"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.”"
One-Pot Vegan Mushroom Stroganoff
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Recipe Intro From corn-thecook
A delicious vegan take on the classic beef stroganoff!
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- Recipe Card
Prep time 2mins
Cook time 28mins
Serves or Makes: 4
Recipe Card
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
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.