Mushroom Stroganoff
This vegan mushroom stroganoff with hearty mushrooms and dairy-free cream sauce is a healthy take on a classic pasta dish. This ultimate comfort food recipe can be on your table in 30 minutes and will be a hit with the whole family!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Dinner
- Method: Cook
- Cuisine: Russian
- Diet: Vegan
Ingredients
Scale
- 1 lb dry pasta (I like to use either farfalle, tagliatelle or bowtie pasta but feel free to use what you have/prefer)
- 2 tbsp olive oil
- 1 large white onion, finely chopped
- 3 garlic cloves, minced
- 1 lb cremini mushrooms, sliced (roughly 16 ounces)
- 1 tbsp cornstarch (or tapioca starch or arrowroot)
- 2 cups vegetable broth
- 1 tsp Dijon Mustard
- 1 tbsp tamari (or soy sauce or worcestershire sauce)
- 1 tbsp fresh thyme, removed from stems
- 1 tsp sea salt
- 1/4 tsp black pepper
- 1/2 cup vegan sour cream or yogurt (ideally cashew based)
- handful fresh parsley, roughly chopped
Instructions
- In a large pot cook pasta according to package instructions. Strain and set aside.
- In a large skillet or pan add your olive oil over medium heat.
- Stir in onion and cook for 5 minutes or until translucent.
- Add in garlic and mushrooms and sauté for an additional 5-10 minutes or until mushrooms are sweating and have released most of their moisture. Try not to disturb the pan too much so mushrooms get a nice brown coating.
- Stir in cornstarch.
- Add in veggie broth, Dijon, tamari, thyme and salt and pepper. Bring mixture to a boil and then simmer for 10-15 minutes to allow sauce to thicken.
- Stir in vegan sour cream and noodles.
- Top with fresh parsley and serve warm.
- See storage instructions above.
Find it online: https://www.thehealthymaven.com/mushroom-stroganoff/