Description
A creamy, flavorful vegan mushroom stroganoff featuring sautéed mushrooms, rich vegan beef broth, and tender rotini pasta, finished with vegan sour cream and fresh parsley for a comforting plant-based 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 (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 finely chopped onions and minced garlic and sauté for about 3 minutes, stirring frequently until they become fragrant and translucent.
- Add mushrooms: Add the sliced mushrooms to the pot and cook for about 3 minutes until they soften and begin to brown.
- Add the flour: Sprinkle the 3 tablespoons of flour over the mushrooms and stir constantly for 2 minutes to cook the flour through, creating a roux base.
- Stir in the remaining ingredients except sour cream: Pour in the 1/2 cup of vegan dry white wine and cook for 1 minute. Then add the thyme, tamari, bay leaves, nutritional yeast, and Dijon mustard. Slowly add the 4 cups of vegan beef broth while stirring constantly until the mixture is smooth and creamy. Stir in the rotini pasta until well combined.
- Cook until the noodles are 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 firm.
- Stir in the sour cream and season: Remove the pot from heat. Stir in the 1/2 cup vegan sour cream until the sauce is creamy and well blended. Season with salt and pepper to your taste.
- Serve: Serve the stroganoff warm, garnished with a sprinkle of fresh chopped parsley. Enjoy your comforting vegan mushroom stroganoff!
Notes
- Instant Pot Method: This recipe can be adapted for the Instant Pot by using the sauté function for the onions, garlic, and mushrooms, then pressure cooking the pasta and broth together.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. The sauce thickens overnight but can be loosened with a splash of broth when reheating. Freezing is not recommended as creamy pasta dishes do not freeze well.
- Add-ins: Finely chopped carrot and celery are great additions; use 1 large carrot and 1 rib celery for extra flavor and texture.
- Wine: Not all wines are vegan friendly. Check vegan wine guides like Barnivore. Alcohol-free wine substitutes can be used if preferred.
- Alternative sour cream options: Use cashew butter, tahini, sunflower butter, or vegan cream cheese as substitutes for vegan sour cream.
- Pasta notes: Gluten-free pasta has not been tested; rice or corn-based gluten-free pastas are recommended as alternatives.
- Flour substitute: Cornstarch can replace all-purpose flour at 1.5 tablespoons for thickening.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 5 g
- Protein: 12 g
- Cholesterol: 0 mg
