Updated: Jul 18, 2021
Good creamy vegan pasta dishes are hard to come by. This Vegan Mushroom Stroganoff recipe is a mouthwatering and savory dish. The sauce for this dish is absolutely rich with flavor from mushrooms, garlic, white wine, and thyme leaves. After eating one bite this recipe will become one of your staples.
What goes good with vegan mushroom stroganoff?
Pasta dishes are my all-time favorite! I love how filling the food is. I love that pasta is a creative medium for cooking. All pasta dishes go well will garlic bread! The creamy vegan stroganoff sauce is perfect for dipping garlic bread in. Check out my recipe for vegan garlic bread you won't regret it.
What goes in the vegan stroganoff?
Olive oil -
Cremini mushrooms - Cremini mushrooms go best with this dish although they can be replaced with Cello mushrooms
1 Tbsp fresh thyme leaves -
1 1/2 cup vegetable broth -
2 Tbsp tamari or soy sauce -
1 tbsp vegan Worcestershire sauce -
1/4 cup white flour - This is used to thicken up the sauce for the pasta.
1/2 cup dry white wine - This is unnecessary but you can also have a glass for yourself ;)
2-3 tbsp nutritional yeast - This is to give the vegan stroganoff a cheesy flavor. It has a strong flavor so be sure to taste it as you add it in.
Egg noodles - Egg noodles are not vegan so when you purchase be sure to grab vegan egg noodles or grab some farfalle pasta
Almond milk - Although this recipe calls for almond milk any plant based milk will make the vegan stroganoff richer and creamier
How long does the recipe last?
The vegan stroganoff will last around 1-2 days in the refrigerator. If it lasts. This is usually a serving for about 4 people.
See the ingredient list above for replacements and descriptions.
3 tbsp olive oil
16 ounces chopped or sliced cremini mushrooms
6 cloves of garlic
1/4 cup onions
1 Tbsp fresh thyme leaves
1 1/2 cup vegetable broth
2 Tbsp tamari or soy sauce
1 tbsp vegan Worcestershire sauce
1/4 cup white flour
1/2 cup dry white wine
2-3 tbsp nutritional yeast
1 tsp paprika
12 ounces of pasta
1/2 tsp dijon mustard
1/4 cup fresh dill
1 cup almond milk or oat milk
Saute onions, garlic, and sliced mushrooms in a cast iron pan until the onions are translucent.
Once the onions are tender add the white wine to the pan and stir.
Add the contents of the vegetable broth and dry ingredient mixture into the pan and let the mixture simmer for 2-3 mins.
Add the pasta into the pan and along with the almond milk, and let the pasta simmer for 10 minutes.
Once the sauce becomes rich and creamy add salt and pepper to taste. . Place the contents of the pan into a serving bowl.