How long does easy mushroom stroganoff [vegan] take to cook?

This main course typically takes 30-45 minutes to prepare and cook.

Can easy mushroom stroganoff [vegan] be made ahead?

Yes, you can prep components ahead. Cook fresh when ready to serve.

Can I make easy mushroom stroganoff [vegan] without nuts?

Yes! You can substitute nuts with seeds, beans, or plant-based protein. Adjust quantities based on what you use.

Why is easy mushroom stroganoff [vegan] so quick to make?

The simple ingredients and streamlined technique make this recipe fast without sacrificing flavor or nutrition.

How long does easy mushroom stroganoff [vegan] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

16.8K Views 10 years ago

Easy Mushroom Stroganoff
[Vegan]

LW By: Lan Pham Wilson

Author Bio

Dairy-free desserts and Asian and European comfort food favorites. Globe trotter, state line hopper, city dweller.... Read More

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Easy Mushroom Stroganoff [Vegan]

513

4-6

Dairy Free

This simple mushroom stroganoff will never disappoint. White Button mushrooms are sautéed with onion, garlic, and a splash of white wine and savory sauces. Vegetable broth is slowly poured over the mushrooms once they are tender, followed by flour to create a gravy sauce. You have the option of either... Read More

Ingredients You Need for Easy Mushroom Stroganoff [Vegan]

1 pound White Button mushrooms, stems removed and sliced
1/2 large onion, diced
2-3 cloves of garlic, minced
Up to 1 cup of water or vegetable broth
1/2 cup white wine
A healthy splash of vegan Worcestershire sauce
1 heaping tablespoon Dijon mustard
1/4 cup vegan yogurt
Olive oil
1-2 tablespoon all-purpose flour
Smoked paprika, sprinkled liberally
Roughly chopped flat leaf parsley, to garnish
1 package noodles, cooked according to package instructions

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How to Prepare Easy Mushroom Stroganoff [Vegan]

In a large pan over medium-high heat, heat a healthy splash of olive oil. Add the onion and garlic, sauté until fragrant, anywhere from 5-10 minutes. Season with salt.
Add the mushrooms and sauté. The mushrooms will brown and release a lot of liquid. At this point, cook the noodles according to their package instructions
Add the white wine and scrape the bottom of the pan to get all the good brown bits. Next, add in the Dijon mustard and a healthy splash of Worcestershire sauce.
Allow the mixture to reduce down, scraping the pan periodically.
Spoon a minimum of 1 tablespoon or up to 2 tablespoons flour over the mushrooms. Stir the mushrooms until the flour has been incorporated into the oils/liquid/onions. Slowly add the water or vegetable broth, l at your discretion, depending on how saucy you want the stroganoff to be.
Allow for the mixture to warm through and thicken.
Add the coconut yogurt and paprika and stir until fully incorporated.
By this point, the noodles should be done. The dish can be served with the sauce ladled over the noodles, or the noodles can be added into the pan and mixed through with the mushrooms.
Garnish with parsley and more paprika.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.