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

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

Can mushroom stroganoff [vegan] be made ahead?

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

Can I make 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 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 mushroom stroganoff [vegan] keep?

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

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Mushroom Stroganoff
[Vegan]

MP By: Molly Patrick

Author Bio

Molly Patrick is really damn good at motivating people to eat a whole food plant-based... Read More

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Discover more recipes with these ingredients

Mushroom Recipes

Vegan Mushroom Stroganoff

4 - 6

Dairy Free

Vegan

Mushroom Stroganoff is a classic comfort food dish that pairs perfectly with a cracking fire and snow falling outside your window. Mushrooms make this vegan stroganoff nice and hardy because of their meaty texture. They also have a delicious earthy taste. After you’ve made this mushroom stroganoff once, you will... Read More

Ingredients You Need for Mushroom Stroganoff [Vegan]

8 ounces uncooked ribbon noodles
1 tablespoon olive oil
1 yellow onion, chopped
3 tablespoons whole wheat flour, divided
2 cups beefless beef broth or vegetable broth
1 tablespoon soy sauce
1 teaspoon lemon juice
1 teaspoon tomato paste
1 1/2 pounds mushrooms (half Portobello and half White Button mushrooms), cut into large 2-inch chunks
1/2 teaspoon dried thyme
1/2 teaspoon dried sage
1/2 teaspoon salt
1 tablespoon white wine vinegar
1/4 cup vegan sour cream (optional)
10 turns of fresh ground, black pepper
1/4 cup flat-leaf parsley, minced

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How to Prepare Mushroom Stroganoff [Vegan]

Cook the noodles per the direction on the package. Undercook them a bit because they will be cooked again once incorporated into the sauce.
Drain and set aside.
In a large saucepan, add the olive oil and sauté the onions for 3 minutes over medium heat.
Add the flour and cook for 30 seconds, stirring constantly.
Gradually add the broth, soy sauce, lemon juice, and tomato paste, while stirring at the same time. Stir until mixture becomes thick and bubbly, about a minute.
Add the mushrooms, thyme, sage, and salt. Stir to combine.
Cook for 5 minutes, stirring frequently until mushrooms have shrunk in size.
Add the vinegar and simmer for 4 more minutes.
Add the noodles, sour cream, 1 tablespoon of flour, black pepper, and parsley, and cook on low for an additional 5 minutes.
Garnish with parsley.

Notes

-You can make this dish gluten-free if you use gluten-free pasta, gluten-free soy sauce, and substitute the whole wheat flour with rice flour. - If you want a soy-free version, swap out the soy sauce with sea salt to taste.

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.