Description
A comforting, one-pot creamy vegan mushroom stroganoff that comes together in just 30 minutes, perfect for busy weeknights.
Ingredients
Scale
- 16 oz mushrooms, sliced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 cup vegan sour cream
- 2 cups vegetable broth
- Pasta (your favorite kind)
- 1 tablespoon Dijon mustard
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Cook the pasta: Start by bringing a large pot of water to boil. Add a pinch of salt and your pasta. Cook until it’s al dente, then drain and set aside.
- Sauté the veggies: In the same pot, heat the olive oil over medium heat. Add the chopped onion and sauté until it’s soft and translucent. Toss in the garlic and mushrooms and cook until the mushrooms are browned and have released their moisture—around 5-7 minutes.
- Create the sauce: Stir in the Dijon mustard, then pour in the vegetable broth. Bring to a gentle simmer, letting it reduce slightly for about 5 minutes.
- Take it up a notch: Lower the heat and mix in the vegan sour cream. Stir well until everything is combined and looking creamy. If you feel it needs more sauce, you can always add a splash of more vegetable broth to reach your preferred consistency.
- Combine & serve: Add your drained pasta back to the pot, tossing it gently to coat with the sauce. Season with salt and pepper to your liking, and garnish with fresh parsley before serving.
Notes
Don’t skimp on the mushrooms for the best flavor. You can add other veggies like bell peppers or spinach for extra nutrients.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 4g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 0mg
Keywords: vegan stroganoff, creamy pasta, quick meals, one-pot recipes, plant-based cooking