Vegan mushroom stroganoff
This easy vegan mushroom stroganoff is creamy and flavourful. It comes together in under 30 minutes, which makes it perfect for busy weeknight dinners!
Ingredients
- 1-2 tablespoons olive oil
- 1 onion diced
- 3 garlic cloves crushed
- 500 grams fresh mushrooms of your choice chopped
- 1 tablespoon apple cider vinegar or white wine
- 2 tablespoons soy sauce
- 1/2 tablespoon steak spices
- 2 sprigs of fresh thyme
- 2 tablespoons whole wheat flour or chickpea flour
- 1.5 cup 375 ml vegetable broth (or vegan beef broth)
- 3/4 cup vegan cream
- salt & pepper
- Whole wheat pasta
Instructions
- In a pan on medium-high heat, soften the onions and garlic in the olive oil, about 5 minutes.
- Once the onions are translucent, add the mushrooms and cook until they have reduced. Ideally, fry them on high heat to avoid them leaking too much water.
- Once the mushrooms have shrunk, add the vinegar, the soy sauce and the spices. Add the flour and mix well. Add the broth, stir to combine and bring to a boil. Once boiling, reduce the heat and simmer for 10 minutes or until the liquid has thickened, stirring often.
- Meanwhile, cook your pasta according to the instructions on the package.
- Fish out the thyme branches if necessary, add the vegan cream, the cooked noodles and stir to combine.
- Serve hot with a drizzle of cream and a sprig of thyme.
Video
Notes
Depending on your appetite, this can feed 2 very hungry or 4 not-so-hungry people. You can adjust the amount of pasta you cook to fit your appetite.
I also suggest including a side of salad or cooked veggies to make it more nutritionally complete.
Store leftovers in an air-tight container and eat within a few days.
*The nutrition info is approximate.
Nutrition
Calories: 291kcalCarbohydrates: 21gProtein: 11gFat: 22gSaturated Fat: 6gSodium: 1370mgPotassium: 638mgFiber: 7gSugar: 8gVitamin A: 250IUVitamin C: 7mgCalcium: 55mgIron: 2mg
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