Description
This Vegan Mushroom Stroganoff comes together in under 30 minutes and is made entirely in One pot!
Ingredients
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- 2 tbsp olive oil
- 1 large onion, chopped
- 4 garlic cloves
- 250 grams cremini mushrooms, sliced
- 1 tbsp flour (can sub gluten-free, whole-grain, etc)
- 1 tsp thyme (dried or fresh)
- 2 tsp dijon mustard
- 1/2 tsp pepper
- 1 tsp vegan Worcestershire sauce (optional)
- 4 cups veggie stock
- 1 tsp lemon juice
- 8oz uncooked rotini pasta (can sub any pasta)
- Optional: 1-2 tbsp coconut cream, cashew cream, vegan butter
- fresh parsley to top
Instructions
- Heat the olive oil in a pot on medium-high heat then add the onions and garlic and saute for 2 minutes.
- Then add the mushrooms and sautee for 5-6 minutes until the mushrooms turn golden brown.
- Next add in the flour, thyme, dijon, pepper, vegan Worcestershire sauce, veggie stock and lemon juice, mixing everything together and bringing the mixture to a boil.
- Add the pasta, cover the pot and cook on medium-low heat for 8-10 minutes until the pasta is cooked through.
- (Optional) For additional creaminess mix in 1-2 tbsp of vegan butter or cream
- Top with fresh parsley and serve immediately.
Notes
Do not add salt when sautéing the mushrooms! This will cause the mushrooms to release water and they will steam rather than brown. (You want the mushrooms to brown to release their flavour!)
Use a good quality (or organic) veggie stock. Since the pasta will be absorbing the flavour from the veggie stock, a good quality flavourful veggie stock equals a flavourful pasta!
Make it gluten-free: Use gluten-free flour and gluten-free pasta
Make it creamy: You can add 3 tbsp of coconut cream, cashew cream or a vegan cream to this recipe if you’d like to be extra creamy. I personally don’t find that it needs it!
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 269
- Fat: 9g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 10g
