Description
This Vegan Mushroom Stroganoff is a creamy, comforting dish featuring sautéed mushrooms and onions, cooked with vegan beef broth, white wine, and spices, then tossed with rotini pasta and vegan sour cream for a rich and satisfying meal perfect for plant-based diets.
Ingredients
Scale
Vegetables
- 1/2 medium yellow onion, finely chopped
- 6 garlic cloves, finely minced
- 10 ounces mushrooms, sliced
Liquids & Broth
- 1/2 cup vegan dry white wine (Sauvignon Blanc recommended)
- 4 cups vegan beef broth
Dry Ingredients & Spices
- 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
- Salt and pepper, to taste
Pasta & Cream
- 8 ounces rotini pasta
- 1/2 cup vegan sour cream
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 onions and minced 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 begin to soften and brown, about 3 minutes.
- Add the flour: Sprinkle the all-purpose flour over the mushrooms and stir to combine. Cook while stirring constantly for 2 minutes to cook out the raw flour taste.
- Stir in the remaining ingredients except sour cream: Pour in the vegan dry white wine and mix well. Let it cook for 1 minute, then add fresh thyme, tamari, bay leaves, nutritional yeast, and Dijon mustard. Slowly pour in the vegan beef broth while stirring constantly until the mixture is smooth and creamy. Stir in the rotini pasta until well combined.
- Cook until pasta is al dente: Reduce heat to medium-low and let the stroganoff simmer for 10 minutes, stirring occasionally to prevent sticking, until the pasta is tender but still firm to the bite.
- Stir in sour cream and season: Remove the pot from heat and stir in the vegan sour cream until fully incorporated. Adjust seasoning with salt and freshly ground black pepper to taste.
- Serve: Serve the vegan mushroom stroganoff warm, garnished with freshly chopped parsley. Enjoy immediately for best flavor and texture.
Notes
- Instant Pot Method: Though not detailed here, this recipe can be adapted to pressure cooking for convenience.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Sauce thickens overnight but can be loosened with a splash of broth when reheating. Avoid freezing as creamy pasta sauces do not freeze well.
- Additional Vegetables: For more flavor and texture, add 1 large finely chopped carrot and 1 rib of finely chopped celery during the initial sauté.
- Wine: Not all wines are vegan due to processing. Verify vegan status at Barnivore or substitute with alcohol-free vegan wine.
- Sour Cream Alternatives: Substitute vegan sour cream with cashew butter, tahini, sunflower butter, or vegan cream cheese for different creamy textures.
- Pasta: Gluten-free pasta can be used, with rice or corn-based pastas preferred for texture similarity to wheat pasta, though results may vary.
- Flour Substitute: Cornstarch can replace flour; use only 1.5 tablespoons for thickening.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 550 mg
- Fat: 9 g
- Saturated Fat: 1 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 5 g
- Protein: 12 g
- Cholesterol: 0 mg
