Chedys Vegan Stroganoff Recipes

BESY VEGAN MUSHROOM STROGANOFF

Steps:

• Cook the noodles according to package directions until al dente. Drain, reserving 1/2 cup of pasta water.
• Heat the butter in a medium pot over medium-high heat, add onion and saute until golden, about 5 minutes. Add the garlic and mushrooms, cook another 5 minutes, or until mushrooms begin to sweat down a bit. Add the flour, stirring to fully incorporate so there are no white streaks, cook for 1 minute. Stir in the wine and broth, bring to a gentle boil, reduce heat to medium, cook another 5 minutes or until the sauce has slightly thickened. Stir in the sour cream and parsley. Season with salt and pepper to taste.
• Add the pasta to the mushroom sauce, toss to combine. Add in a little pasta water as needed to loosen the sauce. Alternatively, add pasta to individual bowls and spoon the creamy sauce overtop.
• Serves 4 - 6
• Leftovers can be stored in the refrigerator for up to 5 - 6 days. Freeze for up to 2 - 3 months. Let thaw before reheating.

VEGAN MUSHROOM STROGANOFF

Steps:

• In a large pot of boiling salted water, cook the pasta according to package instructions. Drain well and set aside. (Toss with a little oil to prevent sticking as needed).
• Heat one tablespoon of the oil in a large skillet or pan. Add the onions and sauté for 3 minutes, or until slightly browned, stirring occasionally. (*See step-by-step photos + recipe video in the blog post above!)
• Add the remaining oil along with the garlic and mushrooms, and stir to combine. Continue sautéing for an additional 5-7 minutes, or until the mushrooms are tender. Then, add the white wine and stir until incorporated (optional).
• In a measuring jar, whisk together the vegetable broth, soy sauce (or tamari sauce), flour (or cornstarch) until smooth. Pour it into the pan, along with the mustard and nutritional yeast if using. Stir in the non-dairy milk until combined. Bring it to a simmer and cook for 5-10 minutes, or until thickened to desired consistency. Season with paprika powder, salt and pepper to taste.
• Add in the pasta, toss well to combine and cook until heated throughout as needed.
• Garnish with vegan parmesan and fresh thyme or parsley as desired and serve immediately!

EASY VEGAN MUSHROOM STROGANOFF

Steps:

• Bring a large pot of water to a boil and cook the pasta according to package directions.
• In a large measuring cup or medium bowl whisk together the vegetable broth, non-dairy milk, flour, dried thyme, salt, and pepper. Set aside.
• Melt the vegan butter in a large skillet or pot. When hot add the onion and garlic and sauté for about 5 minutes until the onion turns translucent and begins to brown. Reduce the heat to medium and add the mushrooms. Continue to cook for about 5 minutes until the mushrooms have softened and begin to release their juices.
• Pour in the broth and non-dairy milk mixture and continue to cook, stirring as needed for about 3 to 5 minutes until the sauce thickens. If the sauce gets too thick, add more vegetable broth or water if needed to thin. If the sauce is too thin, simply cook a little longer until you reach desired consistency.
• Add in the cooked pasta and toss well to combine. Divide among plates and serve, garnishing with parsley and Parmegan to taste.

MUSHROOM STROGANOFF

Steps:

• Heat the olive oil in a pan over medium heat. Add onion and garlic and cook until fragrant and the onion is soft, about 5 minutes. Then add the mushrooms and cook until they release their juices and become soft, about 7 minutes.
• Stir in the vegetable broth, soy sauce or tamari and thyme, and stir to combine. Reduce heat to medium-low and simmer until the liquid has reduced by a third, about 10 minutes. Mix in the Vegan Sour Cream and flour. Continue to simmer until the sauce thickens, another 3 minutes. Remove from heat.
• Cook the pasta according to package directions, until al dente. Drain, rinse and return the noodles to the pot. Pour the mushroom sauce over the pasta and stir to coat. Season with salt and black pepper to taste. Divide the pasta between 4 bowls and garnish with freshly chopped parsley. Serve immediately.

VEGAN BEEF STROGANOFF

Steps:

• Cook eggless noodles or pasta according to package directions.
• Saute onions and garlic in vegan butter and a sprinkle of salt over low heat for about 7 minutes until they become translucent.
• Add 2 cups of vegan "beef" crumbles (you can add them frozen) or homemade vegan ground beef and the cup of vegetable broth, then bring it to a slow boil.
• Stir in 1 1/2 cups of vegan sour cream.
• Mix in the cooked noodles, sprinkle with fresh parsley and then serve hot.

VEGAN STROGANOFF

Steps:

• Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
• Meanwhile, melt margarine in a large, deep skillet over medium-high heat. Add onion and garlic; reduce heat to medium and saute until onion is translucent, 3 to 5 minutes. Add vegetarian crumbles and mushrooms; saute until mushrooms are tender, about 5 minutes.
• Mix vegan sour cream and soup mix together in a small bowl.
• Pour boiling water over bouillon cube and mix well until dissolved. Stir into the skillet and bring to a simmer. Mix in sour cream mixture, soy milk, and nutritional yeast. Cook until heated through, 3 to 4 minutes. Season with salt and pepper. Drain rigatoni and serve with sauce.

ONE-POT VEGAN MUSHROOM STROGANOFF​ (30-MINUTES)

Steps:

• In a medium pot or pan over medium heat, add in 2 tablespoons of vegan beef broth. Once warmed, add in the onions and garlic, and sauté for about 3 minutes, stirring often, or until fragrant and translucent. Be sure to add more vegetable broth or water, 2 tablespoons at a time, as needed to prevent burning.
• Add the mushrooms and cook until they begin to soften and browned, about 3 minutes.
• Sprinkle the flour over the mushroom mixture and mix through. Stir constantly for 2 minutes to cook the flour through.
• Add in the vegan white wine and mix through. Cook for 1 minute.
• Add in the thyme, tamari, bay leaves, nutritional yeast and dijon mustard. Mix until well combined. Slowly being to add in the vegan beef broth, stirring constantly, until you have a smooth mixture. Add in the noodles and mix through.
• Allow the mixture to simmer and cook over medium-low heat for 8-10 minutes, or until until the noodles are cooked through. Be sure to stir a few times to ensure the noodles do not stick to the bottom.
• Remove the pan from the heat and stir in the vegan sour cream. Season with salt and pepper to taste and serve warm with a sprinkle of fresh parsley, for garnish.

CHEDY'S VEGAN STROGANOFF

Steps:

• In a large, heavy sauté pan over medium-high heat, heat the oil.
• Add the portabello mushrooms and sauté, stirring frequently, 4-6 minutes until just cooked.
• Remove the mushrooms and drain on paper towels.
• Melt the veggie butter in the same sauté pan.
• Add the onions and mushrooms and cook, stirring frequently, until the onions are translucent, about 5 minutes.
• Sprinkle the flour over the onion-mushroom mixture.
• Stir well and cook for 3 minutes.
• Stir in the vegetable broth, and bring the mixture to a boil.
• Stir in the mustard, sour cream, cognac, and paprika.
• Return the portabello mushrooms to the pan.
• Mix and serve.