Raise your hand if you love comforting meals in the chillier months! If your hand is up, then a big bowl of this Vegan Mushroom Stroganoff might be what you need. This dish is hearty, with creamy and rich flavours that will keep your belly nice and full! Get ready for the flavour explosion when you take that first bite, you’ll be diving right back in for another mouthful.
I’m over here writing this blog post in bed. I’m cozy under my covers with a big mug of tea nearby. At this moment, I’m thinking that a big bowl of vegan mushroom pasta would kind of hit the spot right about now. Too bad it’s just me and Pip. Let’s be honest, he isn’t the greatest cook.
the picky husband stikes again (but in a good way)
Most of the time I fill this blog with funny little stories about my Picky Husband. So I wouldn’t want to let you guys down and pass on an opportunity to tell yet another story about sweet Adam. Adam and I went for sushi a few weeks back. I ordered some veggie rolls and he ordered a stirfry looking thing. When the server brought out his dish, he looked down at it worried. There were mushrooms in it. Adam hates mushrooms. But he was extremely hungry so he started eating his meal, mushrooms and all. After dinner, I asked if he enjoyed his dish minus the mushrooms. His response was that he “didn’t mind the mushrooms.” WHAT? How many dishes have I left the mushrooms out of because Mr. Picky didn’t like them? The answer is a lot.
Anyways, I moved on from that after giving him a hard time. And I started brainstorming this vegan stroganoff. When I served it at dinner one night he was shocked to see mushrooms on his plate, probably because I always leave them out for him. But he loved everything about this dish! So now he is a mushroom King, I suppose.
Dive into this Mac and Cheese for more dinner inspo. Or perhaps you feel pesto is the besto? Give this Pesto Pasta a try.
I also made this vegan mushroom pasta for my Dad when he was visiting, recently. Now he is a huge mushroom fan but he is a meat eater as well. Needless to say, he enjoyed this pasta. He loves his meat, so I’m always a little impressed with myself when I make something and he loves it.
here are a few reasons why I love this Vegan Mushroom Stroganoff, so listen up!
- 35 minutes to make this dinner. That’s it! Nice and speedy. This is the perfect weeknight meal because there won’t be a ton of time spent in the kitchen. You also get a kickass meal to dig into.
- This pasta dish is cozy, comforting, savoury, rich and hearty. It’s the perfect winter meal and will warm up your belly in no time with all of its goodness.
- If a recipe gets added to the Picky Husband Approved list, then it gets added as one of the reasons why I love this recipe.
This vegan stroganoff checks all the boxes for me when I’m looking for a classic winter dinner dish. Let the chilled-to-the-bones and lack of sunshine grumpiness disappear when you take a bite out of this filling, herb packed, and rich pasta dish. It’s bound to put a smile on your face even if there is a blizzard happening outside your window.
vegan mushroom stroganoff
Ingredients
- 2 tbsp oil of choice
- 1 white onion sliced thinly
- 4 cups brown mushrooms sliced
- 3 cloves garlic minced
- 2 tbsp fresh thyme
- 2 tbsp brown rice flour
- 3/4 cup red wine
- 2 tsp brown rice miso paste
- 2 tsp balsamic vinegar
- 1 tbsp tamari
- 1 1/2 cups vegetable broth
- salt and pepper to taste
- 2 tbsp vegan butter
- 1/4 cup full fat coconut milk
- 4 cups pasta of choice (I used GF rotini)
- 1/3 cup fresh parsley to garnish
Instructions
- Bring a pot of water to boil. Cook pasta accordingly, drain and set aside.
- While the pasta is cooking, prepare the sauce. Heat 2 tbsps of oil in a medium saucepan. Thinly slice your onion and mushrooms. Once the pan is hot, and the oil covers the bottom of the pan. add the onion. Saute for roughly 5 minutes until golden brown. Then add the sliced mushrooms. Toss to coat and let saute for 5 minutes, until the mushrooms have shrunk and are looking brown.
- Add the garlic and the thyme. Then add the 2 tbsps of brown rice flour over the mushrooms and stir to evenly coat.
- Add the red wine, miso paste, balsamic vinegar, tamari, salt and pepper and the veggie broth. Stir to incorporate all the ingredients. Bring the sauce to a low boil and then simmer (uncovered) for 10 minutes. The sauce should be thicker at this point.
- Add vegan butter and the coconut milk and let simmer for another 5 minutes.
- Add the pasta to the saucepan with the mushroom sauce, and toss. Evenly dish out the pasta and top with parsley. Best enjoyed fresh.
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