Description
This Vegan Mushroom Stroganoff recipe is a creamy, flavorful plant-based twist on the classic comfort dish. Featuring sautéed mushrooms, a rich vegan sour cream sauce, and rotini pasta, it's perfect for a satisfying dinner that's both hearty and nutritious.
Ingredients
Scale
Main Ingredients
- 1/2 medium yellow onion, finely chopped
- 6 garlic cloves, finely minced
- 10 ounces mushrooms, sliced
- 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
- 4 cups vegan beef broth
- 8 ounces rotini pasta
- 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 onions and garlic and sauté for about 3 minutes, stirring often, until fragrant and translucent.
- Add mushrooms: Add the sliced mushrooms to the pot and cook until they start to soften and brown, about 3 minutes.
- Add the flour: Sprinkle the flour evenly over the mushrooms and stir constantly for 2 minutes to cook the flour through and create a roux.
- Incorporate wine and seasonings: Pour in the vegan dry white wine and stir to combine. Let it cook for 1 minute to reduce slightly. Then add fresh thyme, tamari, bay leaves, nutritional yeast, and Dijon mustard. Mix well.
- Add broth and pasta: Slowly add the vegan beef broth while stirring constantly to create a smooth creamy sauce. Stir in the rotini pasta ensuring it is fully combined within the sauce.
- Simmer to cook pasta: Reduce heat to medium-low and let the stroganoff simmer for 10 minutes, stirring occasionally to prevent the pasta from sticking, until the pasta is al dente and the sauce thickens.
- Finalize with sour cream and seasoning: Remove the bay leaves. Stir in the vegan sour cream until the sauce is creamy. Season with salt and black pepper to taste.
- Serve: Serve the stroganoff warm, garnished with freshly chopped parsley for a fresh finish. Enjoy your comforting vegan meal!
Notes
- Instant Pot Method: Although this recipe is stovetop-based, an Instant Pot version is possible by sautéing ingredients then pressure cooking pasta directly in the broth.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. The sauce thickens overnight but can be loosened with broth when reheating. Avoid freezing for best texture.
- Add-Ins: For extra veggies, add 1 large finely chopped carrot and 1 finely chopped celery rib along with the onions.
- White Wine: Verify vegan status of white wine brands at Barnivore or substitute with an alcohol-free vegan white wine.
- Sour Cream Alternatives: Use cashew butter, tahini, sunflower butter, or vegan cream cheese if vegan sour cream is unavailable.
- Pasta Choice: Gluten-free pastas made from rice or corn may work but texture may vary.
- Flour Substitute: Use 1.5 tablespoons cornstarch instead of flour as a thickener if desired.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 550 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 5 g
- Protein: 10 g
- Cholesterol: 0 mg
