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Mushroom Stroganoff
[Vegan]

CC By: Carol Clayton

Author Bio

Carol Clayton is the creator behind the popular food blog, Carol's Vegan Kitchen, which features... Read More

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Mushroom Stroganoff [Vegan]

Dairy Free

Vegan

This Vegan Mushroom Stroganoff is the ultimate comfort food. Made with a rich and creamy mushroom sauce smothered over pasta, it’s so flavorful and satisfying, you’ll never know it’s dairy and oil-free!

Ingredients You Need for Mushroom Stroganoff [Vegan]

1 pound (454 grams) of cremini mushrooms, rinsed and sliced
1 cup (8 oz./ 237 ml.) of vegetable broth
2 tablespoons of flour (use gluten-free if needed)
2 tablespoons of tamari
1 large yellow onion, small diced
4 garlic cloves, minced
1/2 teaspoon of kosher salt
1/2 cup (4 oz. / 118 ml.) of dry white wine
2 tablespoons of nutritional yeast
1 tablespoon of fresh thyme leaves (or 1 teaspoon of dried thyme leaves)
1 teaspoon of smoked paprika
1 teaspoon of vegan Worcestershire sauce
1/2 teaspoon of freshly ground black pepper
1/2 cup (4 oz. / 113 grams) of vegan sour cream (store-bought or homemade)
1 pound (454 grams) of Farfalle pasta, cooked until al dente (or your favorite gluten-free pasta)
Fresh chopped parsley and thyme leaves to garnish

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How to Prepare Mushroom Stroganoff [Vegan]

Prepare your mushrooms by rinsing them in cold water, removing any dirt or debris. Trim off the bottom of the stem. Then slice the mushrooms into 4-6 slices each, depending on how big they are.
Make a veggie broth roux (thickening liquid) by whisking the vegetable broth, flour, and tamari in a small bowl. Set aside.
Add the mushrooms to a large sauté pan over medium-high heat. Sauté until most of their liquid is released and reduced, and the mushrooms have shrunken in size by about half. Leave some mushroom broth as a base for the onions. This will take around 7-10 minutes.
Time-saving tip! Cook the pasta while the mushrooms and onions are sautéing.
Add the onions, garlic, and salt. Continue to sauté until the onions are soft, translucent, and have absorbed all of the mushroom broth, 7-10 minutes more.
Pour in the wine, deglazing the pan, and cook until it no longer smells like alcohol and the liquid is reduced by half, 2-3 minutes.
Give the veggie broth roux mixture a stir and pour it over the mushrooms. Bring to a simmer and cook until you have a rich gravy, 2-3 minutes. Stir in the nutritional yeast, thyme, smoked paprika, Worcestershire sauce, and pepper.
Turn the heat down to low and gently fold in the sour cream until well combined and creamy. Be careful not to let the sauce boil after adding the sour cream or it may “break” and curdle. Season with salt and pepper to taste.
Spoon over desired amount pasta and garnish with freshly chopped parsley and thyme leaves. Store sauce separately from pasta in the fridge for up to 5 days or in the freezer for 3 months. To re-heat frozen sauce, let it thaw in the fridge and then gently reheat on the stovetop, without boiling, to keep the sour cream from curdling.

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