One Pot Vegan Mushroom Stroganoff Recipe

One Pot Vegan Mushroom Stroganoff Recipe

Not only is that this Vegan Mushroom Stroganoff delicious, it are often made in one pan and prepared in 30 mins or less. Are we talking about the right food, or what, Come on, cook.

Who wants to form beef Stroganoff if you’ll use mushrooms? This creamy dish is 100% dairy, egg, and meat free, and guess what, it tastes great. Honestly, who doesn’t love an enormous bowl of pasta.

Prep Time: 5 Mins
Cook Time: 19 Mins
Total Time: 24 Mins

Ingredient

  • 3 tablespoons all-purpose flour
  • 1/2 cup vegan dry wine
  • 8 oz. rotini pasta
  • 1/2 cup vegan soured cream
  • 2 teaspoons tamari
  • 2 bay leaves
  • Salt and pepper to taste
  • Fresh parsley, finely chopped
  • 1/2 medium onion, smooth
  • 6 garlic cloves, finely chopped
  • 10 oz. sliced mushrooms
  • 2 teaspoons fresh thyme
  • 2 tablespoons of nutritional yeast
  • 1/2 teaspoon dijon mustard
  • 4 cups vegan beef stock

Instructions

  1. In a medium saucepan or skillet over medium heat, add 2 tablespoons of vegan beef stock. Once warm, add the onions and garlic, saute for 3 minutes, stirring frequently, or until fragrant and translucent. confirm to feature more vegetable stock or water, 2 tablespoons at a time, as required to stop burning.
  2. Add the mushrooms and cook until they start to melt and brown, about 3 minutes.
  3. Sprinkle flour over the mushroom mixture and blend well. Stir continuously for two minutes to cook the flour.
  4. Add the vegan wine and blend well. Cook for 1 minute.
  5. Add thyme, tamari, bay leaf, nutritional yeast and dijon mustard. Stir until well blended. Slowly add the vegan beef stock, stirring constantly until you get a smooth mixture. Add noodles and blend well.
  6. Let the mixture simmer and cook over medium-low heat for 8-10 minutes, or until the noodles are cooked through. confirm to stir a couple of times in order that the noodles don’t stick with rock bottom.
  7. Remove the pan from heat and stir within the vegan soured cream. Season with salt and pepper to taste and serve warm with a sprinkling of fresh parsley, to garnish.

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