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Creamy Vegan Mushroom Stroganoff

Serves 4

10 mins prep

20 mins cook

30 mins total

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!

2 servings

For The Stroganoff:

½ cupchopped yellow or sweet onion, you can sub shallots too

oil to sauté, or broth if you don’t use oil

2 clovegarlic, chopped

3 cupmushrooms, see note

½ tspsea salt

½ tbspfresh thyme

1 tbspbrown rice flour, can sub with cornstarch or even regular flour

¾ cupveggie broth, low sodium if needed

¼ cupwhite wine, I like using a dry variety (sub broth if preferred)

1 tspbalsamic vinegar

¼ cupdairy-free plain yogurt, the more fat the creamier result (see note)

4 ozpasta of choice, cook according to package directions

Optional Toppings:

chopped parsley

vegan parmesan cheese

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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.

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Add in the pasta and coat with sauce.
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Serve with parsley and Parmesan, if using!

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Creamy Vegan Mushroom Stroganoff - The Picky Eater