One-Pot Vegan Mushroom Stroganoff by corn-thecook | Quick & Easy Recipe | The Feedfeed
One-Pot Vegan Mushroom Stroganoff
(3)
"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


Recipe Intro From corn-thecook
A delicious vegan take on the classic beef stroganoff!

Details

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

Recipe

For the Roux

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

For the Stroganoff

  • 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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