Description
This Vegan Mushroom Stroganoff recipe is a creamy, savory dish featuring tender mushrooms and al dente rotini pasta in a rich vegan beef broth sauce, enhanced with white wine, thyme, and nutritional yeast for depth of flavor. Perfectly dairy-free and comforting, it’s a delicious plant-based twist on a classic stroganoff.
Ingredients
Scale
Vegetables and Aromatics
- 1/2 medium yellow onion, finely chopped
- 6 garlic cloves, finely minced
- 10 ounces mushrooms, sliced
Dry and Seasonings
- 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 Pasta
- 1/2 cup vegan dry white wine (such as Sauvignon Blanc)
- 4 cups vegan beef broth
- 8 ounces rotini pasta
- 1/2 cup vegan sour cream
- 2 tablespoons oil (for sautéing)
Garnish
- Fresh parsley, finely chopped
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, cooking for about 3 minutes until fragrant and translucent while stirring frequently.
- Add mushrooms: Add the sliced mushrooms and cook for about 3 minutes until they start to soften and brown.
- Add the flour: Sprinkle 3 tablespoons of all-purpose flour over the mushrooms and stir constantly for 2 minutes to cook the flour through and form a roux.
- Stir in remaining ingredients (except sour cream): Pour in 1/2 cup vegan dry white wine and cook for 1 minute. Then add 2 teaspoons fresh thyme, 2 teaspoons tamari, 2 bay leaves, 2 tablespoons nutritional yeast, and 1/2 teaspoon Dijon mustard. Slowly stir in 4 cups vegan beef broth, stirring constantly until the sauce is smooth and creamy. Finally, stir in 8 ounces rotini pasta until well combined.
- Cook the noodles until al dente: Lower heat to medium-low and simmer for 10 minutes, stirring occasionally to prevent the pasta from sticking to the bottom and to allow it to cook through but remain firm.
- Finish with sour cream and season: Remove the pot from heat and stir in 1/2 cup vegan sour cream until creamy. Season with salt and pepper to taste.
- Serve: Dish out the stroganoff while warm, garnishing with finely chopped fresh parsley as desired. Enjoy immediately.
Notes
- Instant Pot Method: This recipe can be adapted to an Instant Pot by using the sauté function for the onions and mushrooms, then pressure cooking the stroganoff for about 5 minutes before stirring in sour cream.
- Storage: Store leftover stroganoff in an airtight container in the refrigerator for up to 4 days. The sauce may thicken overnight but can be loosened with a splash of broth when reheating. Avoid freezing as the creamy pasta texture does not freeze well.
- Additions: For extra flavor and texture, finely chopped carrots and celery can be added (1 large carrot and 1 rib celery).
- Wine: Use vegan-certified dry white wine or substitute with alcohol-free vegan white wine if preferred.
- Sour Cream Alternatives: Instead of vegan sour cream, cashew butter, tahini, sunflower butter, or vegan cream cheese can be used for creaminess.
- Pasta: Gluten-free pasta like rice or corn-based rotini can substitute wheat pasta but results may vary.
- Flour Substitute: Cornstarch can replace flour; use 1.5 tablespoons instead of 3 tablespoons.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 700 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 5 g
- Protein: 10 g
- Cholesterol: 0 mg
