Easy Vegan Stroganoff Recipe
This easy vegan stroganoff recipe is done in 15 minutes. Traditional flavor and hearty texture create classic comfort food. My kids love this recipe!
Ingredients
- 12 ounces pasta
- 20 ounces mushrooms sliced
- 1 onion yellow, red or sweet; sliced
- 5 garlic cloves minced
- 1 Tbsp. Bragg Liquid aminos substitute soy sauce of choice or coconut aminos for soy free
- 1 Tbsp. sesame oil substitute preferred oil or skip
- 2 cup water
- 2 tsp. vegetable bouillon paste
- 5.4 ounces yogurt, plain plant-based, substitute coconut milk with a splash of lemon juice to sour
- 1/4 cup nutritional yeast flakes
- 2 Tbsp. arrowroot powder substitute other thickening flour or corn starch
- 1 tsp. thyme
Instructions
- Cook pasta according to package directions. [Cook tip: add 1 Tbsp. salt to boiling water with pasta. See note below.] Set timer and remove from water when pasta is al dente (firm, not mushy). Drain.
- Add sliced mushrooms, onion and minced garlic into a large skillet. Dash with liquid aminos and sesame oil. Saute until soft (~10 minutes). Add a splash of water and/or lower the heat if sticking occurs.
- In a small bowl or large measuring cup, whisk water and bouillon paste to form vegetable broth. Add yogurt, yeast flakes, arrowroot and thyme to make stroganoff sauce. Whisk until well blended.
- Pour stroganoff sauce over the mushrooms and onions. Bring to a boil, stir constantly to prevent sticking. Remove from heat after sauce thickens (should not take longer than 1-2 minutes).
- Pour stroganoff over pasta. Mix well. Serve. Garnish with something green (parsley, thyme, Italian seasoning, green onions, scallions, etc.). Salt and pepper to taste.
Notes
Pasta preparation tip: Add ~1 Tbsp. salt to boiling water with pasta to add flavor. Don’t worry—the salt dissolves in the entire pot of water, and the pasta absorbs a very small amount. No chance of salt overload as you drain the majority of it off.