Description
A creamy and flavorful vegan mushroom stroganoff featuring tender mushrooms, a rich vegan sour cream sauce, and perfectly cooked rotini pasta. This comforting one-pot meal is seasoned with fresh thyme, nutritional yeast, and a splash of vegan white wine, making it a wholesome and delicious dinner option.
Ingredients
Scale
Vegetables and Aromatics
- 1/2 medium yellow onion, finely chopped
- 6 garlic cloves, finely minced
- 10 ounces mushrooms, sliced
Dry Ingredients and Seasonings
- 3 tablespoons all-purpose flour
- 2 teaspoons fresh thyme (stems removed)
- 2 teaspoons tamari (or soy sauce)
- 2 bay leaves
- 2 tablespoons nutritional yeast
- 1/2 teaspoon Dijon mustard
- Salt and pepper, to taste
Liquids
- 1/2 cup vegan dry white wine (such as Sauvignon Blanc)
- 4 cups vegan beef broth
Other Ingredients
- 8 ounces rotini pasta
- 1/2 cup vegan sour cream
- Fresh parsley, finely chopped (for garnish)
- 2 tablespoons oil (for sautéing)
Instructions
- Sauté the onions and garlic: In a large pot or saucepan over medium heat, warm 2 tablespoons of oil. Add finely chopped onions and minced garlic, sauté for about 3 minutes, stirring often, until fragrant and translucent.
- Add mushrooms: Add sliced mushrooms to the pot and cook until they begin to soften and brown, about 3 minutes.
- Add the flour: Sprinkle the flour over the mushrooms and stir constantly for 2 minutes to cook the flour through and combine well.
- Stir in remaining ingredients except sour cream: Pour in the vegan white wine and cook for 1 minute. Add fresh thyme, tamari, bay leaves, nutritional yeast, and Dijon mustard. Slowly add vegan beef broth while stirring constantly until the mixture is smooth and creamy. Then stir in the rotini pasta until well combined.
- Cook pasta until al dente: Allow the mixture to simmer over medium-low heat for 10 minutes, stirring occasionally to prevent sticking, until the pasta is cooked al dente.
- Finish with vegan sour cream and season: Remove pot from heat, stir in vegan sour cream until creamy and well combined. Adjust salt and pepper to taste.
- Serve: Serve warm, garnished with freshly chopped parsley. Enjoy your comforting vegan mushroom stroganoff!
Notes
- Instant Pot Method: Could be adapted but not detailed here; stovetop is recommended.
- Storage: Store leftovers in an airtight container in the fridge for up to 4 days. The sauce will thicken overnight but can be loosened with broth when reheating. Avoid freezing as creamy pasta dishes do not freeze well.
- Additions: Finely chopped carrot and celery can be added for extra flavor and texture (1 large carrot and 1 rib celery suggested).
- White Wine: Check for vegan-friendly wines via Barnivore; alcohol-free vegan wine can be used as a substitute.
- Sour Cream Alternatives: Use cashew butter, tahini, sunflower butter, or vegan cream cheese if vegan sour cream is unavailable.
- Pasta: Gluten-free pasta has not been tested but rice or corn-based pastas are the best substitutes.
- Flour Substitute: Cornstarch can be used instead of all-purpose flour at 1.5 tablespoons.
