Vegan Mushroom Stroganoff
I’ve been working on creating a mushroom stroganoff recipe for a few months now, and I’m very happy with how it turned out! I love this recipe because it’s a lot less complicated than a lot of other stroganoffs. While many recipes require Worcestershire sauce, something that can be hard to find a vegan alternative for, this recipe uses a lot of things you likely already have around the pantry like soy sauce and apple cider vinegar. This sauce would also make for a great vegan gravy!
Vegan Mushroom Stroganoff
Serves Approx. 4 Plates
Time: Approx. 30 Minutes
Ingredients
pasta of choice (4 servings)
2 tbsp of olive oil
1/2 an onion
2 tsp of chopped garlic
500g of Mushrooms (I used cremini and brown whole mushrooms)
1/8 cup of dark soy sauce
2 tbsp of apple cider vinegar
3 tbs of vegan cream cheese
2 tsp of parsley
2 tsp of thyme
salt and pepper, to taste
1 cup of veggie broth (or 1 veggie seasoning cube & 2 cups of hot water - reserved pasta water works great for this)
2 tbsp of tapioca starch (for thickening - can sub for cornstarch or flour)
nutritional yeast, for topping
To Make:
Cook pasta to your preference.
While pasta is cooking, chop garlic, onions and mushrooms.
Add the olive oil, onions and garlic to a saucepan and heat on low, stirring regularly for several minutes until onions are translucent.
Add in the mushrooms, soy sauce, apple cider vinegar, cream cheese, parsley, thyme, and salt & pepper. Stir until the mushrooms are soft.
Slowly add in the veggie broth and the tapioca starch. Stir the mixture well - you may want to add more or less of each, depending on how thick you want your sauce to be. Note that once removed from heat, the sauce tends to thicken up a bit.
Mix with pasta and serve. Sprinkle with nutritional yeast and parsley.
