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.

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

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

  1. 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. 
  2. Add the mushrooms and cook until they begin to soften and browned, about 3 minutes.
  3. Sprinkle the flour over the mushroom mixture and mix through. Stir constantly for 2 minutes to cook the flour through. 
  4. Add in the vegan white wine and mix through. Cook for 1 minute.
  5. 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.
  6. 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.
  7. 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