One-Pot Vegan Mushroom Stroganoff (30-Minutes)
Learn how to
make this creamy Mushroom Stroganoff with one pot and just 30 minutes of your
time.
Ingredients
- 1/2 medium yellow onion, finely
- 6 garlic cloves, finely minced
- 10 oz. mushrooms sliced
- 3 tablespoons all-purpose flour
- 1/2 cup vegan dry white wine (we used a Sauvignon Blanc)
- 2 teaspoons fresh thyme (stems removed)
- 2 teaspoons tamari (or soy sauce)
- 2 bay leaves
- 2 tablespoons nutritional yeast
- 1/2 teaspoon dijon mustard
- 4 cups vegan beef broth (we used this brand)
- 8 oz. rotini pasta
- 1/2 cup vegan sour cream (we used Forager)
- Salt and pepper, to taste
- Fresh parsley, finely chopped (for garnish)
Instructions
- In a medium pot or pan over medium heat, add in 2 tablespoons of vegan beef broth. Once warmed, add in the onions and garlic, and sauté for about 3 minutes, stirring often, or until fragrant and translucent. Be sure to add more vegetable broth or water, 2 tablespoons at a time, as needed to prevent burning.
- Add the mushrooms and cook until they begin to soften and browned, about 3 minutes.
- Sprinkle the flour over the mushroom mixture and mix through. Stir constantly for 2 minutes to cook the flour through.
- Add in the vegan white wine and mix through. Cook for 1 minute.
- Add in the thyme, tamari, bay leaves, nutritional yeast and dijon mustard. Mix until well combined. Slowly being to add in the vegan beef broth, stirring constantly, until you have a smooth mixture. Add in the noodles and mix through.
- Allow the mixture to simmer and cook over medium-low heat for 8-10 minutes, or until until the noodles are cooked through. Be sure to stir a few times to ensure the noodles do not stick to the bottom.
- Remove the pan from the heat and stir in the vegan sour cream. Season with salt and pepper to taste and serve warm with a sprinkle of fresh parsley, for garnish.
Source : sweetsimplevegan.com
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