Creamy Vegan Mushroom Stroganoff Gf Optional Recipes

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BESY VEGAN MUSHROOM STROGANOFF



BESY VEGAN MUSHROOM STROGANOFF image

Creamy, delicious, and so easy to make, vegan mushroom stroganoff is one of my favorite comfort foods! Easily customizable to suit just about any dietary needs and tastes. Recipe adapted from William Sonoma.

Provided by Julie | The Simple Veganista

Categories     Entree

Time 30m

Number Of Ingredients 11

4 - 5 tablespoons vegan butter (I recommend Miyoko's)
1 small yellow onion (or large shallot), finely diced
3 cloves garlic, minced
1 - 2 lbs. mushrooms (pref. cremini), ends trimmed and sliced
2 tablespoons flour
3/4 cup dry white wine
1 1/4 cup low-sodium vegetable broth
1/2 - 3/4 cup vegan sour cream
2 tablespoons chopped parsley, plus more to serve
salt + pepper, to taste
12 - 16 oz. pasta (use your favorite - straight, small and/or curvy)

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.

Nutrition Facts : Calories 447 calories, Sugar 5.6 g, Sodium 127.8 mg, Fat 14 g, SaturatedFat 2.2 g, TransFat 0 g, Carbohydrate 66.7 g, Fiber 4.2 g, Protein 15.2 g, Cholesterol 0 mg

CREAMY VEGAN MUSHROOM STROGANOFF



Creamy Vegan Mushroom Stroganoff image

This is the BEST vegan mushroom stroganoff you will ever try! It's packed with umami, is super flavorful, and is so creamy you won't believe it's dairy-free and vegan. It's the ultimate comfort food!

Provided by Nisha Vora

Categories     Dinner     Lunch

Time 1h10m

Number Of Ingredients 19

3 to 4 tablespoons olive oil*, (divided)
2 large leeks or 3 small-medium leeks
20 ounces of mixed mushrooms (~560g) ((see "Ingredient Rundown" section for which variety I used))
6 garlic cloves, (minced)
1 tablespoon fresh thyme leaves, (roughly chopped, or 1 teaspoon dried thyme)
Kosher salt
1 1/2 cups vegetable broth
2 tablespoons tamari or soy sauce
1 tablespoon vegan Worcestershire sauce ((optional))
¼ cup (~30g) all-purpose flour**
½ cup (~120 ml) dry white wine, such as Pinot Grigio or Sauvignon Blanc
1 (13.5 ounce) (400 ml) can of full-fat coconut milk
2 tablespoons tahini
2 tablespoons nutritional yeast
1 teaspoon paprika
½ teaspoon Dijon mustard or coarse-grain mustard
12 ounces (340g) pasta of choice
¼ cup fresh dill, (chopped)
Freshly cracked black pepper to taste

Steps:

  • Meanwhile, cook the pasta. Bring a large saucepan of salted water to a boil. Cook the pasta according to the package instructions until al dente. Drain and keep warm.

Nutrition Facts : Calories 525 kcal, Carbohydrate 60 g, Protein 16 g, Fat 25 g, SaturatedFat 14 g, Sodium 560 mg, Fiber 5 g, Sugar 5 g, UnsaturatedFat 10 g, ServingSize 1 serving

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