The non-dairy sauce with cheese-like flavored nutritional yeast gives a traditional cream-based sauce a real run for its money, while also adding a healthy dose of protein;
This vegan stroganoff stores well for a couple of days in the refrigerator or can even be made ahead of time and stored in the freezer;
You can have a plate of creamy mushroom stroganoff served in under 30 minutes from start to finish;
The mushrooms in this easy vegan stroganoff give this meal meaty texture and a deep, rich flavor that infuses with the sauce and pasta;
Whether you are vegetarian, vegan, or just want a veggie-packed meal for a change, this one pot vegan mushroom stroganoff recipe is an easy way to get kids to eat more vegetables;
Most of the ingredients in this meal are likely to already be in your pantry.
Ingredients for Stroganoff with Mushrooms
Pasta of your choice – cooked al dente
Olive oil
White/yellow onions – chopped
Garlic – minced
Mushrooms of your choice – sliced. Portobello are our favorites, but you can use any in this recipe!
Vegetable broth
Soy sauce or tamari sauce
Cornstarch
Nutritional yeast flakes (for cheese flavour)
Paprika powder (optional)
Salt and pepper
Non-dairy milk (I used soy, but any will work just fine).
First, start cooking your pasta as per the directions on the packet.
Sauté the onions and garlic for 3 minutes, or until slightly browned, stirring occasionally. Add the mushrooms, and stir to combine. Continue sautéing until the mushrooms are tender.
Whisk together the vegetable broth, soy sauce and cornstarch until smooth. Pour it into the pan, along with the nutritional yeast.
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.
Serve with vegan parmesan, fresh chives or parsley.
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