Hot pasta + tender and juicy mushrooms + creamy vegan sauce = February comfort food heaven.
Am I right!? I’m right. This Easy Vegan Mushroom Stroganoff is the belly-warming goodness that I need in this frigid February weather. (Currently typing away during yet another severe weather warning in Toronto). But this vegan mushroom stroganoff makes everything feel a-ok.
I came up with this recipe when I had nothing left in the fridge but mushrooms. I certainly was not going to brave the ice storm to go get more groceries, so I took to the pantry to see what I could cook up for dinner. Well, let me tell you, this decadent pasta was just what I needed to combat ice storm woes. It’s every bit as rich and luscious as it looks, but of course, in my most favourite style of cooking, it’s super easy to make too and only takes 25 minutes. Yas!
Whether you want to make this for a special occasion (Valentine’s day is just around the corner) or you want to make this for some serious binge TV watching, this easy vegan mushroom stroganoff will be the perfect warming dish.
To make easy vegan mushroom stroganoff: bring a large pot of water to a boil and cook the pasta according to package directions. Traditionally, stroganoff is served over egg noodles which aren’t vegan, so I just subbed for an egg-free pasta noodle. Today I used tagliatelle. You could alternatively serve this over rice.
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.
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.
- 250 g pasta of choice (9 oz), (check to make sure it's vegan, use gluten-free if preferred)
- 1 cup vegetable broth (plus more if needed)
- 1 cup non-dairy milk, (such as soy or almond)
- 1/4 cup all-purpose flour (use gluten-free if preferred)
- 1 teaspoon dried thyme leaves
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons vegan butter (sub olive oil if preferred)
- 1 yellow onion, chopped
- 4 cloves garlic, minced
- 454 g brown or white button mushrooms (16 oz) , sliced (about 6 cups sliced)
- 1 handful fresh parsley, roughly chopped
- Parmegan (vegan parmesan)
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.
Traditionally stroganoff is served over egg noodles which aren't vegan, so I just subbed for an egg-free pasta noodle. Today I used tagliatelle. You could alternatively serve this over rice.
Bon appetegan!
Sam.
This was really quite bland and grey….I had to add a lot more seasoning to make it taste okay. I added herbs de provence, garlic and onion powder, and salt and pepper. This may be good if you just want something with pasta and a white sauce. Other than that I wouldn’t recommend it.
Sorry, you didn’t enjoy it, Dunia. With an entire onion, 4 cloves of garlic, salt, pepper, and dried thyme, I thought it had plenty of seasoning, but of course, you can always add more to taste.
This is next on my list to try, thanks Sam! Have you tried freezing it, by any chance? (without the pasta I mean) I’ve heard mixed views on freezing/defrosting mushroom dishes. Thank you 🙂
I haven’t tried freezing it myself, but my guess it this wouldn’t be as good after frozen. If you give it a try let us know!
Great recipe and easy to make. I couldn’t find the noodles so I used multi color rotini. My vegan daughter was well pleased. I especially liked mixing the flour and liquid first than adding it to the mushrooms rather than trying to mix flour and oil first than slowly adding the liquid.
Awesome!! Thrilled you loved it and enjoyed the ease of the recipe, Pat 🙂
This sounds so good on a cold day and healthy. Thank you for another recipe☺
You’re most welcome! I hope you love it 🙂
Made this for dinner tonight and I am in love! So quick to make and so so tasty! Will be making again.
Yay!! Thrilled you loved it so much, Keira 🙂
Hi, Sam –
I’m a 72 year old mother of 3 and grandmother to 5 and a vegan. I love your book and I bought a second one for one of my granddaughters (devout vegan) and she uses it often. A second granddaughter just converted to no meat, but she doesn’t do much cooking because she is a college student. At my age I have accumulated over 100 cookbooks but now only use yours. I print the recipes that I get online but I only have one complaint. I am American and don’t use grams for measuring so could you please include ounces for people like me who don’t want to use a conversion chart. Keep up the good work, Sam. Every person we can convert to vegan eating is another animal saved.
Oh wow, thank you so much, Julie!!! Thrilled you love the book so much. 🙂 As it’s a Canadian publisher they tend to post the recipes in grams, but I will keep that in mind for the future. Feel free to write on the book your conversions so that you don’t have to convert every time. Thank you so much for saving the animals 🙂
I just made your mushroom soup last week, but this sounded like a great idea for a Sunday night. I had a variety of mushrooms on hand, so I used all of them. I didn’t have any parsley so I threw in some frozen peas at the last minute for a little color. Fast & delicious!
Yay! Love the addition of peas as well. You’re the ultimate recipe tester, Joanne! 🙂
This sounds wonderful. I’m saving this. I want to try it tonight. You are such a blessing and a joy. You’ll never know how much of a help these recipes are to me. I still haven’t splurged for your book yet, but it’s on my wishlist and I’ll eventually buy it. I promise.
The book is great! I have tons of cookbooks, but I grab Sam’s more than any other. Splurge, it will save you $$$ in the end.
Awww thank you so much, Joanne 🙂
Aww that’s wonderful! So happy you are enjoying my recipes so much, Denise 🙂
Sounds wonderful. How much pasta is 250 grams in ounces
9.5 oz.
Helpful website: https://goo.gl/oYJC8m
Just over 1/2 lb pasta
Just under 9 oz. 🙂
Haven’t given a rating as haven’t made it yet…but a quick comment. Instead of using regular/tap water to thin the sauce, use the water from the pot where the pasta was cooking (‘pasta water’). It’s a bit starchy and don’t know why, but has a different/better flavour than regular tap water!
I was thinking the same thing, classic Italian cooking technique
Great idea! Only add water if needed though. 🙂