Easy Vegan Mushroom Stroganoff

4.95 from 86 votes

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.

Prep Time: 10

Cook Time: 15

Total Time: 25

Servings: 4

Author: Sam Turnbull

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 plant-based 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)

US Customary - Metric

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

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.

Nutrition

Find it online:

https://itdoesnttastelikechicken.com/easy-vegan-mushroom-stroganoff/

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