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Creamy Vegan Mushroom Stroganoff Recipe

Creamy Vegan Mushroom Stroganoff Recipe

Mandy Applegate
An easy vegan mushroom stroganoff recipe that’s creamy, delicious, and comforting! The perfect weeknight dinner, it takes less than 30 mins to throw together, and it’s guaranteed to please a crowd!
5 from 1 vote
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Recipes
Cuisine Dinner
Servings 4
Calories 238 kcal

Ingredients
  

  • Pasta of your choice I used penne
  • 2 Tablespoons olive oil
  • 1 Large onion or 2 small, chopped
  • 4 Cloves garlic minced
  • 500 g Mushrooms I used portobello
  • 2 Cups vegetable broth
  • 3 Tablespoons Soy or Tamari Sauce
  • 2 Tablespoons cornstarch
  • 2 Tablespoons nutritional yeast
  • 1 Teaspoon paprika powder optional
  • Salt & Pepper
  • 1 Cup plant-based milk I used soy

Instructions
 

  • First, boil the water for your pasta and cook it according to the directions on the package.
  • Sauté the onions and garlic for 3 minutes, or until slightly browned, stirring occasionally.
  • Add the mushrooms, and stir to combine. Continue sautéing until the mushrooms are tender. 
  • Whisk together the vegetable broth, soy sauce and cornstarch until smooth. Pour it into the pan, along with the nutritional yeast. 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, and toss well to combine.
  • Serve with vegan parmesan, fresh chives or parsley.

Nutrition

Serving: 1gCalories: 238kcalCarbohydrates: 31gProtein: 11gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 7gCholesterol: 5mgSodium: 1198mgFiber: 5gSugar: 9g
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