Hot pasta + tender and juicy mushrooms + creamy vegan sauce = February comfort food heaven a.k.a Easy Vegan Mushroom Stroganoff!
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 Easy Vegan Mushroom Stroganoff 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. My mushroom stroganoff is 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. Yasss!
Whether you want to make this easy vegan mushroom stroganoff 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 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.
Common Questions:
- What are some common mistakes to avoid while cooking mushrooms? Be sure to wash the mushrooms before you do anything! Mushrooms can arrive from the grocery store quite dirty, so it's important to give them a good wash before getting started. Also, when cooking them, don't over-crowd the pan and cook them at a low-to-medium heat for the best results.
- Can Vegan Mushroom Stroganoff be made gluten-free? Yes it can! Simply swap out the pasta for a gluten-free one and substitute the all-purpose flour for a gluten-free flour.
Easy Vegan Mushroom Stroganoff
Ingredients
For the vegan mushroom stroganoff:
- 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)
- ¼ cup all-purpose flour (use gluten-free if preferred)
- 1 teaspoon dried thyme leaves
- 1 teaspoon salt
- ¼ 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)
For garnish:
- 1 handful fresh parsley, roughly chopped
- Parmegan (vegan parmesan)
Instructions
- 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.
Notes
Nutrition
Bon appetegan!
Sam.
Joekraft says
So delicious! I added some air fried Soy curls for extra protein.
Thank you Sam!
Sam Turnbull says
Wonderful! So happy you enjoyed!
Ana says
looking forward to trying this! From the comments and past experience, I will make the following changes:
•soak the cashews a day or 2 before (because nuts should always be soaked and/or sprouted), and then roast them and let cool
•add a dash or 2 of nutmeg, reduce the thyme
•use unsweetened, unflavored oatmilk for more creaminess
•add vegan Worcestershire sauce (essential to stroganoff in my mind!)
•add vegan sour cream
•serve over lentils (and maybe puree some of the cooked lentils into the sauce to thicken) or half lentils, half vegan noodles
Sam Turnbull says
I hope you enjoy!