If you’re craving a hearty, creamy, and comforting dish without the dairy, look no further than this Vegan Mushroom Stroganoff! Packed with umami flavors from a blend of mushrooms and savory seasonings, this dish is a vegan twist on the classic. With a rich, velvety sauce made from vegan sour cream and a quick cooking time of just 30 minutes, you’ll have a satisfying, meat-free meal that’s perfect for any night of the week.
Come along as we show you an easy way to make a rich and creamy Vegan Mushroom Stroganoff in just 30 minutes. Whether you’re a seasoned vegan or simply looking for a delicious plant-based dinner, the video walks you through each step, helping you create a dish full of flavor without any dairy. The recipe uses simple ingredients and is adaptable for different dietary needs, such as gluten-free options, making it a versatile and quick go-to meal for busy weeknights. The clear instructions and helpful tips ensure you can achieve a perfectly creamy stroganoff every time.
Ingredients
- 8 oz pasta (macaroni or any pasta of choice, gluten-free if needed)
- 3 tbsp vegan butter
- 1 medium yellow onion, chopped
- 12 oz mixed mushrooms (white button and cremini), cleaned and sliced
- 2 garlic cloves, minced
- 1 tsp black pepper
- 2 sprigs fresh thyme
- 1/4 tsp nutmeg
- 1/4 tsp allspice
- 1/2 tsp smoked paprika
- 2 cups vegetable stock or mushroom stock
- 2 tbsp all-purpose flour (or gluten-free alternative)
- 2 tbsp vegan Worcestershire sauce
- 1 tbsp Dijon mustard
- 1/2 cup vegan sour cream (such as Follow Your Heart)
- Fresh parsley or thyme for garnish
- Salt to taste
Step-by-Step Instructions for Vegan Mushroom Stroganoff:
- Cook the Pasta:
- Bring a pot of water to a boil. Add your choice of pasta (macaroni, gluten-free pasta, or serve over rice) and cook according to the package directions. Once done, drain and set aside.
- Prepare the Skillet:
- In a large pot or skillet (with high walls for easy stirring), melt 3 tablespoons of vegan butter over medium heat.
- Sauté the Onions:
- Add 1 chopped medium yellow onion to the skillet. Sauté for 3-5 minutes, stirring occasionally, until the onion becomes golden and softened.
- Cook the Mushrooms:
- Add 12 oz of mixed mushrooms (white button and cremini) to the skillet. Stir to combine. Let them cook for about 5-7 minutes, allowing the mushrooms to shrink and release moisture.
- Season the Mushrooms:
- Sprinkle in a pinch of salt to draw out moisture from the mushrooms.
- Add 2 minced garlic cloves and 1 teaspoon black pepper. Stir and cook for about 1 minute, making sure not to burn the garlic.
- Add Seasonings and Stock:
- Add 2 sprigs of fresh thyme, 1/4 teaspoon of nutmeg, 1/4 teaspoon of allspice, and 1/2 teaspoon of smoked paprika to the mushroom mixture. Stir well.
- Pour in 2 cups of vegetable stock (or mushroom stock) and let the mixture simmer, scraping up any bits from the bottom of the skillet.
- Make the Flour Mixture:
- In a small bowl, whisk together 2 tablespoons of all-purpose flour with a small amount of stock (about 1/4 cup) until smooth. This will help thicken the sauce later.
- Add Flour Mixture to the Skillet:
- Pour the flour mixture into the skillet, stirring constantly. Allow it to simmer for 5 minutes, until the sauce thickens. If the sauce gets too thick, add a little more stock.
- Add Vegan Worcestershire and Dijon Mustard:
- Stir in 2 tablespoons of vegan Worcestershire sauce and 1 tablespoon of Dijon mustard. Mix well to combine.
- Stir in Vegan Sour Cream:
- Remove the skillet from the heat and stir in 1/2 cup of vegan sour cream (such as Follow Your Heart) until the sauce becomes smooth and creamy. Taste and adjust for salt and pepper.
- Serve:
- Pour the creamy mushroom sauce over the cooked pasta (or rice, if preferred).
- Garnish with fresh parsley or thyme and serve immediately.
Enjoy your creamy Vegan Mushroom Stroganoff, a delicious, plant-based twist on a classic dish!