Description
This Vegan Mushroom Stroganoff is a creamy, comforting twist on the classic Russian dish, made entirely plant-based. Featuring tender mushrooms, rotini pasta, and a rich sauce crafted from vegan sour cream, nutritional yeast, and a splash of white wine, this 27-minute recipe delivers hearty flavors perfect for a satisfying weeknight meal.
Ingredients
Vegetables and Herbs
- 1/2 medium yellow onion, finely chopped
- 6 garlic cloves, finely minced
- 10 ounces mushrooms, sliced
- 2 teaspoons fresh thyme (stems removed)
- 2 bay leaves
- Fresh parsley, finely chopped (for garnish)
Dry Ingredients
- 3 tablespoons all-purpose flour
- 2 tablespoons nutritional yeast
- 1/2 teaspoon Dijon mustard
- 8 ounces rotini pasta
Liquids and Sauces
- 1/2 cup vegan dry white wine (Sauvignon Blanc recommended)
- 2 teaspoons tamari (or soy sauce)
- 4 cups vegan beef broth
- 1/2 cup vegan sour cream
- 2 tablespoons oil (for sautéing)
Seasonings
- Salt and pepper, to taste
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, sautéing for about 3 minutes while stirring often until they become fragrant and translucent.
- 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 combine it evenly with the mushrooms.
- Stir in the remaining ingredients, except the sour cream: Pour in the vegan dry white wine and cook for 1 minute while stirring. Then add fresh thyme, bay leaves, tamari, nutritional yeast, and Dijon mustard. Gradually add the vegan beef broth while stirring constantly to create a smooth, creamy sauce. Stir in the rotini pasta until everything is well combined.
- Cook until the noodles are al dente: Allow the mixture to simmer over medium-low heat for 8 to 10 minutes, stirring occasionally to prevent the pasta from sticking to the bottom, until the noodles are cooked to al dente texture.
- Stir in the sour cream and season to taste: Remove the pot from heat, then stir in the vegan sour cream until the sauce is creamy and well incorporated. Season the stroganoff with salt and black pepper to your liking.
- Serve: Serve the vegan mushroom stroganoff warm, garnished with freshly chopped parsley. Enjoy immediately.
Notes
- You can substitute the vegan beef broth with vegetable broth if preferred.
- If you don’t have white wine, replace with additional broth or a splash of white grape juice for sweetness.
- Ensure to stir the pasta occasionally while simmering to avoid sticking and burning at the bottom.
- For an extra creamy texture, you can add a little more vegan sour cream or coconut cream before serving.
- This recipe is easily doubled for larger gatherings.
- Prep Time: 7 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Vegan, American
