Raise your hand if you love comforting meals in the chillier months! If your hand is up, then a big bowl of this easy Vegan Mushroom Stroganoff might be what you need. This gluten free pasta recipe 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. The thyme, cream, garlic, balsamic and red wine offer a lovely balance of flavour in this vegan mushroom recipe.
Why You’ll Love This Vegan Mushroom Recipe
- This plant based pasta only takes 35 minutes. Enough said.
- This vegan stroganoff is cozy, comforting, savoury, and hearty. It’s the perfect winter meal and will warm up your belly in no time with all of its goodness. It is creamy, rich and super easy to make.
- The fact that my husband, a mushroom disliker actually enjoyed this vegan mushroom pasta, should say it all. The mushrooms are cut super finely that they don’t have a huge mushroom texture if that puts people off.
How To Make Vegan Mushroom Stroganoff
This mushroom stroganoff recipe comes together in about 35 minutes. Step one is adding the onion, garlic and mushrooms into a pan to saute. Once they are looking brown, add the thyme, and flour. Then you add the liquid ingredients along with the miso paste. The miso paste adds such a lovely flavour to this plant based pasta. Let the pasta simmer for at least ten minutes and you will notice it should thicken. Get that pasta water boiling at this point and add in your favourite gluten free pasta.
After the vegan mushroom stroganoff sauce has thickened, add in the butter and the coconut cream. You can also use cashew cream if you don’t want a slight coconut flavour. Stir until it’s all combined and then toss in the cooked pasta. Serve when it’s nice and hot. Top with parsley or extra thyme leaves.
For More Plant Based Pasta Recipes, Try These
What Is A Good Substitute For Sour Cream In A Stroganoff Recipe
In this vegan stroganoff recipe, there is no sour cream used. This vegan mushroom pasta uses coconut cream to add additional creaminess to the dish. You could also use cashew cream if you want to avoid any coconutty flavours. Simply, add 1/2 cup of soaked cashews to a blender with 1/2 cup of water. Blender until smooth and thick. If the cashew cream is having a hard time blending, add a few tablespoons more water. You don’t need sour cream to enjoy a good stroganoff, just use one of the options above.
For More Vegan Mushroom Recipes, Try These
These vegan mushroom pasta consists of tender sautéed mushrooms, onions, and garlic, cooked in a creamy sauce made from vegetable broth, coconut cream, and vegan butter. The sauce is seasoned with thyme, salt, and black pepper, giving it a rich, savory flavor. This dish is a comforting, hearty meal that is perfect for a cozy dinner at home. 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 creamy plant based 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
- 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
- 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.