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close up of mushroom stroganoff on a plate.

Creamy Vegan Mushroom Stroganoff


  • Author: Lauren Casolaro
  • Total Time: 25 minutes
  • Yield: 4-6 Servings 1x
  • Diet: Vegan

Description

Rich, creamy, and loaded with flavor, this one pot vegan mushroom stroganoff is ready to devour in less than 30 minutes and is a guaranteed crowd pleaser.


Ingredients

Scale
  • 3 tablespoons vegan butter
  • 1 shallot, minced
  • 6 garlic cloves, minced
  • 1 1/2 pounds mushrooms, (a mix of cremini and shiitake)
  • 3 tablespoons all purpose flour
  • 1/2 cup white cooking wine, or your favorite dry white wine
  • 3 teaspoons soy sauce
  • 3 tablespoons nutritional yeast
  • 1 teaspoon dijon mustard
  • 5 cups veggie broth
  • 12 ounces pappardelle, or pasta of choice
  • 3/4 cup vegan sour cream
  • salt and pepper, to taste
  • vegan parmesan

Instructions

  1. Start by heating a large pot or dutch oven over medium high heat. Melt butter and add in the shallot and garlic. Sauté for 2-3 minutes until fragrant and the shallot is translucent.
  2. Add in the mushrooms and cook for 8-10 minutes, or until golden brown and crispy. If the mushrooms are severely crowded, take half of them out and cook in 2 separate batches.
  3. Deglaze by adding in the white wine and let simmer for another 1-2 minutes to allow the alcohol to cook off. Sprinkle the flour over the mushrooms, shallots, and garlic and stir constantly for 1-2 minutes until no large clumps remain. 
  4. Add in the soy sauce, dijon mustard, and nutritional yeast and mix well until combined. Slowly stir in the vegetable broth and bring to a simmer. Add in the pasta and cook for 7-9 minutes, or until the pasta is al dente and you're left with a sauce (rather than a soupy consistency), stirring occasionally.
  5. Remove the pot or dutch oven from the heat and stir in the vegan sour cream and vegan parmesan cheese. Season with salt & pepper to your preference and serve immediately with a sprinkle of fresh thyme, for garnish. Enjoy!! 

Notes

Store leftovers in an airtight container in the fridge for up to 5 days.

Recipe can be made gluten free by using gluten free pasta, gluten free flour, and tamari. 

Nutritional facts are estimates only. Please see our disclosure here

  • Prep Time: 5 Minutes
  • Cook Time: 20 Minutes
  • Category: Mains
  • Method: Stovetop
  • Cuisine: Russian

Nutrition

  • Serving Size: 1 Bowl
  • Calories: 439
  • Sugar: 5.4g
  • Sodium: 441mg
  • Fat: 7g
  • Saturated Fat: 4g
  • Carbohydrates: 52g
  • Fiber: 6.5g
  • Protein: 14.7g

Keywords: one pot pasta, vegan stroganoff, mushroom stroganoff, vegan mushroom stroganoff, vegan pasta recipes