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Vegan Mushroom Stroganoff
Vegan Mushroom Stroganoff
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Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
Dairy-free Vegan Mushroom Stroganoff: Creamy, umami-packed delight!
Ingredients:
  • 1 pound dried short pasta, like rotini or farfalle
  • 3 tablespoons olive oil
  • 1 small white onion, diced
  • 3 cloves garlic, minced
  • 1 pound baby bella mushrooms, stems trimmed and sliced
  • 2 teaspoons fresh thyme leaves (about 2 sprigs), plus more for garnish
  • 1 teaspoon chopped fresh sage, plus more for garnish
  • 3 tablespoons all-purpose flour
  • 1/3 cup dry white wine, like Sauvignon Blanc
  • 1 cup low-sodium vegetable stock
  • 2 tablespoons vegan Worcestershire sauce
  • 1/2 cup full-fat coconut milk
  • 1/2 teaspoon salt, plus more for salting pasta water
  • 1/4 teaspoon freshly ground black pepper, plus more to taste
Instructions:
  • Prepare the pasta: Boil a large pot of salted water. Cook the pasta according to package instructions. Drain in a colander and set aside.
  • In a large skillet over medium heat, sauté onions in olive oil until translucent, about 5 to 7 minutes. Add garlic and mushrooms, sauté until mushrooms are browned and tender, about 5 to 8 minutes. Stir in thyme and sage, cook until fragrant, about 1 minute.
  • Combine the flour, wine, broth, and Worcestershire sauce: Sprinkle flour over the mushrooms and stir for 1 minute until fully mixed. Pour in white wine, vegetable stock, and Worcestershire sauce, stirring well. Simmer the mixture for 5 minutes.
  • Add the creamy coconut milk to the sauce and gently stir until well blended. Season with a sprinkle of salt and freshly ground black pepper, adjusting to your taste preference.
  • Combine the pasta with the sauce, portion onto plates, and optionally top with additional thyme and sage for extra flavor.

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