vegan mushroom stroganoffIt’s the dead of winter and warm meals are in order on a chilly night. How about a savory and creamy pasta dish with a veggie twist? You’re going to love my vegan mushroom stroganoff recipe! Stay warm!

  • 8 oz uncooked pasta of your choice
  • tbsp vegan butter
  • 12 oz shitake or portobello mushrooms, thinly sliced
  • 1 small onion, finely minced
  • cloves garlic, finely minced
  • 1 tbsp all purpose flour (gluten free if desired)
  • 1 cup vegetable broth
  • 1 tsp dijon mustard
  • 3/4 tsp smoked paprika
  • 4 tbsp vegan sour cream
  • Salt and pepper, to taste
  • 2 tbsp parsley, finely chopped

Bring a large pot of salted water to a boil and cook pasta al dente or until cooked.

While pasta is cooking, melt butter in a medium skillet over medium heat. Add onions and saute until fragrant and translucent.

Add mushrooms and cook until all water evaporates and mushrooms are slightly browned, about 7 minutes. Stir in garlic and cook for 30 more seconds.

Meanwhile, in a tall cup, combine flour, mustard, smoked paprika, salt and pepper. Add broth and whisk until smooth.

Pour the mixture into the mushrooms and cook until sauce thickens, about 2 minutes. Stir in sour cream.

Transfer cooked pasta to the mushroom sauce, stir well to coat the pasta evenly.

Serve immediately with a sprinkling of parsley and vegan parmesan. Enjoy!

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