Weeknight Mushroom Stroganoff
This vegan mushroom stroganoff has been on regular rotation at our house for the last few months and I’ve continued to refine and simplify my recipe. It’s now at a point where it’s only 10 ingredients and it takes 25 minutes to make—perfect for a speedy weeknight dinner!
Instead of using egg noodles, we use basic brown rice rotini pasta, although wheat, chickpea, or quinoa pasta will also work well. The sauce is a mixture of vegetable broth, all-purpose flour (feel free to use gluten-free flour here), and paprika. The flour thickens it into a thinner sort of gravy, and then it gets poured over lots of sautéed mushrooms, thinly sliced onion, and minced garlic.
Traditional stroganoff recipes use dairy, but that’s easily avoided with a creamy, fuller-fat non-dairy yogurt mixed into the sauce. I like Forager Plain Unsweetened Cashew Yogurt, or Kite Hill Plain Unsweetened Almond Yogurt, both of which you can buy at Whole Foods. Or, if you’d like, you can use homemade cashew yogurt instead (just skip the maple syrup to keep it unsweetened).
Weeknight Mushroom Stroganoff
Weeknight Mushroom Stroganoff
Serves: 3-4
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
This vegan mushroom stroganoff is only 10 ingredients and really quick to throw together (just 25 minutes start to finish!). It's perfect for those days when you're craving healthier comfort food, and it's totally doable even on busy weeknights.
Cuisine: Gluten Free, Vegan Servings: 3-4
Prep Time: 10 mins Cook Time: 15 mins Total Time: 25 mins
This vegan mushroom stroganoff is only 10 ingredients and really quick to throw together (just 25 minutes start to finish!). It's perfect for those days when you're craving healthier comfort food, and it's totally doable even on busy weeknights.
Instructions
- Cook the noodles: Bring a medium saucepan of salted water to a boil. Add the noodles and cook, stirring ocasionally to prevent sticking, according to package instructions. Drain and toss with 1 tablespoon of olive oil.
- Make the sauce: While the pasta cooks, heat a large skillet over medium heat. In a medium mixing bowl, whisk together the broth, all-purpose flour, and paprika. Set aside. Heat 1 tablespoon of olive oil in the skillet, then add the mushrooms and onion. Cook for 3-4 minutes, or until slightly browned and tender. Stir in the garlic and cook for 1 more minute. Add the vegetable broth mixture to the skillet and cook for 2-3 minutes, stirring constantly, or until the sauce thickens. Remove from the heat and stir in the yogurt. Season with salt and pepper.
- Plate the pasta: Divide the pasta evenly between serving dishes. Top with the sauce and sprinkle with parsley. Leftovers can be stored in an airtight container in the fridge for up to 5 days.
Notes [5]
A thicker, creamier non-dairy yogurt works best in this recipe. I like Forager Plain Unsweetened Cashew Yogurt, or Kite Hill Plain Unsweetened Almond Yogurt. I buy them at Whole Foods. If you’d like, you can use homemade cashew yogurt instead (just skip the maple syrup to keep it unsweetened).
Feel free to use gluten-free rotini (I usually go with brown rice, but chickpea or quinoa pasta will also work well).
If you’re gluten-free, I’ve had good results swapping out the all-purpose flour for this gluten-free baking blend.
For a thinner sauce, increase the vegetable broth to 1 cup.
For smoky flavor (my favorite!), replace the regular paprika with an equal amount of smoked paprika.
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