Name: Creamy Vegan Mushroom Stroganoff
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: American
Ingredients: 12 oz fettuccine pasta (or other pasta of choice); Avocado oil for sautéing (optional); 1 Small red onion, chopped (about 1½-2 cups); 5 Cloves garlic, minced; 2 Celery Stalks, thinly sliced (celery leaves included!); 18 oz Mushrooms, sliced; 2 cups Vegetable Broth; 2 cups Soy milk (regular, not vanilla flavored); 2 Tbsp Flour; ¼ cup Dry Red Wine; 2 Tbsp Liquid Aminos or Tamari; ⅓ cup Tahini; 3 Tbsp Nutritional Yeast; 3 tsp Dijon Mustard; 1 Tbsp Paprika; 3 tsp Italian Seasonings; ½ tsp Rosemary; ½ tsp Salt (to taste); ¼ tsp Turmeric Powder; ¼ tsp Black Pepper; 2 Tbsp Corn Starch; 1-2 Tbsp Cold Water; ½ cup Vegan Sour Cream; 1 Red bell pepper, cut in thin strips; 2 cups Spinach or kale, thinly chopped; 1 Tbsp Parsley, minced (optional. Use if you have it around, don’t buy it just for this meal!)

Description

This Creamy Vegan Mushroom Stroganoff is a flavorful, plant-based version of the savory classic stroganoff dish. Nutritious and delicious comfort food!

Ingredients

Units Scale

Noodles

12 oz fettuccine pasta (or other pasta of choice)

Mushroom Mix

Avocado oil for sautéing (optional)
1 Small red onion, chopped (about 1 1/2–2 cups)
5 Cloves garlic, minced
2 Celery Stalks, thinly sliced (celery leaves included!)
18 oz Mushrooms, sliced

In Large Bowl

2 cups Vegetable Broth
2 cups Soy milk (regular, not vanilla flavored)
2 Tbsp Flour
1/4 cup Dry Red Wine
2 Tbsp Liquid Aminos or Tamari
1/3 cup Tahini
3 Tbsp Nutritional Yeast
3 tsp Dijon Mustard
1 Tbsp Paprika
3 tsp Italian Seasonings
1/2 tsp Rosemary
1/2 tsp Salt (to taste)
1/4 tsp Turmeric Powder
1/4 tsp Black Pepper

In Small Bowl

2 Tbsp Corn Starch
1–2 Tbsp Cold Water

Mix in before serving

1/2 cup Vegan Sour Cream
1 Red bell pepper, cut in thin strips
2 cups Spinach or kale, thinly chopped
1 Tbsp Parsley, minced (optional. Use if you have it around, don’t buy it just for this meal!)

Cook Mode Prevent your screen from going dark

Instructions

In a large pot heat avocado oil (unless using non-stick) on medium heat. Sauté onions, celery, mushrooms, and garlic, stirring occasionally until mushrooms begin to brown. This takes about 15 minutes.
Meanwhile, in a large bowl whisk together everything in the “In Large Bowl” section.
In a separate small bowl, mix cornstarch and 1-2 Tbsp cold water to make a slurry.
When mushrooms have browned, reduce heat to medium low and add the liquid mixture from the large bowl to the mushroom pot. Stir in cornstarch slurry. Simmer for 10-15 minutes, stirring frequently, until sauce thickens.
Meanwhile, bring a large pot of water to a boil and cook pasta according to package directions. When pasta has finished cooking, drain water using a large strainer.
When stroganoff sauce has thickened to the desired consistency, stir in red bell pepper, chopped spinach or kale, vegan sour cream or aioli, and optional parsley. Stir in noodles. Turn off heat and serve immediately. Enjoy!

Notes

Stroganoff keeps in the fridge for 5 days in a well-sealed container.

Prep Time: 30 minutes
Cook Time: 30 minutes
Category: pasta, main course
Method: stovetop
Cuisine: American, Russian