Community Pick
The BEST Mushroom Stroganoff (Vegan)
photo by Megan L.
- Ready In:
- 30mins
- Ingredients:
- 11
- Serves:
-
6
ingredients
- 1419.54 ml package pasta, egg-free ribbon noodles
- 59.14 ml margarine, vegan (I use Earth Balance, but vegetable oil would work too)
- 1 onion, minced
- 453.59 g portabella mushrooms, sliced
- 2 garlic cloves, minced
- 473.18 ml vegetable broth, beef flavored (we use Frontier beef-flavored broth powder)
- 4.92 ml salt
- 4.92 ml black pepper
- 14.79 ml Worcestershire sauce, vegan (you could leave this out, it's not critical, but does add depth)
- 59.14 ml flour
- 236.59 ml vegan sour cream (I use Follow Your Heart)
directions
- Cook and drain pasta according to package directions.
- Meanwhile, in a large skillet, sauté mushrooms and onions until mushrooms have given up their liquid and onions are translucent.
- Add garlic and cook for another 1-2 minutes. Remove from heat.
- In a medium sauce pan, bring broth to a boil. Add salt, pepper and worcestershire sauce.
- Whisk in flour and continue cooking until sauce begins to thicken.
- Return skillet to low heat and stir thickened sauce into mushroom mixture.
- Stir in sour cream (don't allow it to boil) and serve immediately over hot ribbon noodles.
Reviews
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O.M.G. This was one of the best vegan meals I've tried. Ever. Its consistency is mouth-wateringly creamy and the taste is out of this world. I followed the recipe as written apart from making my own vegan sour cream (1 cup soaked (for at least three hours) cashews, 1 teaspoon apple cider vinegar, juice of 1 lemon, blitzed to a smooth cream in a food processor - add a tiny tiny bit of water if too consistency too thick and refrigerate while you cook the recipe). Highly recommended - thank you for introducing it to me!
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last time I made stroganoff was over 30 years ago, when I still ate meat. Just recently I became a vegan, my son wanted to have Polenta with lemon chicken but I persuaded him to try vegan mushroom, there were my search started. Your one was by far the easiest one to make. I used alpro coconut yogurt (couldn't find sour cream) and gluten free soya sauce as I am Coeliac. It came out DELISH, my favourite food at the moment and it goes so well with Italian polenta. My son loved it too
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This was really yummy and very easy. I would add the flour at the stage when the mushrooms and onions are still gently frying and add the liquid slowly while stirring, or make a roux and add it that way. I also added about two teaspoons of Dijon mustard. You can use Swiss Browns instead of Portabellos.
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This is REALLY good. This is also one of the very few recipes I did not tweak while cooking, and it turned out incredible. I am vegan and love all the vegan recipes and foods I find but this is the creamiest sauce I have had since becoming vegan and am in love with it. If I wasn't told otherwise, I would honestly believe this is a dairy based sauce. My non-vegan boyfriend is also a big fan. Will absolutely be making again!
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I am a terrible, terrible cook. Terrible. But this turned out fantastic just as written. I see others commenting about adding dill, thyme, white wine next time. Those all sound great, too. But even if you didn't use those ingredients, it was awesome. I do a gluten free diet. When I added the all purpose gluten free flour, it got all goopy. No problem, though. I poured the stock through a strainer and left the goop behind. The thinner stock worked just fine. Tasted great with gluten free pasta. I am adding this to the rotation of the two (now three!) meals I can make and not screw up!
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