
Scale
Vegetables and Aromatics
- 1/2 medium yellow onion, finely chopped
- 6 garlic cloves, finely minced
- 10 ounces mushrooms, sliced
Dry Ingredients
- 3 tablespoons all-purpose flour
- 2 teaspoons fresh thyme (stems removed)
- 2 teaspoons tamari (or soy sauce)
- 2 bay leaves
- 2 tablespoons nutritional yeast
- 1/2 teaspoon Dijon mustard
- 8 ounces rotini pasta
- Salt and pepper, to taste
Liquids
- 1/2 cup vegan dry white wine (Sauvignon Blanc recommended)
- 4 cups vegan beef broth
- 1/2 cup vegan sour cream
- 2 tablespoons oil for sautéing
Garnish
- Fresh parsley, finely chopped
Instructions
- Sauté the onions and garlic: In a large pot or saucepan over medium heat, warm 2 tablespoons of oil. Once heated, add the chopped onions and minced garlic. Sauté for about 3 minutes, stirring frequently, until the onions are translucent and fragrant.
- Add mushrooms: Add the sliced mushrooms to the pot and cook for about 3 minutes until they begin to soften and brown.
- Add the flour: Sprinkle the all-purpose flour over the mushrooms and stir constantly for 2 minutes to cook the flour and help thicken the sauce.
- Stir in remaining ingredients except sour cream: Pour in the vegan dry white wine, allowing it to cook for 1 minute while stirring. Then add fresh thyme, tamari, bay leaves, nutritional yeast, and Dijon mustard. Gradually add the vegan beef broth, stirring continuously to create a smooth and creamy sauce. Stir in the rotini pasta until well combined.
- Cook until noodles are al dente: Simmer the stroganoff over medium-low heat for 10 minutes, stirring occasionally to prevent the pasta from sticking and to ensure even cooking.
- Finish with sour cream and seasoning: Remove the bay leaves. Stir in the vegan sour cream until the sauce is creamy and smooth. Taste and season with salt and black pepper as desired.
- Serve: Plate the stroganoff warm, garnished with freshly chopped parsley. Enjoy immediately for best flavor and texture.
Notes
- Instant Pot Method: This recipe can be adapted for Instant Pot by sautéing and pressure cooking the ingredients similarly, but timing may vary.
- Storage Instructions: Store leftovers in an airtight container in the refrigerator for up to 4 days. The sauce thickens when chilled but can be loosened with a splash of broth when reheating. Freezing is not recommended due to texture changes.
- Additions: Finely chopped carrot and celery can be added for extra flavor and texture; 1 large carrot and 1 rib celery finely chopped is suggested.
- Wine: Use vegan-certified white wine or an alcohol-free substitute for a similar flavor.
- Sour Cream Alternatives: Cashew butter, tahini, sunflower butter, or vegan cream cheese can be substituted for vegan sour cream.
- Pasta Note: Gluten-free noodles have not been tested but rice or corn-based pastas may work best.
- Flour Substitute: Use 1.5 tablespoons cornstarch instead of 3 tablespoons all-purpose flour for thickening, if preferred.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 550 mg
- Fat: 9 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 10 g
- Cholesterol: 0 mg
