One-Pot Vegan Mushroom Stroganoff​ (30-Minutes)

One-Pot Vegan Mushroom Stroganoff​ is not only quick and easy to make in one pot, but it is also delicious. Are we discussing the ideal meal or what? Get cooking, then!

A well-known Russian meal called stroganoff is traditionally prepared with meat, butter, garlic, and onions, along with sour cream. You can serve it with mashed potatoes, noodles, or even rice pilaf. A French chef employed by the famed Russian family gave the dish we now know as stroganoff its name. We are replacing the meat in this recipe with mushrooms, adding dairy-free butter, and vegan sour cream because we are making it vegan today.

One-Pot Vegan Mushroom Stroganoff​ Ingredients

• 12 of a medium yellow onion, chopped
• 6 cloves of minced garlic,
• Sliced mushrooms, 10 oz.
• 3 tablespoons of regular flour
• one-half cup of vegan dry white wine (we used a Sauvignon Blanc)
• 2 tablespoons of thyme, fresh (stems removed)
• Twice as much tamari (or soy sauce)
• 1 bay leaf, 2
• Nutritional yeast, two tablespoons
• A half-teaspoon of dijon mustard
• 4 cups of vegetarian beef broth (we used this brand)
• rotini pasta, 8 ounces
• a half-cup of vegan sour cream (we used Forager)
• To taste, add salt and pepper.
• finely chopped fresh parsley

Instructions

1. Add two tablespoons of vegan beef broth to a medium saucepan over medium heat. After it has warmed up, add the garlic and onions and sauté for about three minutes, stirring frequently, until they become translucent and fragrant. To avoid burning, make sure to add 2 tablespoons of vegetable broth or water at a time as needed.
2. Cook the mushrooms for about 3 minutes, or until they begin to brown and soften.
3. Mix the flour into the mushroom mixture after adding it. To cook the flour thoroughly, stir constantly for two minutes.
4. Mix the vegan white wine into the mixture. Cook for one second.
5. Include the thyme, tamari, straight leaves, dietary yeast and dijon mustard. Combine thoroughly by mixing. Add the vegan beef broth gradually, stirring constantly, until the mixture is smooth. Mix in the noodles after adding them.
6. Over medium-low heat, simmer the mixture for 8 to 10 minutes, or until the noodles are cooked through. To prevent the noodles from sticking to the bottom, stir several times.
7. Stir in the vegan sour cream after taking the pan off the heat. Serve warm with a garnish of fresh parsley and season with salt and pepper to taste.

Notes

• Although we did not include these in our recipe, celery and carrots are excellent additions!One large, finely chopped carrot and one finely chopped celery rib should be added.
• Due to the refinement process, not all wines are vegan. Check out Barnivore to make sure the wine you buy is vegan.
• Cashew butter, tahini, or even sunflower butter are other options if you don’t want to use vegan sour cream (see this recipe).It’s likely that vegan cream cheese would also be delicious!
• We cannot guarantee the results because we have not tested this with gluten-free noodles.
• Corn starch can be substituted for flour; just use 1.5 tablespoons.
• For alternatives to wine that don’t contain alcohol, see this website.