One Pot Vegan Mushroom Stroganoff
One Pot Vegan Mushroom Stroganoff
One Pot Vegan Mushroom Stroganoff is a delectable and hearty dish that satisfies both vegans and mushroom lovers alike. This recipe offers a delightful twist on the classic stroganoff by eliminating the meat and incorporating a rich and creamy plant-based sauce. With a medley of sliced white button and cremini mushrooms, sautéed onions, and a flavorful blend of herbs and spices, this dish delivers a burst of umami goodness in every bite.
What makes this recipe truly convenient is that it can be prepared in just one pot, minimizing cleanup and maximizing efficiency. The mushrooms are cooked to perfection, releasing their natural flavors and creating a savory base. The addition of soy sauce, tomato paste, smoked paprika, and dried thyme infuses the dish with a rich and robust taste. The velvety sauce is created by combining vegetable broth and plant-based milk, resulting in a creamy texture that coats the pasta beautifully. Whether you follow a vegan lifestyle or simply enjoy exploring new culinary horizons, One Pot Vegan Mushroom Stroganoff is a delightful and satisfying dish that will leave you craving more.
Here's a simple and delicious recipe for One Pot Vegan Mushroom Stroganoff:
Ingredients:
- 8 ounces (225g) white button mushrooms, sliced
- 8 ounces (225g) cremini mushrooms, sliced
- 1 medium onion, diced
- 3 cloves of garlic, minced
- 2 tablespoons olive oil
- 1 tablespoon soy sauce or tamari
- 1 tablespoon tomato paste
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1 cup vegetable broth
- 1 cup unsweetened plant-based milk (such as almond or soy milk)
- 1 tablespoon cornstarch or arrowroot powder (optional, for thickening)
- Salt and pepper to taste
- 8 ounces (225g) cooked pasta of your choice (such as fettuccine or eggless noodles)
- Fresh parsley, chopped (for garnish)
Instructions:
- Heat the olive oil in a large skillet or pot over medium heat. Add the onions and sauté until translucent, about 3-4 minutes. Add the garlic and sauté for an additional minute.
- Add the sliced mushrooms to the pot and cook until they release their moisture and start to brown, about 8-10 minutes.
- In a small bowl, whisk together the soy sauce, tomato paste, smoked paprika, dried thyme, and a pinch of salt and pepper. Add this mixture to the pot and stir well to coat the mushrooms and onions.
- Pour in the vegetable broth and plant-based milk, and bring the mixture to a simmer. Reduce the heat to low and let it cook for about 10-15 minutes to allow the flavors to meld together.
- If you prefer a thicker sauce, you can mix the cornstarch or arrowroot powder with a little water to create a slurry, then add it to the pot and stir well. Cook for an additional 2-3 minutes until the sauce thickens.
- Season with salt and pepper to taste. If desired, you can also adjust the seasonings by adding more soy sauce, tomato paste, or spices.
- Add the cooked pasta to the pot and toss it with the mushroom stroganoff sauce until well coated.
- Serve the vegan mushroom stroganoff in bowls, garnished with fresh parsley.
- Enjoy your delicious and creamy One Pot Vegan Mushroom Stroganoff!
Add the garlic and cook,. Add the mushrooms, salt, and. Add in the mushrooms and minced garlic
