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
EASY VEGAN MUSHROOM STROGANOFF
This comfort food recipe only takes 25 minutes to make. Perfectly creamy and luscious all while being dairy-free with a gluten-free option. Serve over pasta or rice.
Provided by Sam Turnbull • It Doesn't Taste Like Chicken
Categories Main Course
Time 25m
Number Of Ingredients 13
Steps:
- Bring a large pot of water to a boil and cook the pasta according to package directions.
- In a large measuring cup or medium bowl whisk together the vegetable broth, non-dairy milk, flour, dried thyme, salt, and pepper. Set aside.
- Melt the vegan butter in a large skillet or pot. When hot add the onion and garlic and sauté for about 5 minutes until the onion turns translucent and begins to brown. Reduce the heat to medium and add the mushrooms. Continue to cook for about 5 minutes until the mushrooms have softened and begin to release their juices.
- Pour in the broth and non-dairy milk mixture and continue to cook, stirring as needed for about 3 to 5 minutes until the sauce thickens. If the sauce gets too thick, add more vegetable broth or water if needed to thin. If the sauce is too thin, simply cook a little longer until you reach desired consistency.
- Add in the cooked pasta and toss well to combine. Divide among plates and serve, garnishing with parsley and Parmegan to taste.
Nutrition Facts : Calories 345 kcal, Carbohydrate 60 g, Protein 13 g, Fat 6 g, SaturatedFat 1 g, Sodium 873 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving
EASY VEGAN MUSHROOM STROGANOFF - BRAND NEW VEGAN
I made this recipe even EASIER (and tastier). So if you love Pasta - smothered in a rich, savory sour cream gravy - give my new Stroganoff a try.
Provided by @MakeItYours
Number Of Ingredients 19
Steps:
- Mix all dry gravy ingredients together and pour into a small saucepan
- Whisk over med-low heat until toasty
- Whisk all wet gravy ingredients together and pour into pan with the dry ingredients.
- Whisk until smooth and heat until thickened - set aside.
- Drain tofu and add to blender along with all remaining sour cream ingredients
- Blend until smooth - set aside
- Prepare pasta according to package instructions - drain
- Clean and slice mushrooms and add to a large frying pan
- Add soy sauce and Worcestershire and stir over med heat until mushrooms have reduced in size and the liquid has evaporated.
- Stir gravy into pan with mushrooms and mix well.
- Add 1/2 cup (or to taste) sour cream to gravy and stir to mix well
- Season to taste.
- Pour over drained pasta and enjoy
THE BEST MUSHROOM STROGANOFF (VEGAN)
I've tried several online recipes for vegan stroganoff but haven't been wowed by any of them. I created this version and it is by far the best we've had. My whole family loves it! It takes amazingly like the stroganoff we remember from our omni eating days. :o)
Provided by worldmom12
Categories Vegetable
Time 30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Cook and drain pasta according to package directions.
- Meanwhile, in a large skillet, sauté mushrooms and onions until mushrooms have given up their liquid and onions are translucent.
- Add garlic and cook for another 1-2 minutes. Remove from heat.
- In a medium sauce pan, bring broth to a boil. Add salt, pepper and worcestershire sauce.
- Whisk in flour and continue cooking until sauce begins to thicken.
- Return skillet to low heat and stir thickened sauce into mushroom mixture.
- Stir in sour cream (don't allow it to boil) and serve immediately over hot ribbon noodles.
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CREAMY MUSHROOM STROGANOFF - BRAND NEW VEGAN
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- Make the Tofu Sour Cream by draining the tofu and adding all the sour cream ingredients to a blender. Be sure to stop and scrape down the sides occasionally. If it seems too thick, add a tablespoon or two of water until it reaches a sour cream-like consistency.
- Note: This makes about 2 cups of Sour Cream and the recipe only needs one - save the other cup for another use.
- Meanwhile, saute the onion and garlic in a few tablespoons of water or veggie broth until softened
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