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Vegan Mushroom Stroganoff

Author Casey Colodny
Prep: 5 minutes
Cook: 15 minutes
Total: 20 minutes
Servings: 4 people
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Sauteed onions, mushrooms, and al dente pasta all tossed in a creamy vegan stroganoff sauce. A cozy, warming dish with a healthy twist!

Ingredients

  • 2 tbsp olive oil divided
  • 1 medium sweet or yellow onion diced (~1 cup)
  • 16 oz baby bella mushrooms cut in half and sliced thin
  • 1 tsp salt + more to taste
  • 1 tsp fresh ground black pepper + more to taste
  • 1 cup vegetable broth
  • 8 oz vegan sour cream*
  • 2 tbsp nutritional yeast
  • 1½ tbsp lemon juice juice from ~½ lemon
  • 10 oz preferred pasta I like using fusilli or penne, cooked according to package instructions
  • Garnish: fresh chopped parsley or chives

Instructions

  • Heat 1 tbsp olive oil over medium heat in a large sauté pan. Add your onions and cook until they’re translucent and have just started to brown, 3-4 minutes. Set aside.
    A ceramic bowl is filled with sauteed onion.
  • Add the remaining 1 tbsp olive oil to the same pan and add the sliced mushrooms. Cook until any water let off by the mushrooms has evaporated and the mushrooms have started to brown, about 5-8 minutes.
    A skillet is filled with sauteed mushrooms. A wood spoon sits in the pan to stir them.
  • Return your sautéed onions to the pan, and season with salt and pepper. Add the vegetable broth and cook for 2-3 minutes or until about half the liquid has evaporated.
  • Stir in your vegan sour cream, nutritional yeast, and lemon juice until smooth. Taste and season with additional salt and pepper as needed. I find more salt is needed depending on the brand of vegetable broth you use.
    Mushrooms, onions, and homemade stroganoff sauce are in a skillet. A wood spoon sits within to stir.
  • Add your cooked pasta, stir until combined, and serve immediately. Garnish with chopped fresh parsley or chives. Enjoy!
    Mushrooms, onions, stroganoff sauce, and pasta are mixed together in a skillet.

Notes

*If using store-bought vegan sour cream - I like using either tofutti or kite hill.
*I prefer to make my own vegan sour cream with 2 cups soaked cashews (overnight or bring to a boil and simmer for approx. 20 min), 1 cup water, ¾ cup lemon juice, ½ tsp salt and 1 tbsp nutritional yeast, and blending in a high-powered blender until completely smooth. If you use homemade vegan sour cream using the above recipe, you do not need to add the additional nutritional yeast or lemon juice.

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