Fall marks the beginning of warm, comforting dinners and the upcoming holiday season for many of us. While seasonal festivities are fun, they can make us so busy that it’s difficult to find time to prepare ourselves a home-cooked meal. This vegan mushroom stroganoff recipe is great for nights when you want something quick and easy, but still satisfying with deliciously savory mushroom flavor. It’s also very adaptable and you can always add in your favorite vegan protein for an even heartier meal. We hope you enjoy this recipe!
3 cups cremini or baby portabella mushrooms
1 yellow onion
1 cup vegetable broth
1 cup non-dairy milk (I used unsweetened plain almond milk)
2 T neutral oil or non-dairy butter
¼ cup of flour
1 tsp salt
1 tsp dried thyme
¼ tsp black pepper
2 cups rotini or fusilli pasta (uncooked)
Cook your pasta according to the instructions on the package. Strain and set aside.
While your pasta is cooking, you can begin preparing your vegetables.
Chop your onions and mince your garlic. Slice your mushrooms.
In a large saucepan, add your oil or non-dairy butter and set to medium-high heat. Add your onions and garlic. Cook for 5 minutes until your onions are translucent and the garlic becomes fragrant.
Toss in your mushrooms and set the pan to medium heat. Cook for another 5 to 10 minutes, or until the mushrooms have lost most of their liquid.
In a measuring cup or bowl, add your flour, non-dairy milk, vegetable broth, salt, pepper and thyme. Mix thoroughly with a fork or whisk and pour it into the saucepan.
Cook for 5 to 10 minutes while stirring continuously, whisking out any clumps of flour. When the sauce has thickened and there are no clumps of flour remaining, take the sauce off of the heat.
Stir in your pasta to incorporate it into the sauce. Allow it to cool before serving.
Serve and enjoy!