Learn how to make this creamy Mushroom Stroganoff with one pot and just 30 minutes of your time.
- 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)
- 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.
- 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