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vegan mushroom stroganoff in a large non stick skillet

Vegan Mushroom Stroganoff (Best Stroganoff Sauce!)

  • Author: Verna
  • Prep Time: 15 Minutes
  • Cook Time: 15 Minutes
  • Total Time: 30 minutes
  • Yield: 4 Servings 1x
  • Category: Mains, Gluten free, 30 Minute Vegan Recipes
  • Method: Stovetop
  • Cuisine: European, American, Canadian
  • Diet: Vegan

Description

Vegan Mushroom Stroganoff: Tender beefy mushrooms, simmered in a rich savoury sour cream gravy, No one will believe it’s dairy free and vegan!! Nut free too (no cashews)


Scale

Ingredients

  • 8 oz (1/2 lb) uncooked pasta, I usually use rotini noodles or eggless broad noodles*
  • 2 tablespoons vegan butter, I use Earth Balance
  • 1 medium yellow onion, diced
  • 24 cloves garlic, chopped, add even more if you love garlic😊
  • 12 oz (3/4 lb) sliced mushrooms, Cremini mushrooms or white mushrooms
  • 1 cup plant based meatless crumbles,  I use Gardein beefless ground (see notes for options)*
  • 2 tablespoons all purpose flour*
  • 1/2 cup vegan cream cheese, I used Daiya
  • 2 cups water
  • 1 tablespoon Vegetarian Better Than Bouillon No beef Base
  • 1 tablespoon tamari
  • 1/4 cup dry white wine
  • 2 teaspoons dijon mustard
  • 1 tablespoon nutritional yeast
  • 1/2 teaspoon granulated onion
  • 1/2 teaspoon granulated garlic
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon black pepper

Instructions

  1. In a medium bowl whisk together the water, no beef bouillon, white wine, mustard, tamari, nutritional yeast, granulated onion, granulated garlic, thyme, black pepper and set aside (this makes it easier later)
  2. Cook pasta according to package instructions, drain the pot, toss with a little olive oil and set aside
  3. While pasta is cooking set a large non stick skillet over medium heat, once hot add the diced onions and vegan butter. Saute for 3 minutes then add the mushrooms and garlic and cook for another 3-5 minutes until the mushrooms have cooked down.
  4. Now add the meatless crumbles and cook for 2-3 minutes until they are defrosted and crisping up a bit. Adjust the heat to medium low if you’re finding it to hot.
  5. Stir in the flour
  6. Now give the veggie stock liquid you set aside earlier another whisk and add to the skillet. Stir or whisk in the vegan cream cheese. Simmer for a couple of minutes until the sauce has thickened.
  7. Remove from heat season with salt and pepper if necessary. Serve over cooked pasta!
  8. Enjoy your stroganoff! I like serving this pasta dish all on its own for lunch or with baked sweet potatoes, green peas and a side salad for a full meal deal at dinner!

Notes

  • Gluten free: use gluten free flour and gluten free pasta
  • Use your favourite pasta, like rotini, eggless broad noodles, macaroni, fabulous with spaghetti or linguini noodles too!
  • Pour mushroom sauce over mashed potatoes, rice, baked sweet potatoes or zucchini spirals (zoodles) instead of pasta
  • I have used vegan sour cream in place of vegan cream cheese and was not a fan. I personally think the recipe is best as written! I have not tried tried this recipe using coconut milk.
  • use your favourite meatless crumbles in place of Gardein or chop up some seitan. If using beyond beefless ground for the meat substitute, I would just fry it separately first.
  • you could replace the bouillon and water with vegetable stock but the end result will not be near as tasty!

Keywords: vegan mushroom stroganoff, vegan beef stroganoff, vegan stroganoff,