Vegan Mushroom Stroganoff
Hearty, delicious, and easy to make vegan mushroom stroganoff recipe. Perfect when you’re hungry for a comforting meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 5 servings
- Category: Vegan, Vegetarian, Pasta, Main
- Method: Stove
- Cuisine: American, Vegan, Healthy
Ingredients
- 1 yellow onion, finely chopped
- 5 cloves garlic, minced
- 16 oz Cremini mushrooms, halved
- 1 tablespoon olive oil
- 4 cups dry rotini pasta
- 4 cups veggie broth or water (if you use water, add additional spices)
- 2 tablespoons nutritional yeast
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
- 1 teaspoon dried marjoram
- 1 teaspoon onion powder
- 1/4 teaspoon freshly ground black pepper
- 1/3 cup cashew butter
- 1 tablespoon fresh-squeezed lemon juice
- 1/2 tsp salt
- fresh parsley, chopped (to garnish)
Instructions
- Add olive oil to a large pot over medium heat. When warm, add in the chopped onions and garlic and cook until fragrant and beginning to soften, about 3-5 minutes.
- Add in the pasta, mushrooms, veggie broth or water, nutritional yeast, basil, thyme, marjoram, and onion powder, and black Pepper. Bring to a boil and let simmer uncovered for 10-15 minutes, stirring occasionally. Make sure pasta is fully cooked before taking off heat.
- Turn the heat off, then stir in the cashew butter and lemon juice until evenly mixed. Add additional salt and pepper to taste, as needed.
- Top with freshly chopped parsley and black pepper, and serve warm.
- Store in a covered container in the refrigerator for up to four days.
Notes
*Recipe is a guide. Adapt as desired.
Keywords: mushroom stroganoff, vegan mushroom stroganoff, vegan pasta
Find it online: https://www.plantandvine.com/vegan-mushroom-stroganoff/