Description
This Vegan Mushroom Stroganoff is a creamy, savory dish that combines sautéed mushrooms, onions, and garlic with a rich vegan sour cream sauce and rotini pasta. It's a comforting plant-based twist on the classic stroganoff, perfect for a hearty dinner.
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 bay leaves
- 2 tablespoons nutritional yeast
- 1/2 teaspoon Dijon mustard
- 8 ounces rotini pasta
Liquids and Condiments
- 1/2 cup vegan dry white wine (such as Sauvignon Blanc)
- 2 teaspoons tamari or soy sauce
- 4 cups vegan beef broth
- 1/2 cup vegan sour cream
- Salt and pepper, to taste
Garnish
- 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 onion and minced garlic, sautéing for about 3 minutes until fragrant and translucent, stirring often to avoid burning.
- Add mushrooms: Add the sliced mushrooms to the pot and cook for about 3 minutes, until they soften and start to brown, stirring occasionally.
- Add the flour: Sprinkle the all-purpose flour over the mushrooms and stir constantly for 2 minutes to cook out the raw flour taste and create a roux.
- Stir in liquids and seasonings: Pour in the vegan white wine and stir to combine. Let cook for 1 minute, then add fresh thyme, bay leaves, nutritional yeast, Dijon mustard, and tamari. Gradually add the vegan beef broth, stirring constantly until the mixture is smooth and creamy. Stir in the rotini pasta until evenly distributed.
- Simmer until pasta is al dente: Reduce heat to medium-low and let the stroganoff simmer for 8 to 10 minutes. Stir occasionally to prevent the pasta from sticking to the pot, and cook until the pasta is tender but still firm to the bite.
- Finish with sour cream and seasoning: Remove the pot from heat. Stir in the vegan sour cream until fully incorporated and creamy. Season with salt and black pepper to your taste.
- Serve: Dish up the stroganoff warm, garnished with freshly chopped parsley. Enjoy immediately for best flavor and texture.
Notes
- Instant Pot Method: Not provided; recommend sautéing aromatics on sauté mode, then pressure cooking pasta mixture for 5-6 minutes and finishing with sour cream.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. The sauce may thicken overnight but can be thinned with a splash of broth when reheated. Freezing is not recommended as creamy pasta dishes do not freeze well.
- Additions: Finely chopped carrot and celery can be added for extra flavor and texture.
- White wine: To ensure wine is vegan, check resources like Barnivore. Alcohol-free wine alternatives can be used.
- Sour cream alternatives: Cashew butter, tahini, sunflower butter, or vegan cream cheese can substitute vegan sour cream.
- Pasta substitution: Gluten-free pastas may work best if rice or corn-based, but results are not guaranteed.
- Flour substitute: Use 1.5 tablespoons cornstarch instead of 3 tablespoons flour for thickening.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 6 g
- Protein: 10 g
- Cholesterol: 0 mg
