Description
A creamy and comforting vegan mushroom stroganoff made with sautéed mushrooms, onions, garlic, and a rich sauce thickened with flour and flavored with white wine, thyme, tamari, and nutritional yeast. This dish is tossed with rotini pasta and finished with vegan sour cream for a hearty, dairy-free meal that's perfect for weeknights.
Ingredients
Scale
Vegetables and Aromatics
- 1/2 medium yellow onion, finely chopped
- 6 garlic cloves, finely minced
- 10 ounces mushrooms, sliced
Dry Ingredients
- 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
- 8 ounces rotini pasta
Liquids
- 1/2 cup vegan dry white wine (such as Sauvignon Blanc)
- 4 cups vegan beef broth
- 2 tablespoons oil (for sautéing, type not specified)
Dairy Alternatives and Seasonings
- 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, warm 2 tablespoons of oil over medium heat. Add the finely chopped onions and minced garlic and sauté for about 3 minutes, stirring often, until fragrant and translucent.
- 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 3 tablespoons of all-purpose flour evenly over the mushrooms and stir to combine. Continue stirring constantly for 2 minutes to cook the flour and prevent clumps.
- Stir in the remaining ingredients except sour cream. Pour in 1/2 cup of vegan dry white wine and stir to combine. Let 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 add 4 cups of vegan beef broth while stirring constantly until the sauce becomes smooth and creamy. Stir in the uncooked 8 ounces of rotini pasta.
- Cook until the noodles are al dente. Reduce heat to medium-low and let the stroganoff simmer for 10 minutes, stirring occasionally to prevent the pasta from sticking to the bottom of the pot. Cook until the pasta is tender but still firm.
- Stir in the sour cream and season to taste. Remove the pot from heat. Stir in 1/2 cup of vegan sour cream until fully combined and creamy. Taste and adjust seasoning with salt and pepper as desired.
- Serve. Ladle the vegan mushroom stroganoff into bowls and garnish with freshly chopped parsley. Serve warm and enjoy.
Notes
- Instant Pot Method: Not provided in detail; stovetop preferred.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. The sauce will thicken overnight but can be thinned with a splash of broth when reheating. 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.
- Wine: Ensure vegan-friendly wine by checking sources like Barnivore. Alcohol-free wine can be used as a substitute.
- Sour Cream Alternatives: Cashew butter, tahini, sunflower butter, or vegan cream cheese may be used instead of vegan sour cream.
- Pasta: Gluten-free pasta options such as rice or corn-based noodles may work, but results are not guaranteed.
- Flour Substitute: Cornstarch can be used instead of flour, using 1.5 tablespoons rather than 3.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 450 mg
- Fat: 10 g
- Saturated Fat: 1 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 5 g
- Protein: 12 g
- Cholesterol: 0 mg
