Garlic Herb Mushroom Stroganoff (Vegan)
Garlic Herb Mushroom Stroganoff (Vegan)
Ingredients
For the Stroganoff
- 2 tablespoons olive oil
- 1 yellow onion, small, diced
- 1 1/2 pounds cremini mushrooms, sliced
- 4 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 2 cups vegetable broth
- 1 tablespoon Dijon mustard
- 1 teaspoon fresh thyme, chopped
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground
- 1 cup vegan sour cream
For Serving
- 12 ounces vegan egg noodles, or pasta of choice
- 1/4 cup fresh parsley, chopped, for garnish
Instructions
- 1
Cook the vegan egg noodles (or your chosen pasta) according to package directions until al dente. Drain well and set aside.
⏱️ 10 min
- 2
While the pasta cooks, heat the olive oil in a large skillet or Dutch oven over medium heat. Add the diced yellow onion and sauté for 3-4 minutes until softened.
⏱️ 4 min
- 3
Add the sliced cremini mushrooms to the skillet. Increase heat to medium-high and cook, stirring occasionally, for 8-10 minutes, or until the mushrooms are browned and have released most of their liquid.
⏱️ 10 min
- 4
Stir in the minced garlic and fresh thyme. Cook for 1 minute more until fragrant. Sprinkle the all-purpose flour over the mushrooms and stir well to coat. Cook for 1-2 minutes, stirring constantly, to cook out the raw flour taste.
⏱️ 3 min
- 5
Gradually whisk in the vegetable broth and Dijon mustard, ensuring no lumps form. Bring the mixture to a gentle simmer, stirring occasionally, until the sauce thickens slightly, about 3-5 minutes.
⏱️ 5 min
- 6
Reduce the heat to low. Stir in the vegan sour cream until fully incorporated and the sauce is creamy. Do not boil after adding the sour cream. Season with salt and freshly ground black pepper to taste.
⏱️ 3 min
- 7
Add the drained cooked noodles to the skillet with the stroganoff sauce. Toss gently to combine, ensuring the noodles are evenly coated. Serve immediately, garnished with fresh chopped parsley.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Garlic Herb Mushroom Stroganoff (Vegan)
Ingredients
For the Stroganoff
- 2 tablespoons olive oil
- 1 yellow onion, small, diced
- 1 1/2 pounds cremini mushrooms, sliced
- 4 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 2 cups vegetable broth
- 1 tablespoon Dijon mustard
- 1 teaspoon fresh thyme, chopped
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground
- 1 cup vegan sour cream
For Serving
- 12 ounces vegan egg noodles, or pasta of choice
- 1/4 cup fresh parsley, chopped, for garnish
Instructions
- 1
Cook the vegan egg noodles (or your chosen pasta) according to package directions until al dente. Drain well and set aside.
⏱️ 10 min - 2
While the pasta cooks, heat the olive oil in a large skillet or Dutch oven over medium heat. Add the diced yellow onion and sauté for 3-4 minutes until softened.
⏱️ 4 min - 3
Add the sliced cremini mushrooms to the skillet. Increase heat to medium-high and cook, stirring occasionally, for 8-10 minutes, or until the mushrooms are browned and have released most of their liquid.
⏱️ 10 min - 4
Stir in the minced garlic and fresh thyme. Cook for 1 minute more until fragrant. Sprinkle the all-purpose flour over the mushrooms and stir well to coat. Cook for 1-2 minutes, stirring constantly, to cook out the raw flour taste.
⏱️ 3 min - 5
Gradually whisk in the vegetable broth and Dijon mustard, ensuring no lumps form. Bring the mixture to a gentle simmer, stirring occasionally, until the sauce thickens slightly, about 3-5 minutes.
⏱️ 5 min - 6
Reduce the heat to low. Stir in the vegan sour cream until fully incorporated and the sauce is creamy. Do not boil after adding the sour cream. Season with salt and freshly ground black pepper to taste.
⏱️ 3 min - 7
Add the drained cooked noodles to the skillet with the stroganoff sauce. Toss gently to combine, ensuring the noodles are evenly coated. Serve immediately, garnished with fresh chopped parsley.
⏱️ 5 min