Vegan Mushroom Stroganoff

This recipe delicious and simple – It is healthy and versatile, too! You can serve this creamy mushroom sauce over rice, quinoa, mashed potatoes or with your favorite gluten-free pasta!

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Vegan Mushroom Stroganoff

Yield: 4

Author: Bianca Zapatka

Prep time: 5 MinCook time: 15 MinTotal time: 20 Min

This is the best vegan mushroom stroganoff recipe that is easy to make, and ready in just 20 minutes! It’s healthy, creamy, so delicious and can easily be made gluten-free and nut-free, too! Serve this creamy mushroom sauce with pasta, rice, mashed potatoes or to any sides you like.

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Ingredients

• 10, 6 oz pasta of choice 300g (use gluten-free pasta, if needed)
• 2 tbsp canola oil or olive oil (divided)
• 1 onion chopped
• 4 cloves garlic minced
• 18 oz cremini mushrooms 500g (thinly sliced, *see notes)
• ⅓ cup dry white wine 80ml (optional)
• 1 ½ cups vegetable broth 360ml
• 3 tbsp soy sauce or tamari sauce
• 3 tbsp all-purpose flour or gluten-free flour or 2 tbsp cornstarch
• 2 tsp dijon mustard optional
• 2 to 3 tbsp nutritional yeast flakes optional
• 1 tsp paprika powder optional
• salt and pepper to taste
• 1 ½ cup non-dairy milk 360ml (*see notes)

[o garnish (optional)

• Vegan parmesan
• fresh parsley or thyme

Instructions

1. In a large pot of boiling salted water, cook the pasta according to package instructions. Drain well and set aside. (Toss with a little oil to prevent sticking as needed).
2. Heat one tablespoon of the oil in a large skillet or pan. Add the onions and sauté for 3 minutes, or until slightly browned, stirring occasionally.
3. Add the remaining oil along with the garlic and mushrooms, and stir to combine. Continue sautéing for an additional 5-7 minutes, or until the mushrooms are tender. Then, add the white wine and stir until incorporated (optional).
4. In a measuring jar, whisk together the vegetable broth, soy sauce (or tamari sauce), flour (or cornstarch) until smooth. Pour it into the pan, along with the mustard and nutritional yeast if using. Stir in the non-dairy milk until combined. Bring it to a simmer and cook for 5-10 minutes, or until thickened to desired consistency. Season with paprika powder, salt and pepper to taste.
5. Add in the pasta, toss well to combine and cook until heated throughout as needed.
6. Garnish with vegan parmesan and fresh thyme or parsley as desired and serve immediately!

https://www.anthologyofcrumbs.com/vegan-mushroom-stroganoff

pasta, stroganoff, vegan, mushroom, dinner, main

Mains, Pasta Grains & Rice, Vegan & Vegetarian