Recipe Library
Vegan Mushroom Stroganoff
Mushrooms and onion soften in olive oil with garlic, then simmer in white wine and broth until the sauce turns velvety and coats each strand of whole-wheat pasta. Vegan sour cream adds a gentle tang that lingers with every creamy bite.
- Total
- 48 min
- Prep
- 30 min
- Cook
- 18 min
- Serves
- 4
Nutrition per Serving
- Calories
- 430
- Protein
- 12g
- Carbs
- 55g
- Fat
- 18g
- Fiber
- 9g
- Sugar
- 6g
- Sodium
- 310mg
Ingredients
- 8 oz whole-wheat pasta, such as fusilli
- 3 tbsp extra-virgin olive oil
- 2/3 cup chopped onion
- 3 clove garlic, minced
- 1 lb mushrooms, sliced
- 2 tbsp all-purpose flour
- 1/2 cup dry white wine
- 1 1/2 cup low-sodium vegetable broth
- 1 tbsp Dijon mustard
- 1/2 cup vegan sour cream
- 1/4 tsp salt
- 1/4 tsp ground pepper
- 1 tbsp chopped fresh parsley, for garnish
Instructions
- Cook pasta according to package directions.
- Meanwhile, heat oil in a large skillet over medium-high heat. Add onion and cook until fragrant and starting to soften, about 2 minutes. Add garlic and mushrooms and continue cooking, stirring frequently, until the mushrooms release their liquid, 5 to 7 minutes.
- Stir in flour and cook, stirring, until it is well absorbed, about one minute. Add wine, broth and mustard; stir and scrape up any browned bits. Reduce heat to medium and continue to cook, gently stirring, until the sauce thickens, 3 to 5 minutes. Remove from heat. Stir in sour cream, salt and pepper.
- Drain the pasta and add to the sauce, tossing it all together. Sprinkle with parsley, if desired.