Description
A hearty and savory dinner perfect for any night of the week. This creamy dairy-free mushroom stroganoff is easy to make, requires just an instant pot, and 30 minutes of your time to prepare. It’s comforting, rich, savory, and of course, vegan!
Ingredients
- 1 tablespoon vegan butter (or oil)
- 1/2 medium yellow onion, finely
- 6 garlic cloves, finely minced
- 10 ounces cremini mushrooms, sliced
- 2 tablespoons all-purpose flour
- ⅓ 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 teaspoon dijon mustard
- 1 tablespoon Worcestershire sauce (optional)
- 3 cups Better Than Bouillon Vegan Beef Flavored Broth (or vegetable broth)
- 8 ounces rotini pasta
- 1/2 cup vegan sour cream (we used Forager)
- Salt and pepper, to taste
- Fresh parsley, finely chopped (for garnish)
Equipment
- Spatula or Wooden Spoon
- Cutting Board
- Instant Pot or Pressure Cooker
- Knife
- Measuring Cups
Instructions
- Set your instant pot to the saute setting. Add in the vegan butter and allow it to melt. Once melted, add in the onions and garlic, and saute for about 3 minutes, stirring often, or until fragrant and translucent.
- Add the mushrooms and cook for 2 minutes. Sprinkle in the flour 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 thyme, tamari, bay leaves, nutritional yeast, Worcestershire sauce, and dijon mustard. Mix until well combined. Add in the vegan beef broth and the pasta and mix through. Try to press it down so all noodles are covered in liquid.
- Press cancel and put the lid on. Pressure cook on high pressure for 5 minutes. After 5 minutes, quick release pressure and allow steam to vent. We like to release the pressure with a towel over the valve to contain the steam.
- Remove the bay leaf. Add in the vegan sour cream and mix until uniform—season with salt and pepper to taste. The stroganoff will be a bit watery, but it will thicken as it sits and cools.
- Serve warm with a sprinkle of fresh parsley, and enjoy!
Notes
- Click here for how to cook this recipe on a stovetop.
- We didn’t include these in our recipe, but carrots and celery are 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. Vegan cream cheese would probably be tasty as well!
- We have not tested this with gluten-free pasta and cannot guarantee the results.
- You can use corn starch in place of flour; use only 1 tbsp.
- Check out this website for alcohol-free wine substitutions.
- If you don’t have a pressure cooker, however, find a stovetop version of this recipe here.
- Prep Time: 8 minutes
- Cook Time: 15 minutes
- Category: Entree
- Method: Instant Pot
