This vegan stroganoff recipe with mushrooms is a yummy and healthy comfort food which you can prepare within 30 minutes. It goes perfectly with cracking fire indoors and watching the snow fall outside the windows.
You will love it for lunch or for dinner with friends and family. Or, you can prepare it for yourself when you are in need of some tasty and healthy food after a long day.
If you are feeling nostalgic for some old-school beef stroganoff, but you have gone vegan or vegetarian, this is the perfect recipe version for you. Plus, this recipe is free of dairy, so it is also suitable for those who follow a dairy-free diet or are lactose intolerant. Come on; let us check out the recipe together below!
Mushroom Stroganoff Recipe
For 4 to 6 servings, you will need the following ingredients:
Ribbon noodles, 8 ounces
Olive oil, a tbsp
One yellow onion, chopped
Whole wheat flour, 3 tbsp
Veggie broth, 2 cups
Soy sauce, 1 tbsp
Lemon juice, 1 tsp
Tomato paste, 1 tsp
Half white button and half Portobello mushrooms, 1 ½ pounds, chopped in larger chunks
Dried thyme, ½ tsp
Dried sage, ½ tsp
Salt, ½ tsp
White wine vinegar, a tbsp
Vegan sour cream, ¼ cup (optional)
Black pepper to taste
Parsley, ¼ cup, minced
Preparation: First, cook the noodles according to the instructions. Make sure you undercook them slightly as you will cook them once more in the sauce and you do not want to make them mushy. Then, drain them and leave them aside.
Next, in a saucepan, add the oil and onions and sauté them for 3 minutes on medium heat. Now, add the flour and cook for additional 30 seconds. Mix everything together and begin to gradually add the soy sauce, lemon juice, and tomato sauce.
Stir all the time and once the mixture becomes bubbly and thick, add the mushrooms, salt, sage, and thyme. Stir the content and cook for 5 minutes. Once the mushrooms have reduced in size, add the vinegar. Simmer for 4 more minutes.
Now, you need to add the noodles, a tbsp of flour, black pepper, parsley, and sour cream. Lower the heat and cook for 5 more minutes. Serve with parsley on top. Enjoy!
Extra tip:
Want to make this mushroom stroganoff gluten-free? No worries- use gluten-free noodles, gluten-free soy sauce, and rice flour instead of whole-wheat flour.
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