Description
This Vegan Mushroom Stroganoff is a creamy, comforting dish featuring tender mushrooms, savory spices, and rotini pasta all simmered in a rich vegan beef broth and finished with vegan sour cream. Perfect for a hearty, plant-based main course that’s quick to prepare and full of flavor.
Ingredients
Scale
Vegetables and Aromatics
- 1/2 medium yellow onion, finely chopped
- 6 garlic cloves, finely minced
- 10 ounces mushrooms, sliced
Dry and 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
Liquids and Others
- 1/2 cup vegan dry white wine
- 4 cups vegan beef broth
- 8 ounces rotini pasta
- 1/2 cup vegan sour cream
- Fresh parsley, finely chopped (for garnish)
- 2 tablespoons oil (for sautéing)
Instructions
- Sauté the onions and garlic. In a large pot over medium heat, warm 2 tablespoons of oil. Once hot, add the finely chopped onion and minced garlic. Sauté for about 3 minutes until fragrant and translucent, stirring often to prevent burning.
- Add mushrooms. Add the sliced mushrooms to the pot and cook for about 3 minutes, stirring occasionally until they soften and start to brown.
- Add the flour. Sprinkle 3 tablespoons of all-purpose flour over the mushrooms and stir to combine. Stir constantly for 2 minutes to cook the flour and create a slurry that will thicken the sauce.
- Stir in remaining ingredients except sour cream. Pour in the 1/2 cup vegan dry white wine and cook for 1 minute to reduce slightly. Stir in the fresh thyme, tamari, bay leaves, nutritional yeast, and Dijon mustard. Gradually add the vegan beef broth while stirring constantly to ensure a smooth sauce. Then stir in the rotini pasta until well combined.
- Cook until noodles are al dente. Let the stroganoff simmer over medium-low heat for 10 minutes, stirring occasionally to prevent sticking and until the pasta is tender but firm to bite.
- Stir in sour cream and season. Remove the pot from heat and stir in the 1/2 cup vegan sour cream until fully incorporated and creamy. Taste and adjust salt and pepper as needed.
- Serve. Serve warm, garnished with finely chopped fresh parsley. Enjoy this comforting vegan mushroom stroganoff as a satisfying main course.
Notes
- Instant Pot Method: Can adapt recipe to Instant Pot by sautéing ingredients, then pressure cooking pasta and broth.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Sauce thickens overnight but can be thinned with broth upon reheating.
- Do not freeze: Creamy pasta dishes like this do not freeze well.
- Additions: Finely chopped carrot and celery can be added for extra flavor and texture (1 large carrot and 1 rib celery recommended).
- Wine: Verify vegan status of wine at Barnivore or substitute with alcohol-free vegan white wine.
- Sour Cream Substitutes: Use cashew butter, tahini, sunflower butter, or vegan cream cheese if vegan sour cream is unavailable.
- Pasta: Gluten-free pastas made from rice or corn are the best substitutes but results may vary.
- Flour Alternative: Use 1.5 tablespoons cornstarch instead of 3 tablespoons flour for thickening.
Nutrition
- Serving Size: 1 serving
- Calories: 360 kcal
- Sugar: 4 g
- Sodium: 580 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 56 g
- Fiber: 6 g
- Protein: 12 g
- Cholesterol: 0 mg
