Easy Vegan Mushroom Stroganoff Brand New Vegan Recipes

BESY VEGAN MUSHROOM STROGANOFF

Steps:

• Cook the noodles according to package directions until al dente. Drain, reserving 1/2 cup of pasta water.
• Heat the butter in a medium pot over medium-high heat, add onion and saute until golden, about 5 minutes. Add the garlic and mushrooms, cook another 5 minutes, or until mushrooms begin to sweat down a bit. Add the flour, stirring to fully incorporate so there are no white streaks, cook for 1 minute. Stir in the wine and broth, bring to a gentle boil, reduce heat to medium, cook another 5 minutes or until the sauce has slightly thickened. Stir in the sour cream and parsley. Season with salt and pepper to taste.
• Add the pasta to the mushroom sauce, toss to combine. Add in a little pasta water as needed to loosen the sauce. Alternatively, add pasta to individual bowls and spoon the creamy sauce overtop.
• Serves 4 - 6
• Leftovers can be stored in the refrigerator for up to 5 - 6 days. Freeze for up to 2 - 3 months. Let thaw before reheating.

EASY VEGAN MUSHROOM STROGANOFF

Steps:

• Bring a large pot of water to a boil and cook the pasta according to package directions.
• In a large measuring cup or medium bowl whisk together the vegetable broth, non-dairy milk, flour, dried thyme, salt, and pepper. Set aside.
• Melt the vegan butter in a large skillet or pot. When hot add the onion and garlic and sauté for about 5 minutes until the onion turns translucent and begins to brown. Reduce the heat to medium and add the mushrooms. Continue to cook for about 5 minutes until the mushrooms have softened and begin to release their juices.
• Pour in the broth and non-dairy milk mixture and continue to cook, stirring as needed for about 3 to 5 minutes until the sauce thickens. If the sauce gets too thick, add more vegetable broth or water if needed to thin. If the sauce is too thin, simply cook a little longer until you reach desired consistency.
• Add in the cooked pasta and toss well to combine. Divide among plates and serve, garnishing with parsley and Parmegan to taste.

THE BEST MUSHROOM STROGANOFF (VEGAN)

Steps:

• 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.