Description
A creamy and satisfying vegan stroganoff made with mushrooms, dairy-free cream, and hearty noodles, perfect for a comforting plant-based meal.
Ingredients
Units
Scale
- 12 oz wide egg-free pasta or gluten-free noodles
- 2 tbsp olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 16 oz cremini or white mushrooms, sliced
- 1 tbsp soy sauce or tamari
- 1 tsp smoked paprika
- 1 tbsp all-purpose flour or gluten-free flour
- 1 cup vegetable broth
- 1 cup unsweetened almond or soy milk
- 1/2 cup vegan sour cream or cashew cream
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Cook the pasta according to package instructions. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add the chopped onion and sauté for 5 minutes until softened.
- Add garlic and mushrooms and cook until the mushrooms are browned and their moisture has evaporated, about 8-10 minutes.
- Stir in soy sauce and smoked paprika. Cook for 1 minute.
- Sprinkle the flour over the mushroom mixture and stir well to coat.
- Gradually add vegetable broth while stirring, followed by the almond or soy milk. Simmer for 5-7 minutes until the sauce thickens.
- Stir in the vegan sour cream and cook for another 2 minutes. Adjust seasoning with salt and pepper.
- Combine the sauce with the cooked pasta and mix until well coated.
- Serve hot, garnished with chopped parsley.
Notes
- Use tamari instead of soy sauce for a gluten-free version.
- Cashew cream can be made by blending soaked cashews with water until smooth.
- Button mushrooms can be used if cremini are unavailable.
Nutrition
- Serving Size: 1 plate
- Calories: 390
- Sugar: 5g
- Sodium: 640mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 11g
- Cholesterol: 0mg