Description
A creamy, one-pot vegan mushroom stroganoff made with hearty mushrooms, plant-based cream, and tender pasta. It’s rich, comforting, and perfect for weeknights.
Ingredients
- 2 teaspoons oil
- 1/2 medium onion, finely chopped (about 3/4 cup)
- 4 garlic cloves, finely chopped
- 10 to 12 ounces mushrooms (white, cremini, or mixed), thinly sliced
- 1/4 teaspoon salt, or to taste
- 1 tablespoon soy sauce (or tamari for gluten-free)
- 1 tablespoon vegan Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1/2 teaspoon dried thyme
- 1/4 cup white wine (or vegetable broth)
- 2 1/2 cups mushroom stock (or vegetable broth)
- 2 1/2 cups dried pasta (e.g., farfalle or fusilli)
- 1/4 cup cashew cream (blend 1/4 cup raw cashews with 1/4 cup water until smooth)
- Freshly ground black pepper, red pepper flakes, vegan parmesan, and fresh dill or parsley for serving (optional)
Instructions
- Heat oil in a large skillet over medium heat. Add onion, garlic, mushrooms, and half the salt. Cook, stirring occasionally, until mushrooms are browned, 9–12 minutes.
- Remove half the mushrooms and set aside for garnish.
- Add soy sauce, vegan Worcestershire sauce, Dijon mustard, thyme, white wine, and mushroom stock to the skillet. Stir in remaining salt and dried pasta. Add extra stock if needed to cover the pasta.
- Cover and simmer for 19–21 minutes, stirring once halfway through, until pasta is tender and most of the liquid is absorbed.
- Stir in cashew cream and cook uncovered for 1–2 minutes until sauce thickens.
- Serve hot, topped with reserved mushrooms, black pepper, red pepper flakes, vegan parmesan, and herbs if desired.
Notes
- Use tamari for a gluten-free version.
- Soak or boil cashews if not using a high-speed blender.
- Replace cashew cream with silken tofu or vegan sour cream for variation.
- Add spinach, peas, or leeks for extra vegetables.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Vegan
Nutrition
- Serving Size: 1.5 cups
- Calories: 390
- Sugar: 5g
- Sodium: 620mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 0mg
