Description
This vegan Stroganoff is a cozy, plant-based twist on the classic dish, featuring tender mushrooms in a tangy, creamy sauce. Serve it over hot noodles for a hearty meal.
Ingredients
Scale
- 1/4 cup plus 2 tablespoons canola oil, divided
- 1 pound fresh mushrooms, sliced
- 1/2 cup chopped onion
- 1/2 cup chopped leek (white portion only)
- 1 garlic clove, minced
- 3 tablespoons all-purpose flour
- 1 cup vegetable broth
- 1 teaspoon vegan Worcestershire sauce
- 1 tablespoon red wine vinegar
- 1 to 2 teaspoons vegan “no-beef” bouillon granules
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 cup (8 ounces) dairy-free sour cream
- 1/2 teaspoon minced fresh thyme
- Hot cooked egg noodles
- Paprika and chopped fresh parsley
- Nutritional yeast, for garnish
Instructions
- Heat 1/4 cup of oil in a large skillet over medium-high heat. Add the mushrooms, onions, and leeks and cook them until they’re tender. Add the minced garlic and cook for an additional minute. Use a slotted spoon to transfer the mixture to a bowl, then cover it and keep it warm.
- Add the remaining 2 tablespoons of oil to the skillet. Stir in the flour until a smooth paste forms. Slowly pour in the broth, whisking constantly, until no lumps remain. Add the Worcestershire sauce, vinegar, bouillon, salt, and pepper. Cook and stir for two minutes or until the sauce is thickened. Stir in the dairy-free sour cream and thyme, then return the mushroom mixture to the pan. Warm the sauce through over low heat.
- Spoon the mushroom Stroganoff over hot cooked noodles. Finish with a sprinkle of paprika, chopped parsley, and nutritional yeast, if desired.
Notes
- You can serve the Stroganoff over mashed potatoes or fluffy rice for a comforting meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 247
- Sugar: 1g
- Fat: 20g
- Saturated Fat: 4g
- Carbohydrates: 12g
- Protein: 4g
Keywords: Vegan Stroganoff, Plant-based Stroganoff, Mushroom Stroganoff