VEGAN MUSHROOM STROGANOFF
This is the best vegan mushroom stroganoff recipe that is easy to make, and ready in just 20 minutes! It's healthy, creamy, so delicious and can easily be made gluten-free and nut-free, too! Serve this creamy mushroom sauce with pasta, rice, mashed potatoes or to any sides you like.
Provided by Bianca Zapatka
Categories Lunch & Dinner Main Course Pasta Side Dish
Number Of Ingredients 16
Steps:
- In a large pot of boiling salted water, cook the pasta according to package instructions. Drain well and set aside. (Toss with a little oil to prevent sticking as needed).
- Heat one tablespoon of the oil in a large skillet or pan. Add the onions and sauté for 3 minutes, or until slightly browned, stirring occasionally. (*See step-by-step photos + recipe video in the blog post above!)
- Add the remaining oil along with the garlic and mushrooms, and stir to combine. Continue sautéing for an additional 5-7 minutes, or until the mushrooms are tender. Then, add the white wine and stir until incorporated (optional).
- In a measuring jar, whisk together the vegetable broth, soy sauce (or tamari sauce), flour (or cornstarch) until smooth. Pour it into the pan, along with the mustard and nutritional yeast if using. Stir in the non-dairy milk until combined. Bring it to a simmer and cook for 5-10 minutes, or until thickened to desired consistency. Season with paprika powder, salt and pepper to taste.
- Add in the pasta, toss well to combine and cook until heated throughout as needed.
- Garnish with vegan parmesan and fresh thyme or parsley as desired and serve immediately!
Nutrition Facts : ServingSize 1 Serving, Calories 465 kcal, Carbohydrate 63.7 g, Protein 23.7 g, Fat 9.4 g
BESY VEGAN MUSHROOM STROGANOFF
Creamy, delicious, and so easy to make, vegan mushroom stroganoff is one of my favorite comfort foods! Easily customizable to suit just about any dietary needs and tastes. Recipe adapted from William Sonoma.
Provided by Julie | The Simple Veganista
Categories Entree
Time 30m
Number Of Ingredients 11
Steps:
- Cook the noodles according to package directions until al dente. Drain, reserving 1/2 cup of pasta water.
- Heat the butter in a medium pot over medium-high heat, add onion and saute until golden, about 5 minutes. Add the garlic and mushrooms, cook another 5 minutes, or until mushrooms begin to sweat down a bit. Add the flour, stirring to fully incorporate so there are no white streaks, cook for 1 minute. Stir in the wine and broth, bring to a gentle boil, reduce heat to medium, cook another 5 minutes or until the sauce has slightly thickened. Stir in the sour cream and parsley. Season with salt and pepper to taste.
- Add the pasta to the mushroom sauce, toss to combine. Add in a little pasta water as needed to loosen the sauce. Alternatively, add pasta to individual bowls and spoon the creamy sauce overtop.
- Serves 4 - 6
- Leftovers can be stored in the refrigerator for up to 5 - 6 days. Freeze for up to 2 - 3 months. Let thaw before reheating.
Nutrition Facts : Calories 447 calories, Sugar 5.6 g, Sodium 127.8 mg, Fat 14 g, SaturatedFat 2.2 g, TransFat 0 g, Carbohydrate 66.7 g, Fiber 4.2 g, Protein 15.2 g, Cholesterol 0 mg
CREAMY VEGAN MUSHROOM STROGANOFF
Steps:
- Meanwhile, cook the pasta. Bring a large saucepan of salted water to a boil. Cook the pasta according to the package instructions until al dente. Drain and keep warm.
Nutrition Facts : Calories 525 kcal, Carbohydrate 60 g, Protein 16 g, Fat 25 g, SaturatedFat 14 g, Sodium 560 mg, Fiber 5 g, Sugar 5 g, UnsaturatedFat 10 g, ServingSize 1 serving
CREAMY VEGAN MUSHROOM STROGANOFF (GF OPTIONAL)
Comforting, creamy, and dreamy vegan mushroom stroganoff that's gluten-free optional, too! SO delicious and easy to make, with just 10 ingredients required!
Provided by Minimalist Baker
Categories Entree
Time 1h
Number Of Ingredients 17
Steps:
- Add 1/2 cup cashews (60 g // adjust amount if altering number of servings) to a bowl and cover with warm water by at least 2 inches. Set aside to soak.
- Clean the mushrooms by wiping them with a clean, damp kitchen towel. Thinly slice 1 ½ cups (105 g) of the mushrooms and add the remainder to a food processor with the "S" blade. Pulse to finely chop into small pieces. If you do not have a food processor, you can finely chop with a knife. Set aside.
- NOODLES: Add 3 quarts (~3 liters) of water and 1 Tbsp salt to a large pot (adjust amounts if adjusting serving size). Bring to a boil. Once boiling, add pasta, stir, and set a timer for the lower end of your package's recommendation.
- Meanwhile, drain the cashews and add them to a small blender with 1 cup (240 ml) water (adjust amount if altering batch size). Blend until smooth to make cashew cream. Set aside.
- Test pasta for doneness. When it's ready, reserve 1/2 cup (120 ml) pasta water for thinning the sauce. Then drain the pasta and set aside.
- STROGANOFF: Melt the vegan butter in a Dutch oven or large cast iron skillet over medium heat. Once melted, add the onion and season with a healthy pinch of salt and pepper (optional). Cook for 3-4 minutes or until translucent. Add the sliced mushrooms ONLY (not the finely chopped) and cook for 8-10 minutes, stirring occasionally, until they have released most of their moisture and begin to brown.
- Add the remaining (finely chopped) mushrooms and cook for 5-7 minutes. Add the garlic and thyme and sauté until fragrant - about 1-2 minutes. Add the cornstarch (or flour), salt, pepper (optional), and mustard and stir to coat the vegetables in the cornstarch (or flour).
- Add the cashew cream and bring to a simmer. Cook until thickened but still saucy, stirring frequently, over medium-low heat. If you want it saucier, you can stir in the 1/4 - 1/2 cup (120 ml) reserved pasta water. Or, if you forgot to reserve pasta water, you can also use filtered or tap water if needed. Serve over noodles or add the noodles to the sauce and stir to combine.
- Serve warm and optionally garnish with chives and vegan sour cream or yogurt. Leftovers will keep stored separately for 2-3 days. Sauce can be stored in the freezer for up to 1 month. Reheat leftovers in a saucepan until warm, adding water as needed to thin.
Nutrition Facts : ServingSize 1 serving, Calories 411 kcal, Carbohydrate 62 g, Protein 11.3 g, Fat 14.8 g, SaturatedFat 4.4 g, Sodium 677 mg, Fiber 4.7 g, Sugar 6.1 g, UnsaturatedFat 7.2 g
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