This Vegan Mushroom Stroganoff is savory, comforting and oh-so creamy! It's nut-free, soy-free and much healthier than its non-vegan counterpart.
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Mushroom Stroganoff

The very definition of comfort food, this Mushroom Stroganoff is ideal for chilly winter nights when all you want is a big bowl of carbs to warm the cockles of your heart. Traditionally a Russian meal with beef in the starring role, we updated this nineteenth-century classic and gave it a plant-based twist. With tender, sautéed portobello mushrooms and a dairy-free cream sauce, our version packs all the delicious flavor of the original dish without the sky-high calorie count.
From Frugal Vegan by Katie Koteen and Kate Kasbee, Page Street Publishing Co. 2017.
Course Dinner, Main Course
Cuisine Nut-Free, Vegan
Keyword Vegan Mushroom Stoganoff
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4
Calories 392kcal
Author Katie Koteen and Kate Kasbee

Ingredients

  • 2 tbsp (30 ml) olive oil
  • ½ yellow onion , diced
  • 2 garlic cloves , finely chopped
  • 1 lb (454 g) baby portobello mushrooms , sliced
  • cups (355 ml) vegetable broth
  • 2 tsp (10 ml) soy sauce or tamari
  • 1 tsp dried thyme
  • ½ cup (60 g) vegan sour cream (store-bought or homemade)*See note
  • 2 tbsp (16 g) whole wheat flour
  • 1 lb (454 g) farfalle pasta, cooked
  • Salt and black pepper , to taste
  • Fresh parsley , chopped

Instructions

  • Heat the olive oil in a pan over medium heat. Add onion and garlic and cook until fragrant and the onion is soft, about 5 minutes. Then add the mushrooms and cook until they release their juices and become soft, about 7 minutes.
  • Stir in the vegetable broth, soy sauce or tamari and thyme, and stir to combine. Reduce heat to medium-low and simmer until the liquid has reduced by a third, about 10 minutes. Mix in the Vegan Sour Cream and flour. Continue to simmer until the sauce thickens, another 3 minutes. Remove from heat.
  • Cook the pasta according to package directions, until al dente. Drain, rinse and return the noodles to the pot. Pour the mushroom sauce over the pasta and stir to coat. Season with salt and black pepper to taste. Divide the pasta between 4 bowls and garnish with freshly chopped parsley. Serve immediately.

Notes

* Notes by Vegan Huggs:
  • I used low sodium tamari sauce and I added 1 1/2  teaspoons more. Taste the sauce before adding the pasta and add more tamari or salt as needed.
  • I used 12 oz of pasta.
  • I stirred in 2 tablespoons of lemon juice to the sauce after removing from the heat. It adds a subtle zing. Try with 1 tablespoon first and taste, add more if desired. 
  • If you use my Vegan Sour Cream recipe, it will not be a nut-free recipe anymore. 
 

Nutrition

Calories: 392kcal | Carbohydrates: 53g | Protein: 11g | Fat: 13g | Saturated Fat: 3g | Sodium: 634mg | Potassium: 509mg | Fiber: 4g | Sugar: 6g | Vitamin A: 190IU | Vitamin C: 1.5mg | Calcium: 24mg | Iron: 2.4mg