Mushroom Stroganoff
featured in One-Pot Vegan Dinners
This hearty mushroom stroganoff is loaded with tender mushrooms, tangy sour cream, and savory spices. It's a perfect meatless dinner option that will satisfy even the pickiest of eaters!
Tasty Team
93% would make again
Total Time
40 minutes
40 min
Prep Time
15 minutes
15 min
Cook Time
25 minutes
25 min
Inspired by evergreenkitchen.ca
Total Time
40 minutes
40 min
Prep Time
15 minutes
15 min
Cook Time
25 minutes
25 min
Ingredients
for 4 servings
- 2 tablespoons olive oil, divided
- 1 medium yellow onion, diced
- 12 oz cremini mushroom (340 g), sliced
- 3 cloves garlic
- ½ teaspoon dried thyme
- ¼ teaspoon pepper
- ½ teaspoon salt
- ¼ cup dry white wine (60 mL)
- ½ tablespoon vegan worcestershire
- ¼ cup flour (30 g)
- 2 cups vegetable broth (480 mL)
- 1 ½ cups almond milk (360 mL)
- 8 oz fusilli pasta (225 g), uncooked
- fresh parsley, chopped, for serving, garnish
Nutrition Info
- Calories 197
- Fat 3g
- Carbs 33g
- Fiber 2g
- Sugar 4g
- Protein 7g
Estimated values based on one serving size.
Preparation
- In a large pot, heat 1 tablespoon of olive oil over medium heat. Once the oil begins to shimmer, add the onion and cook for 3-4 minutes, until semi-translucent.
- Add the mushrooms and cook until most of the juices have evaporated.
- With your spoon, make a space in the center of the pot. Drizzle in the remaining tablespoon of olive oil and add the garlic, thyme, pepper, and salt.
- Cook for 2-3 minutes, until fragrant. Then, add the white wine and vegan Worcestershire sauce and stir until incorporated.
- Add flour and stir until fully combined. Then add the vegetable broth, almond milk, and pasta, and stir until well-combined.
- Cover and increase the heat to medium-high. Let cook for 10-15 minutes, or until the liquid is creamy and pasta is cooked.
- Serve immediately, garnished with parsley.
- Enjoy!
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Inspired by evergreenkitchen.ca