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Creamy Mushroom Stroganoff
Recipe

13 INGREDIENTS • 5 STEPS • 35MINS

Creamy Mushroom Stroganoff

4
13 ratings
Community Pick
Community Pick
Rich and creamy, this vegan stroganoff features chunky mushrooms and a thick, savory, cream-based sauce. No dairy or beef required! This is comfort food at its best and is ready and on the table in less than 20 minutes!
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Produce on Parade
I'm Kathleen, the Alaskan-born creative mind behind Produce on Parade.
http://www.produceonparade.com
Rich and creamy, this vegan stroganoff features chunky mushrooms and a thick, savory, cream-based sauce. No dairy or beef required! This is comfort food at its best and is ready and on the table in less than 20 minutes!
35MINS
Total Time
$1.00
Cost Per Serving
Ingredients
Servings
10
US / Metric
Onion
2
Medium Onions, diced
Garlic
3 cloves
Garlic, minced
Mushroom
6 3/4 cups
Mushrooms, sliced
I used 1/3 portobello and 2/3 cremini
Vegan Sour Cream
1 1/2 cups
Vegan Sour Cream
Vegan Worcestershire Sauce
2 Tbsp
Vegan Worcestershire Sauce
Paprika
1/2 Tbsp
Garlic Powder
1/2 tsp
McCormick® Garlic Powder
Vegetable Broth Paste
1/2 tsp
Vegetable Broth Paste
Pasta
1.5 lb
Pasta
I used Campanelle Pasta
Fresh Parsley
1/2 cup
Fresh Parsley, chopped
Nutrition Per Serving
VIEW ALL
Calories
359
Fat
6.8 g
Protein
11.2 g
Carbs
62.6 g
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Creamy Mushroom Stroganoff
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Produce on Parade
I'm Kathleen, the Alaskan-born creative mind behind Produce on Parade.
http://www.produceonparade.com
Cooking InstructionsHide images
step 1
Bring a very large pot of salted water to a boil. Cook the Pasta (1.5 lb) until al dente, then drain and set aside until ready to use.
step 1 Bring a very large pot of salted water to a boil. Cook the Pasta (1.5 lb) until al dente, then drain and set aside until ready to use.
step 2
Heat Vegan Butter (3 Tbsp) in a very large, rimmed frying pan. Add the Onions (2) and Garlic (3 cloves). Sauté until fragrant and the onions become soft.
step 3
Add the Mushrooms (6 3/4 cups) to the pan with the onions, and sauté until browned, about 10-15 minutes.
step 3 Add the Mushrooms (6 3/4 cups) to the pan with the onions, and sauté until browned, about 10-15 minutes.
step 4
Now, whisk together the Vegan Sour Cream (1 1/2 cups), All-Purpose Flour (1/4 cup), Vegan Worcestershire Sauce (2 Tbsp), Paprika (1/2 Tbsp), the McCormick® Garlic Powder (1/2 tsp), Vegetable Broth Paste (1/2 tsp), and Ground Black Pepper (1/4 tsp), in a medium mixing bowl. Add to the mushrooms, and stir well to combine. Cook on low until thoroughly heated.
step 5
You can serve this stroganoff two ways. Either add in the pasta and Fresh Parsley (1/2 cup) to the mushrooms and toss to coat, or serve the mushroom mixture over the pasta and sprinkle parsley on top.
step 5 You can serve this stroganoff two ways. Either add in the pasta and Fresh Parsley (1/2 cup) to the mushrooms and toss to coat, or serve the mushroom mixture over the pasta and sprinkle parsley on top.
Tags
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Dairy-Free
American
Budget-Friendly
Comfort Food
Lunch
Shellfish-Free
Dinner
Mushrooms
Vegan
Vegetarian
Pasta
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