One Pot Vegan Mushroom Stroganoff
Ingredients
- 1/2 medium yellow onion, finely
- 6 garlic cloves, finely minced
- 10 oz. mushrooms sliced
- 3 tbsp all-purpose flour
- 1/2 cup vegan dry white wine (we used a sauvignon blanc)
- 2 tsp fresh thyme (stems removed)
- 2 tsp tamari (or soy sauce)
- 2 bay leaves
- 2 tbsp nutritional yeast
- 1/2 tsp dijon mustard
- 4 cups vegan beef broth (or vegetable broth)
- 8 oz. rotini pasta
- 1/2 cup vegan sour cream
- salt and pepper, to taste
- fresh parsley, finely chopped (for garnish)
Preparation
In a medium pot or pan over medium heat, add in 2 tablespoons of vegetable broth
Once warmed, add in the onions and garlic, and sauté for about 3 minutes, stirring often, or until fragrant and translucent
Be sure to add more vegetable broth or water, 2 tablespoons at a time, as needed to prevent burning
Add the mushrooms and cook until they begin to soften and browned, about 3 minutes
Sprinkle the flour over the mushroom mixture and mix through
Stir constantly for 2 minutes to cook the flour through
Add in the vegan white wine and mix through
Cook for 1 minute
Add in the thyme, tamari, bay leaves, nutritional yeast and dijon mustard
Mix until well combined
Slowly being to add in the vegan beef broth, stirring constantly, until you have a smooth mixture
Add in the noodles and mix through
Continued in comments)