Easy Vegan Mushroom Stroganoff
This super simple vegan mushroom stroganoff will quickly become your new favorite pasta dish! It's creamy, it's flavorful and it's absolutely delicious!
Servings: 4 servings
Calories: 385kcal
Ingredients
- 8 oz gluten-free pasta
- 2 tablespoons olive oil , divided
- 2 shallots , diced (about 1/2 cup)
- 3 garlic cloves , minced (about 2 tablespoons)
- 1 lb button mushrooms
- 1 tablespoon fresh thyme
- 3 tablespoons quinoa flour
- 2 1/2 cups vegetable broth
- 1/2 cup coconut yogurt (or vegan yogurt of choice)*
- 1/3 cup nutritional yeast
- salt and pepper to taste
Instructions
- Cook the pasta according to the package instructions.**
- While the pasta is cooking, prepare the sauce. Heat 1 tablespoon olive oil in a large pan. Add the shallot and saute until golden brown, about 2 minutes. Add the remaining oil, garlic, mushrooms, and thyme, and saute until the mushrooms have softened, about 5 minutes.
- Season with a generous pinch of salt and pepper and stir together. Sprinkle in the quinoa flour and saute until everything is coated.
- Slowly stir in the vegetable broth, making sure to stir vigorously if any clumps of flour begin to form.
- Bring the mixture to a low simmer and cook until sauce has thickened, about 5 - 7 minutes. Once the sauce has thickened up a bit (it will still be quite liquidy!), stir in the coconut yogurt and nutritional yeast.
- Add the pasta and toss to combine. Taste and add more salt and pepper if desired.
- Serve immediately and garnish with additional thyme, cracked pepper, and vegan parmesan.
Video
Notes
* if you don't want to use yogurt, use 1/3 cup of your favorite vegan milk + 1 - 2 teaspoons of lemon juice ** to time everything correctly, I recommend starting to cook the pasta when you add the vegetable broth into the sauce.
Nutrition
Calories: 385kcal | Carbohydrates: 46g | Protein: 21g | Fat: 17g | Saturated Fat: 6g | Sodium: 660mg | Potassium: 557mg | Fiber: 10g | Sugar: 9g | Vitamin A: 395IU | Vitamin C: 7.2mg | Calcium: 64mg | Iron: 7.8mg