Creamy Vegan Mushroom Stroganoff

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Creamy Vegan Mushroom Stroganoff

This vegan mushroom stroganoff is so rich and creamy, it’s hard to believe there’s no dairy in sight. My recipe has all the cozy, comforting flavor of the classic dish, but it’s 100% plant-based, gluten-free, and ready in just 30 minutes!

Prep Time10

Cook Time20

Total Time30

Course: 30 Minutes or Less, Main Course

Cuisine: European, Vegan, vegetarian

Diet: Gluten Free, Vegan, Vegetarian

Servings:

Calories: 319kcal

Author: Anjali Shah

Ingredients

For The Stroganoff:

1 cup chopped yellow or sweet onion , you can sub shallots too
oil to sauté , or broth if you don’t use oil
4 cloves garlic , chopped
6 cups mushrooms , see note
1 teaspoon sea salt
1 tablespoon fresh thyme
2 tablespoons brown rice flour , can sub with cornstarch or even regular flour
1½ cups veggie broth , low sodium if needed
½ cup white wine , I like using a dry variety (sub broth if preferred)
2 teaspoons balsamic vinegar
½ cup dairy-free plain yogurt , the more fat the creamier result (see note)
8 ounces pasta of choice , cook according to package directions

Optional Toppings:

US Customary - Metric

Instructions

Cook your pasta of choice according to package directions.
Meanwhile, sauté the onion with oil (or broth) over medium low heat until the onions are soft. About 5 minutes.
Add the garlic and mushrooms. Sauté until the mushrooms are browned, about 5 minutes.
Add the salt and thyme and cook for 1-2 minutes until the thyme is fragrant.
Add the flour and mix until everything is coated.
Add the broth, wine and vinegar. Turn the heat to medium low and cook until thickened. About 3-5 more minutes. Mix as it cooks to make sure it doesn’t burn.
Stir in the yogurt and mix until nice and creamy.
Add in the pasta and coat with sauce.
Serve with parsley and Parmesan, if using!

Notes

Let The Sauce Thicken Before Adding Yogurt: This is key to getting that creamy, rich texture. If the liquids haven’t reduced enough, the sauce might turn out too thin, or the yogurt could curdle.
Don’t Overcook The Pasta: I like to cook mine until just al dente, since it will warm up again when mixed into the sauce.
Slice Mushrooms Evenly: I make sure to cut my mushrooms into even slices, not too thick or too thin, so they cook evenly and don’t become rubbery. If they’re cut too small, they’ll shrink too much and get lost in the sauce.
Use A Large Skillet Or Pot: Mushrooms release a lot of moisture as they cook. If your pan is too crowded, they’ll steam instead of brown. I use a wide pan and stir occasionally to let the moisture evaporate and get that golden sear.
Deglaze The Pan: When I add the broth and wine, I use a wooden spoon to gently scrape the bottom of the pan. This helps loosen any flavorful bits stuck to the pan (also called fond), which adds even more depth to the sauce.
Nutrition info will change depending on brands used for the yogurt and pasta.

Nutrition