If you’re a fan of rich, savory dishes, this Vegan Mushroom Stroganoff Recipe will be a delightful addition to your dinner rotation. With its creamy sauce and tender mushrooms, it’s a satisfying meal that even non-vegans will adore. Plus, it’s quick to prepare, making it perfect for busy weeknights when you want something wholesome and tasty.
Imagine a plate of perfectly cooked pasta enveloped in a luscious, velvety sauce that’s both comforting and indulgent. This Vegan Mushroom Stroganoff Recipe brings together earthy mushrooms, aromatic garlic, and a touch of herbs to create a dish that’s bursting with flavor. Whether you’re entertaining guests or enjoying a quiet night in, this recipe is sure to impress.
Delicious Creamy Vegan Mushroom Stroganoff
This Vegan Mushroom Stroganoff is a rich and creamy pasta dish featuring sautéed mushrooms in a savory sauce made with plant-based ingredients. It’s comforting and hearty, offering a delightful blend of flavors that makes it a perfect choice for any pasta lover.
The taste is a harmonious balance of umami from the mushrooms and a luscious creaminess that coats the pasta beautifully, creating a satisfying meal that’s both vegan and incredibly delicious.
Ingredients
- 8 oz wide pasta (like fettuccine or pappardelle)
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 16 oz mushrooms, sliced (cremini or button mushrooms work well)
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1 cup vegetable broth
- 1 tablespoon soy sauce or tamari
- 1 cup coconut milk or cashew cream
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Cook the Pasta: In a large pot, bring salted water to a boil and cook the pasta according to package instructions. Drain and set aside.
- Sauté the Aromatics: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes. Stir in the minced garlic and cook for an additional minute.
- Cook the Mushrooms: Add the sliced mushrooms to the skillet, sprinkle with thyme and paprika, and sauté until the mushrooms are browned and tender, about 5-7 minutes.
- Make the Sauce: Pour in the vegetable broth and soy sauce, stirring to combine. Allow to simmer for a few minutes before adding the coconut milk or cashew cream. Stir well and let the sauce thicken for about 5 minutes. Season with salt and pepper to taste.
- Combine and Serve: Add the cooked pasta to the skillet, tossing to coat the pasta in the creamy mushroom sauce. Serve hot, garnished with fresh parsley.
Cook and Prep Times
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
Nutrition Information
- Servings: 4
- Calories: 320kcal
- Fat: 12g
- Protein: 8g
- Carbohydrates: 45g
