How to Make the BEST Vegan Mushroom Stroganoff
This vegan mushroom stroganoff is incredibly flavorful, creamy, and very easy and quick to make!
Ingredients
- 1 tbsp olive oil
- 3 tbsp vegan butter
- 2 cups yellow onion, small diced (roughly 1 onion)
- 3 cups baby bella mushrooms, thinly sliced (about one 8-ounce container)
- 3 cups shiitake mushrooms, thinly sliced (about one 8-ounce container)
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1 tsp kosher salt
- 3/4 tsp black pepper
- 2 tbsp all-purpose flour
- 2 cups hot water
- 1 vegan beef bouillon cube
- 2/3 cup favorite vegan sour cream
- 1 tbsp dijon mustard
- 2 cups uncooked pasta of choice (I use brown rice bow tie pasta!)
Instructions
- Cook the pasta according to its package instructions. Then, drain and rinse it off under cold water to stop it from cooking. Drizzle a touch of olive oil over the pasta and toss it to coat it evenly; this will prevent the pasta from sticking to itself. Set aside.
- Place a large saute pan over medium heat. Once hot, add in the olive oil and butter.
- Once the butter is melted, add in the diced onions and saute them for 2 minutes, stirring occasionally.
- Add all of the mushrooms into the pan, stir well, and cook for 6 minutes, stirring occasionally.
- In the meantime, whisk together the hot water and bouillon cube. This is your vegan beef stock. Set it to the side.
- Add the flour, garlic powder, onion powder, salt, and pepper into the pan and constantly stir for 1 minute.
- Now, slowly pour in the vegan beef stock, constantly stirring to create a sauce.
- Once all of the stock has been stirred in, add the sour cream and dijon mustard into the pan and stir until well incorporated.
- Continue cooking over medium heat and allow the mixture to come to a simmer. Reduce the heat to medium-low and simmer for 3 minutes.
- Add the cooked pasta into the pan and stir well to coat it evenly. Cook for another 1 to 2 minutes, or until desired sauce thickness.
Tried this recipe?Let me know how it was!