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One-Pot Vegan Mushroom Stroganoff
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Recipe Intro From corn-thecook
A delicious vegan take on the classic beef stroganoff!
I grew up absolutely loving beef stroganoff, especially because my mom and aunt made it so dang well! However, since cutting meat out of my diet, I haven’t been able to enjoy its delicious flavors. That all changed last night when I set out to recreate this amazing version without any meat or dairy !! A star was born. In the words of my brother, “it’s a keeper. Put it in rotation.” -@corn-thecook

Details

Prep time 2mins
Cook time 28mins
Serves or Makes: 4
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Recipe

For the Roux

ingredients

  • 1/ 4 cup dairy-free butter
  • 1/ 4 cup all purpose flour
  • 1 cup low sodium vegetable broth

For the Stroganoff

ingredients

  • 2 tablespoons olive oil
  • 1 small onion, chopped
  • 2 garlic cloves, minced
  • 24 ounces baby bella mushrooms, sliced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried parsley
  • 2 tablespoon nutritional yeast
  • 1 teaspoon smoked paprika
  • 1/ 4 teaspoon pepper
  • 1 cup white wine
  • 1 cup low sodium vegetable broth
  • 1 cup dairy-free half & half
  • 12 ounces pasta
  • 1/ 2 teaspooon salt
  • Chopped parsley, for garnish
  • Smoked paprika, for garnish
  • Vegan cheese, for garnish

For the Roux

Method

  • Step 1

    In a large non-stick pot, make your roux first. Add vegan butter to the pot and melt over medium/low heat. Whisk in flour, making sure to thoroughly combine so there are no lumps. Keep whisking for about 3 minutes.

  • Step 2

    After 3 minutes, slowly start to whisk in the veggie broth. You will end up with a very thick mixture, but this is good! Just make sure it’s smooth and, again, there are no lumps.

  • Step 3

    Transfer the roux to a bowl and set aside.

For the Stroganoff

Method

  • Step 1

    In the same large non-stick pot as the roux, heat up the olive oil over medium heat. Add the onions and sauté over medium/low heat for about 3 minutes. Add in the garlic and sauté for 30 seconds.

  • Step 2

    Add in the mushrooms and cook covered for 9 minutes, stirring occasionally. Mix in the spices (thyme, rosemary, nutritional yeast, smoked paprika, and pepper). Cook covered for another 3 minutes.

  • Step 3

    Whisk in the white wine, veggie broth, and dairy-free half & half and the roux. Bring to a boil. Add in the pasta and cook covered for as long as it says on the packaging, stirring occasionally.

  • Step 4

    Once the pasta is done cooking, add in the salt and mix thoroughly. Top with chopped parsley, paprika and cheese.

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