Mmmm.. Creamy and delicious Vegan Mushroom Stroganoff. This is the mushroom lover’s ultimate dream dish. It’s so flavorful and made with simple ingredients and super easy to make.
Use simple ingredients
You don’t need anything crazy to make this dish decadent and delicious, you can use any household pantry items you have on hand. Stroganoff is traditionally made with a sour cream sauce, but I used coconut milk instead. All the ingredients I used in this recipe were items I already had. You can get creative with the flavor as well.
What kind of pasta should I use?
You can use any pasta of your choice. I just used a spiral shaped gluten free pasta. For this dish, I love using either spiral shaped or bowtie pasta as it really grabs onto the creamy-ness of the sauce.
Other pasta recipes you’ll LOVE
Vegan Lasagna Rollups
Creamy Vegan Mac & Cheese
Vegan Baked Ziti
Vegan Baked Tofu Parmesan
Creamy Fettuccine Alfredo
Vegan Mushroom Stroganoff
Description
- 16 oz gluten free pasta - cooked
- 1 can coconut milk
- 12 oz sliced mushrooms
- 2 tbsp vegan butter -optional, leave out for oil free
- 2 tbsp nutritional yeast
- 1-1.5 tbsp paprika
- 2 tbsp gluten free flour
- 1.5 tbsp white wine vinegar
- 2 cloves minced garlic
- 1/3 cup veggie broth
- Salt & Pepper to taste
Instructions
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Cook pasta according to package instructions
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In a hot pan, add vegan butter (leave out if you want to keep this oil free). Add sliced mushrooms and cook until browned and fully cooked through.
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Add minced garlic and sauté for another 2-3 minutes. Add white wine vinegar, veggie broth, and flour - mix well to combine. Add coconut milk and mix.
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Add nutritional yeast and paprika - mix well and let simmer for 3-4 minutes
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Add Salt/Pepper and cooked pasta, stir until everything is fully incorporated
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Serve and enjoy.
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