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
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- 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
- 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.
- 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.
- 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.
- 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.
- 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.
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