Vegan Mushroom Stroganoff
Vegan Mushroom Stroganoff
Creamy • Savory • Comforting 🌿
Tender mushrooms coated in a silky, dairy-free sauce over warm pasta — this vegan stroganoff is rich, hearty, and ready in under 30 minutes. The kind of comfort food you’ll make again and again. 💚
🌿 Ingredients:
- 12 oz pasta of choice (tagliatelle, fettuccine, or noodles)
- 1 tbsp olive oil or vegan butter
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 12 oz mushrooms, sliced (cremini, button, or mixed)
- 1 tsp smoked paprika
- 1 tbsp soy sauce or tamari
- 1 cup vegetable broth
- 1 cup unsweetened plant milk or vegan cream
- 1 tbsp cornstarch, mixed with 2 tbsp water (optional, for thickening)
- Salt & black pepper to taste
- Fresh parsley, for garnish
👩🍳 Directions:
- Cook pasta according to package instructions. Drain and set aside.
- In a large pan, heat olive oil or vegan butter over medium heat.
- Add onion and sauté for 3–4 minutes until soft. Stir in garlic and cook for another minute.
- Add mushrooms and cook until golden brown and their moisture evaporates (about 6–8 minutes).
- Stir in smoked paprika, soy sauce, and vegetable broth. Simmer for 5 minutes.
- Pour in plant milk and cornstarch slurry (if using). Stir until sauce thickens and becomes creamy.
- Season with salt and pepper to taste.
- Toss in cooked pasta or serve the sauce over the top. Garnish with chopped parsley and enjoy! 🌿🍝
💚 Pro Tips:
- Add a splash of white wine while cooking mushrooms for depth of flavor.
- Use cashew cream for extra richness.
- Serve with mashed potatoes or rice instead of pasta for a cozy twist!
✨ Why You’ll Love It:
✔ Comforting & creamy
✔ Completely dairy-free
✔ Ready in 30 minutes
✔ Packed with umami flavor
A plant-based take on the classic stroganoff — warm, creamy, and irresistibly good! 💫
