Best The Best Mushroom Stroganoff Vegan Recipes

Vegan Mushroom Stroganoff image

Provided by Bianca Zapatka

Number Of Ingredients 16

10,6 oz pasta of choice (300g (use gluten-free pasta, if needed))
2 tbsp canola oil (or olive oil (divided))
1 onion (chopped)
4 cloves garlic (minced)
18 oz cremini mushrooms (500g (thinly sliced, *see notes))
1/3 cup dry white wine (80ml (optional))
1 1/2 cups vegetable broth (360ml)
3 tbsp soy sauce (or tamari sauce)
3 tbsp all-purpose flour (or gluten-free flour or 2 tbsp cornstarch)
2 tsp dijon mustard (optional)
2-3 tbsp nutritional yeast flakes (optional)
1 tsp paprika powder (optional)
salt and pepper (to taste)
1 1/2 cup non-dairy milk (360ml (*see notes))
Vegan parmesan
fresh parsley or thyme

Steps:

In a large pot of boiling salted water, cook the pasta according to package instructions. Drain well and set aside. (Toss with a little oil to prevent sticking as needed).
Heat one tablespoon of the oil in a large skillet or pan. Add the onions and sauté for 3 minutes, or until slightly browned, stirring occasionally. (*See step-by-step photos + recipe video in the blog post above!)
Add the remaining oil along with the garlic and mushrooms, and stir to combine. Continue sautéing for an additional 5-7 minutes, or until the mushrooms are tender. Then, add the white wine and stir until incorporated (optional).
In a measuring jar, whisk together the vegetable broth, soy sauce (or tamari sauce), flour (or cornstarch) until smooth. Pour it into the pan, along with the mustard and nutritional yeast if using. Stir in the non-dairy milk until combined. Bring it to a simmer and cook for 5-10 minutes, or until thickened to desired consistency. Season with paprika powder, salt and pepper to taste.
Add in the pasta, toss well to combine and cook until heated throughout as needed.
Garnish with vegan parmesan and fresh thyme or parsley as desired and serve immediately!

Nutrition Facts : ServingSize 1 Serving, Calories 465 kcal, Carbohydrate 63.7 g, Protein 23.7 g, Fat 9.4 g

The BEST Mushroom Stroganoff (Vegan) image

Provided by worldmom12

Categories Vegetable

Time 30m

Yield 6 serving(s)

Number Of Ingredients 11

1 (6 cup) package pasta, egg-free ribbon noodles
1/4 cup margarine, vegan (I use Earth Balance, but vegetable oil would work too)
1 onion, minced
16 ounces portabella mushrooms, sliced
2 garlic cloves, minced
2 cups vegetable broth, beef flavored (we use Frontier beef-flavored broth powder)
1 teaspoon salt
1 teaspoon black pepper
1 tablespoon Worcestershire sauce, vegan (you could leave this out, it's not critical, but does add depth)
1/4 cup flour
1 cup vegan sour cream (I use Follow Your Heart)

Steps:

Cook and drain pasta according to package directions.
Meanwhile, in a large skillet, sauté mushrooms and onions until mushrooms have given up their liquid and onions are translucent.
Add garlic and cook for another 1-2 minutes. Remove from heat.
In a medium sauce pan, bring broth to a boil. Add salt, pepper and worcestershire sauce.
Whisk in flour and continue cooking until sauce begins to thicken.
Return skillet to low heat and stir thickened sauce into mushroom mixture.
Stir in sour cream (don't allow it to boil) and serve immediately over hot ribbon noodles.