Vegan Mushroom Stroganoff
Ingredients
- 10,6 oz pasta of choice 300g (use gluten-free pasta, if needed)
- 2 tbsp canola oil or olive oil (divided)
- 1 onion chopped
- 4 cloves garlic minced
- 18 oz cremini mushrooms 500g (thinly sliced, *see notes)
- 1/3 cup dry white wine 80ml (optional)
- 1 1/2 cups vegetable broth 360ml
- 3 tbsp soy sauce or tamari sauce
- 3 tbsp all-purpose flour or gluten-free flour or 2 tbsp cornstarch
- 2 tsp dijon mustard optional
- 2-3 tbsp nutritional yeast flakes optional
- 1 tsp paprika powder optional
- salt and pepper to taste
- 1 1/2 cup non-dairy milk 360ml (*see notes)
- to garnish (optional)
- vegan parmesan
- fresh parsley or thyme
Preparation
Cook pasta
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)
Vegan mushroom stroganoff
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 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!
