Vegan Mushroom Stroganoff
Easy To Make Vegan Mushroom Stroganoff. This Dairy-Free Stroganoff Is The Perfect Comfort Food. Ready In Under 30 Minutes And Perfect For Your Next Weeknight Dinner.
Servings: 4 servings
Calories: 353kcal
Ingredients
Pasta
- 1 box pasta
Roux Base
- 1 cup vegetable broth
- 1 cup non dairy milk almond or oat milk preferred
- ¼ cup all purpose flour
Seasonings
- 1¼ teaspoons salt
- ¾ teaspoon black pepper
- 2 teaspoons dried thyme leaves
Vegetables & Aromatics
- 2 tablespoons vegan butter
- ½ cup chopped red onion or white onion
- 2 cloves garlic minced (about 2 teaspoons)
- 2 cups sliced portabella mushrooms - or a mix
Finish
- 1 teaspoon lemon juice
- ¼ cup vegan sour cream
Optional
- 1 cup plant based meatballs
Instructions
Prep the vegetables
- Chop the onion and garlic. Clean mushrooms by wiping away dirt with a paper towel or clean kitchen towel. Slice the mushrooms and set aside.
Cook the pasta
- Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain and keep warm.
Cook aromatics and mushrooms
- In a large skillet melt 2 tablespoons vegan butter over medium heat. Add ½ cup chopped red onion and cook 3 to 5 minutes until softened and translucent.
- Brown the mushrooms. Add 2 cups sliced portabella mushrooms and cook 8 to 10 minutes until the mushrooms release their moisture and become nicely browned, stirring occasionally.
- Add garlic. Stir in 2 cloves garlic (about 2 teaspoons minced) and cook for about 30 seconds until fragrant.
Make the roux
- After sprinkling in ¼ cup flour, stir constantly for 1 to 2 minutes until the flour coats the vegetables and looks slightly pasty.Whisk in ½ cup vegetable broth first until smooth. Then whisk in the remaining ½ cup broth and 1 cup non dairy milk. Whisking continuously to prevent lumps.
- Add 1¼ teaspoons salt, ¾ teaspoon black pepper, and 2 teaspoons dried thyme.Note: Adding a small amount of liquid first allows the roux to loosen smoothly before the rest of the liquid is added.
Simmer sauce
- Reduce heat to medium low and cook for 5 to 7 minutes, stirring occasionally, until the sauce thickens and becomes creamy.
Optionally - Add vegan meatballs
- If using ½ cup plant based meatballs, stir them in now and simmer 2 to 3 minutes until heated through.
Finish the sauce
- Reduce heat to low and stir in 1 teaspoon lemon juice and ¼ cup vegan sour cream until fully incorporated and creamy.
- Serve. Spoon the mushroom stroganoff sauce over warm pasta or mashed potatoes and serve immediately.
Nutrition
Calories: 353kcal | Carbohydrates: 63g | Protein: 10g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Sodium: 933mg | Potassium: 196mg | Fiber: 3g | Sugar: 4g | Vitamin A: 626IU | Vitamin C: 6mg | Calcium: 94mg | Iron: 2mg
