Description
Learn how to make this creamy Mushroom Stroganoff with one pot and just 30 minutes of your time.
Ingredients
- 1/2 medium yellow onion, finely
- 6 garlic cloves, finely minced
- 10 oz. mushrooms sliced
- 3 tablespoons all-purpose flour
- 1/2 cup vegan dry white wine (we used a Sauvignon Blanc)
- 2 teaspoons fresh thyme (stems removed)
- 2 teaspoons tamari (or soy sauce)
- 2 bay leaves
- 2 tablespoons nutritional yeast
- 1/2 teaspoon dijon mustard
- 4 cups vegan beef broth (we used this brand)
- 8 oz. rotini pasta
- 1/2 cup vegan sour cream (we used Forager)
- Salt and pepper, to taste
- Fresh parsley, finely chopped (for garnish)
Instructions
- In a medium pot or pan over medium heat, add in 2 tablespoons of vegan beef broth. Once warmed, add in the onions and garlic, and sauté for about 3 minutes, stirring often, or until fragrant and translucent. Be sure to add more vegetable broth or water, 2 tablespoons at a time, as needed to prevent burning.
- Add the mushrooms and cook until they begin to soften and browned, about 3 minutes.
- Sprinkle the flour over the mushroom mixture and mix through. Stir constantly for 2 minutes to cook the flour through.
- Add in the vegan white wine and mix through. Cook for 1 minute.
- Add in the thyme, tamari, bay leaves, nutritional yeast and dijon mustard. Mix until well combined. Slowly being to add in the vegan beef broth, stirring constantly, until you have a smooth mixture. Add in the noodles and mix through.
- Allow the mixture to simmer and cook over medium-low heat for 8-10 minutes, or until until the noodles are cooked through. Be sure to stir a few times to ensure the noodles do not stick to the bottom.
- Remove the pan from the heat and stir in the vegan sour cream. Season with salt and pepper to taste and serve warm with a sprinkle of fresh parsley, for garnish.
Notes
- We didn’t include these in our recipe, but carrots and celery are both great additions! We suggest adding in 1 large carrot, finely chopped and 1 rib of celery, finely chopped.
- Not all wines are vegan due to the refining process they go through. To ensure your wine is vegan, check out Barnivore.
- If you don’t want to use vegan sour cream, other options are cashew butter (see this recipe), tahini or even sunflower butter. A vegan cream cheese would probably be tasty as well!
- We have not test this with gluten-free noodles and cannot guarantee the results.
- Check out this website for alcohol-free wine substitutions.
- Category: Entree, One Pot
- Method: Stovetop
- Cuisine: Vegan
I used Kite Hill unsweetened Greek style almond milk yogurt instead of the sour cream as that was what was available and it worked great!
Awesome thanks for sharing, we will definitely try that!
Just made this and it is SO GOOD. Recommend 10/10. I subbed cashew sour cream since I didn’t have anything else and it was still bomb!
★★★★★
Really should have doubled this because it’s JUST. THAT. GOOD.
Side note vegan sour cream tastes just like the one I remember. It’s things like that that make it so easy to be vegan. Thanks!
★★★★★
What noodles did you use? They look more like egg noodles than traditional rotini, and I know my non-vegan husband would enjoy that more. Thanks!
These were just boxed rotini from Kroger!
This was INCREDIBLE. It was hard not to eat it all myself. The only thing I did differently was I subbed sunflower seed sour cream and added maybe a teaspoon of Worcestershire. This is hands down one of the best recipes I’ve ever made! And the leftovers are fantastic heated up for breakfast haha
★★★★★
We made this a few nights ago and everyone loved it so much! Can’t wait to make it again!!!
My wife and I just started the vegan diet. I found this recipe and loved it. I made it with Simply Natural Red Lentil Rotini. It was fantastic. I shared some with a friend at work, who is not vegan and he also loved it. I also used a combination of white button and baby bellas and that worked great. I am looking forward to trying several recipes. Thanks for sharing!
So happy to hear that, thanks for sharing! 🙂
I used mushroom broth and it was fantastic. I’ve made this twice and it’s now one of my favorite recipes.
This was excellent and super easy to put together! Will definitely make it again and again. Thank you.
★★★★★
Just need to pop on here and let everyone know how amazing this recipe is. I’ve made it twice, once with white wine and tonight with red. Both turned out incredible…I think I may actually favor the red wine! 🙂 I used dried thyme tonight and tasted just as yummy. My husband can’t get enough of this dish. I gotta remember to double this next time!
What kind of red wine did you use? Making it asap!
We use a dry red wine for this recipe. If you want to make sure your wine is vegan you can use barnivore.com 🙂
Wow. This is so good. I’ve been vegan for about 2 months and I’ve made this 5 times. This is a really great recipe. If I would change one thing it would be to add more mushrooms. Other than that it’s about perfect.
This recipe is SO GOOD. I use a full box of sfoglini porcini trumpet pasta, and add a bit more of everything else as well. I can’t stop making this for people because I’m so amazed at how delicious it is, and easy!!
★★★★★
This recipe was absolutely amazing! I didn’t have any vegan sour cream at hand so I used coconut cream instead, it gave off a tiny coconut flavour but it was still amazing. I also substituted the flour for chick pea flour and it worked perfectly! 10/10 would recommend, so easy and so delicious! Thank you!!!
★★★★★
Can I substitute vegan mayonnaise instead of sour cream which I’m allergic too? Looks so delicious and I’m also a vegan now for the last 4 years.. thanks..
That should be a fine substitution. Since sour cream has more of a tang, we recommend tasting it first and maybe adding some lemon juice as well.
YUM!!
★★★★★
Is there nutritional info on this recipe?
I just added it!
This looks great, what is the calories per serving
We are estimating around 313, but this is not exact 🙂
Could I use coconut aminos instead of tamari?
Yes you can!
Delicious, I put tofutti sour cream in it and lil bit vegan cream cheese I had left plus a small amount cashew yoghurt I had. I used rotini and veggie penne also some Mini Xmas tree pasta too. I had no bay leaves but added thyme, parsley and Italian seasoning. I put some cooking sherry in it as well as no white wine so good, yummy def. fave now
★★★★★
Omg this was so good ! I used red wine instead of white and vegetables broth and it was still bomb. Would 100% recommend this recipe.
★★★★★
This recipe is AMAZING!! I’m in heaven right now! I added a little extra sour cream just because I had it and I added some left over celery I had. Came out absolutely amazing!! Will definitely be making this again 🙂 Thanks for sharing this recipe!
★★★★★
Wow!! Eating this right now and it’s delicious! I used gluten free flour and pasta (cassava) and water in place of wine. Threw in some spinach at the end. Perfect comfort food. Thank you!!
★★★★★
i just made this recipe for my parents and i… and it was SO GOOD!! i totally recommend this recipe! it’s super easy to make and totally worth your time :)))
★★★★★
Okay I actually followed the recipe to a T, which I rarely do, and honestly this BLEW my mind. It was one of those meals that you go to taste and literally SCREAM. Or at least I did! Definitely doubling it next time! Incredible…. *round of applause*
★★★★★
I love your recipes and this one looks delicious! My question is about the vegan beef broth: it seems high in sodium to me. Is there something I can substitute for this?
Hey Emily,
You could substitute the vegan beef broth with low-sodium vegetable broth if you’d like!