One-Pot Vegan Mushroom Stroganoff
Ingredients
- 1/2 medium yellow onion, finely diced
- 6 garlic cloves, finely minced
- 10 oz. mushrooms, sliced
- 3 tbsp all-purpose flour
- 1/2 cup vegan Sauvignon Blanc
- 2 tsp fresh thyme (stems removed)
- 2 tsp tamari
- 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
Garnish
- Finely chopped parsley (for garnish)
Preparation
In a medium pot over medium heat, add in 2 tbsp 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 broth or water, 2 tbsp 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 begin to add in the vegan beef broth, stirring constantly, until you have a smooth mixture. Add in the noodles and mix through.
Allow the mixture to simmer and cook over medium-low heat for 8-10 minutes, or until the noodles are cooked through. Be sure to stir a few times to ensure the noodles do not stick to the bottom.
Remove the pan from the heat and stir in the vegan sour cream. Season with salt and pepper to taste and serve warm with a sprinkle of fresh parsley, for garnish.