VEGAN MUSHROOM STROGANOFF
This Vegan Mushroom Stroganoff features creamy stroganoff sauce, earthy mushrooms, and a hint of tangy spices. The tender noodles provide a perfect base for the sauce and mushrooms, making for a hearty and satisfying meal.
SAVORY MUSHROOM SYMPHONY
The earthy mushrooms, cooked at two different times during the recipe, bring out a rich, umami flavor with a tender bite that enhances the stroganoff. The first batch adds depth, while the second provides texture and fresh, woodsy notes.
CREAMY STROGANOFF & PASTA BASE
The creamy sauce, seasoned with an aromatic blend of spices, coats the tender pasta perfectly. Its rich, tangy flavor adds a delightful depth to the dish.
SIMPLE STEPS TO MAKE THIS VEGAN MUSHROOM STROGANOFF
Slice & Cook Half of the Mushrooms, Add Spices & Cook Down
Separately Prepare Thick Cut Noodles
Add Remaining Sliced Mushrooms and Sauce Ingredients
Vegan Mushroom Stroganoff Ingredients
STEP 1 – PREPARE & COOK VEGGIES AND SOME MUSHROOMS:
- Sauté diced onion, sliced mushrooms, and seasonings (thyme, paprika, sage, soy sauce, and vegan Worcestershire sauce in a skillet.
STEP 2 – SEPARATELY PREPARE THICK CUT NOODLE:
- Separately cook vegan pappardelle noodles or other thick-cut noodles according to the package.
STEP 3 – COOK REMAINING MUSHROOMS:
- Add the remaining sliced mushrooms and cook down.
STEP 4 – ADD INGREDIENTS FOR STROGANOFF SAUCE:
- Add coconut milk, lemon juice, apple cider vinegar, dijon mustard, and salt & pepper to taste.
- Simmer to meld the flavors.
STEP 5 – THICKEN THE MIXTURES TO DESIRED CONSISTENCY:
- Add the cornstarch slurry to thicken the mixture.
STEP 6 – SERVE:
- Top the cooked pasta with the mushroom mixture and enjoy.
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Vegan Mushroom Stroganoff
Ingredients
- Drizzle Olive Oil
- 1 Medium Yellow Onion
- ½ Package Baby Bella Mushrooms (24 oz) (or substitute white button)
- 1 tsp Thyme
- 1 tsp Paprika
- 1 tsp Dried Sage
- 1 tbsp Low Sodium Soy Sauce
- 1 tbsp Vegan Worcestershire Sauce
- 1 Package Vegan Pappardelle Noodles, 16 oz (or substitute thick noodle of choice)
- ½ Package Baby Bella Mushrooms (24 oz)
- 1 Can Lite Unsweetened Coconut Milk
- 1 tbsp Lemon Juice
- 1 tbsp Apple Cider Vinegar
- 1 tbsp Stone Ground Mustard
- Salt & Pepper to taste
- 2 tbsp Cornstarch
- 2 tbsp Water
Instructions
- Drizzle olive oil in a large skillet and heat over medium heat.Drizzle Olive Oil
- Dice onion and add to hot pan.1 Medium Yellow Onion
- Slice mushrooms, add to pan, and mix well.½ Package Baby Bella Mushrooms (24 oz)
- Add all the spices and seasonings to the pan and mix well. Cook the entire mixture down until the moisture is removed, about 8-10 minutes, stirring occassionally.1 tsp Thyme, 1 tsp Paprika, 1 tsp Dried Sage, 1 tbsp Low Sodium Soy Sauce, 1 tbsp Vegan Worcestershire Sauce
While Mushrooms Are Cooking
- Separately cook the noodles according to package directions.1 Package Vegan Pappardelle Noodles, 16 oz
Back to Mushroom Mixture
- Slice the remaining mushrooms and add to the mushroom mixture. Cook mixture down about 5 minutes, stirring often.½ Package Baby Bella Mushrooms (24 oz)
- Stir in the coconut milk, lemon juice, vinegar, mustard, salt, and pepper. Bring to a low boil, then turn down to simmer for about 5 minutes.1 Can Lite Unsweetened Coconut Milk, 1 tbsp Lemon Juice, 1 tbsp Apple Cider Vinegar, 1 tbsp Stone Ground Mustard, Salt & Pepper
- Separately, in a small bowl, whisk together the cornstarch and water. Stir into the sauce and cook until thickened (about 2-3 minutes).2 tbsp Cornstarch, 2 tbsp Water
- Taste and adjust seasonings as desired, may need additional salt and other spices to taste.
- To serve, top the noodles with the mushroom mixture. Season with salt and pepper to taste.
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FAQ'S FOR THIS VEGAN MUSHROOM STROGANOFF RECIPE
1. Can I use a different type of mushroom?
Yes, you can use any type of mushroom that you like. We recommend using a combination of cremini and shiitake mushrooms for the best flavor.
2. Can I add other protein to this dish?
Yes, you can add a diced store-bought plant-based sausage to this recipe for a protein kick.
3. Can I make this recipe gluten-free?
Yes, you can make this recipe gluten-free by using gluten-free pasta and gluten-free soy sauce. Its always a good idea to check all the ingredients to confirm that they are also gluten-free.
4. How do I store leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
