Description
This Vegan Mushroom Stroganoff is a creamy, comforting dish made with sautéed mushrooms, onions, and garlic in a savory vegan beef broth and white wine sauce. The sauce is thickened with flour and enriched with nutritional yeast and vegan sour cream, served over tender rotini pasta. It's an easy, plant-based twist on the classic stroganoff that’s perfect for a hearty meal.
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 (such as Sauvignon Blanc)
- 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)
- 2 tablespoons oil (such as olive oil or vegetable oil)
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 until fragrant and translucent, stirring frequently.
- 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 thoroughly with the mushrooms.
- Stir in remaining ingredients (except sour cream): Pour in the vegan dry white wine and cook for 1 minute. Add fresh thyme, tamari, bay leaves, nutritional yeast, and Dijon mustard, stirring well. Slowly pour in the vegan beef broth while stirring constantly until the mixture is smooth and creamy. Stir in the rotini pasta until evenly combined.
- Cook until noodles are al dente: Reduce heat to medium-low and let the stroganoff simmer for 10 minutes, stirring occasionally to prevent noodles from sticking. Cook until pasta is tender but firm.
- Stir in sour cream and season: Remove the pot from heat and fold in the vegan sour cream until the sauce is creamy. Season with salt and pepper to taste.
- Serve: Serve the stroganoff warm, garnished with freshly chopped parsley. Enjoy immediately.
Notes
- Instant Pot Method: This recipe can be adapted for the Instant Pot by sautéing onions, garlic, and mushrooms in sauté mode, then adding remaining ingredients except sour cream. Cook on high pressure for 5 minutes and quick release. Stir in sour cream after cooking.
- Storage Instructions: Store leftovers in an airtight container in the refrigerator up to 4 days. The sauce thickens overnight but can be loosened with a splash of broth when reheating. Avoid freezing, as creamy pasta dishes do not freeze well.
- Additions: Finely chopped carrot and celery (1 large carrot and 1 rib celery) can be added for extra flavor and texture.
- White Wine: Choose vegan-friendly wines; check Barnivore for guidance. Alcohol-free white wine or grape juice can be used as substitutes.
- Sour Cream Substitutes: Use cashew butter, tahini, sunflower butter, or vegan cream cheese if vegan sour cream is unavailable.
- Pasta: Gluten-free pasta can be substituted though results may vary; rice or corn-based pastas work best.
- Flour Alternatives: Cornstarch can replace flour; use 1.5 tablespoons instead of 3 tablespoons flour.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 5 g
- Sodium: 650 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 6 g
- Protein: 12 g
- Cholesterol: 0 mg
