The Ultimate 30-Minute Vegan Comfort Food
Craving a meal that’s both incredibly satisfying and ridiculously easy to make? Look no further. This Creamy Vegan Mushroom Stroganoff is the answer to all your weeknight dinner dreams. We’re talking savory, umami-packed mushrooms and a luscious, tangy sauce tossed with wide, tender noodles. It’s a classic dish, completely reimagined for a plant-based lifestyle, without sacrificing any of the rich flavor you know and love. Get ready for this to become a new staple in your recipe rotation!
Ingredients
• START TO FINISH: 25 minutes MAKES 4 servings
• 8.8 ounces / 250 g dried pappardelle or other wide, flat vegan pasta
• 24 ounces / 680 g sliced fresh mushrooms (such as button, cremini, and/or shiitake)
• 2 cloves garlic, minced
• 1 tablespoon / 15 ml olive oil
• 8 ounces / 225 g vegan sour cream
• 2 tablespoons / 15 g all-purpose flour
• 1 1/2 teaspoons / 3 g smoked paprika
• 1/4 teaspoon / .5 g ground black pepper
• 1 cup / 240 ml vegetable broth
• Snipped fresh Italian (flat-leaf) parsley, for garnish (optional)
Instructions
1. Cook the pasta in a large pot of boiling, salted water according to package directions. Drain well, return to the hot pot, and cover to keep warm.
2. While the pasta cooks, heat the olive oil in an extra-large skillet over medium-high heat. Add the sliced mushrooms and minced garlic. Cook for 5 to 8 minutes, stirring occasionally, until the mushrooms have released their liquid and are tender and browned. If they brown too quickly, reduce the heat. Use a slotted spoon to transfer the cooked mushrooms to a bowl and cover to keep warm.
3. In a separate medium bowl, whisk together the vegan sour cream, all-purpose flour, smoked paprika, and black pepper until no lumps remain. Gradually whisk in the vegetable broth until the mixture is completely smooth.
4. Pour the sour cream mixture into the same skillet used for the mushrooms. Cook over medium heat, stirring constantly, until the sauce thickens and begins to bubble. Continue to cook and stir for 1 minute more.
5. To serve, spoon the mushroom mixture and creamy sauce over the warm pasta. Garnish with fresh parsley, if desired.
Nutritional Information
• Nutrition FactsPER SERVING (ESTIMATED): 400 cal., 12 g total fat (3 g sat. fat), 0 mg chol., 440 mg sodium, 60 g carb., 5 g fiber, 15 g pro. *Note: is an estimate and will vary based on the specific brands of vegan pasta and sour cream used.
Pro Tips
• For perfectly browned, non-soggy mushrooms, cook them in batches if your skillet isn’t large enough. Crowding the pan will steam them instead of searing them.
• Deglaze the pan with a splash of dry white wine or sherry after cooking the mushrooms and before adding the sauce mixture for an extra layer of complex flavor.
• For an even richer sauce, use a cashew-based vegan sour cream or stir in a tablespoon of nutritional yeast along with the flour for a cheesy, savory boost.
FAQ
Q: Can I make this mushroom stroganoff gluten-free
A: Absolutely. To make this recipe gluten-free, use your favorite gluten-free wide noodles. For the sauce, simply substitute the all-purpose flour with a gluten-free all-purpose flour blend or about 1 tablespoon of cornstarch to ensure it thickens properly.
Q: How can I add more protein to this vegetarian stroganoff
A: For a simple protein boost, consider adding a can of rinsed chickpeas or white beans when you add the sauce to the skillet. Pan-seared tofu, tempeh, or a plant-based chicken alternative would also be delicious stirred in at the end.
Q: What can I use instead of vegan sour cream
A: If you don’t have vegan sour cream, a great substitute is a cashew cream. Blend 1 cup of soaked raw cashews with 1/2 cup of water and a tablespoon of lemon juice until completely smooth. Full-fat canned coconut milk can also work, but it will add a subtle coconut flavor.
Q: How do I store and reheat leftover stroganoff
A: Store leftovers in an airtight container in the refrigerator for up to 3 days. For the best texture, it’s ideal to store the pasta and the mushroom sauce separately. Reheat the sauce gently on the stovetop, adding a splash of vegetable broth to loosen it if needed, then toss with the pasta.
