30 minute creamy Vegan Mushroom Stroganoff. This cozy and savory pasta dish is a spin on the classic stroganoff. It is the perfect easy weekday meal to whip up and that your whole family will love. This dish is nut-free, dairy-free, and can be made gluten-free using GF noodles.
For the mushrooms in this recipe I highly recommend using cremini mushroom. I used baby bella mushrooms and portabella for this dish. Both are firmer than the common white mushroom. I find they hold their texture better and do not shrink as much while cooking than your typical white mushroom.
However, if you only have white mushrooms to use, definitely use them instead. I would just recommend adding a little more than the recipe says. You will notice after cooking them they shrink making it seem as if you didn’t add enough mushrooms to the dish.
Want to add vegetables to this Vegan Mushroom Stroganoff?
Vegetables that I recommend to add to your pasta bowl :
- Fresh Spinach
- Fresh Kale
- Artichoke hearts
- Fresh broccoli
- Extra Mushrooms
The classic mushroom stroganoff is made with egg noodles. Though, since this is vegan I decided to pair it with whole grain rotini pasta instead. If you are not able to find rotini pasta I recommend using linguine pasta.
I wanted to share some of the recipe ingredients that you can swap out in case you do not have the ones I listed in your pantry or refrigerator.
Rotini pasta- Any type of pasta
Vegan worcestershire sauce- soy sauce
ALl-purpose flour- gluten-free flour
Minced garlic – Garlic Powder
Dairy-free butter- If you are not vegan regular butter.
Dairy-free sour cream- If you are not vegan regular sour cream.
This Butter Garlic Noodle Bowl is:
Simple and easy
Can be made gluten-free
When you make this dish I would love it if you would snap a photo of your food and share it with me on instagram @itsallgoodvegan.com. I can’t wait to see how you like it!
Vegan Mushroom Stroganoff
30 minute creamy Vegan Mushroom Stroganoff. This cozy and savory pasta dish is a spin on the classic stroganoff.
- 8 ounces of rotini pasta, cooked according to the back of the package, substitute for gluten-free pasta.
Vegan Mushroom Stroganoff
- 1 Tbsp filtered water, substitute for olive oil
- 8 ounces of cremini mushrooms, chopped
- 1 large onion, chopped
- 4 cloves of garlic, minced
- ⅓ cup all-purpose flour, substitute for gluten-free flour
- ⅓ cup butter, packed. I recommend using dairy-free Earth Balance butter.
- 3 Tbsp nutritional yeast
- 1 Tbsp worcestershire sauce, gluten-free sauce.
- 1 ½ cup vegetable broth + 2 Tbsp
- 1/3 cup dairy free sour cream
- ¼ tsp paprika
- 1/2 tsp salt
- 1/2 tsp pepper
- Heat a large pan on medium heat. Once hot, add the water, mushrooms, onions, garlic, and salt. Saute for 4-5 minutes or until the mushrooms release their liquids.
- Add the butter to the pan. Once the butter melts, mix in the flour. It should make a sticky yet clumpy texture.
- Slowly pour in the 1 ½ cups of vegetable broth and mix well. Scrape the bottom of the pan making sure to get anything that might have stuck.
- Add the nutritional yeast, paprika, pepper, worcestershire sauce, and stir. Bring sauce to a simmer for 5 minutes, stirring occasionally, until thickened. Take sauce immediately off the heat.
- In a small bowl mix the sour cream and 2 Tbsp of vegetable broth, slightly thinning it. Pour the cream with the mushroom sauce and mix well.
- Add the pasta to the mushroom stroganoff and toss. Taste the pasta and add additional seasoning (salt, pepper, or paprika) if needed. Garnish with fresh parsley, green onion or crushed red pepper and eat immedaily.
- Leftovers can be kept in the refrigerator in an airtight container for 2 days.
Make it Your Own
- Substitute the bow tie pasta with anytype of pasta that you have in your pantry.
- Like a little extra spice? Sprinkle some crushed red pepper to the top of your pasta
- Garnishes that I recommend for this noodle bowl include, pepper, cheese, fresh herbs, or additional nutritional yeast.