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Bowl of mushroom pasta.
Janelle Carss

Creamy Vegan Mushroom Stroganoff

5 from 1 vote
This Creamy Vegan Mushroom Stroganoff is a personal childhood favourite of mine that my mom used to make for my family all the time. Traditionally made with ground beef, cream of mushroom soup, and sour cream, this recipe has been veganized with lots of tender, meaty mushrooms, creamy coconut milk, and gluten-free pasta.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Comfort Food
Ingredients Method

Ingredients
  

  • 1 package gluten-free rotini (or pasta of choice)
  • 1 pound white or cremini mushrooms, quartered
  • 1 can coconut milk
  • 1 medium yellow onion, quartered and thinly sliced
  • 4 cloves garlic, minced
  • ¼ cup nutritional yeast
  • 1.5 tbsp red wine vinegar
  • ⅓ cup vegan sour cream
  • salt and pepper, to taste

Method
 

  1. Bring a pot of salted water to a boil and cook your pasta according to package directions.
  2. Warm 1/4 cup of water or veggie broth in a large saucepan on medium-high heat. Sauté the onion for 3-4 minutes until slightly translucent and fragrant.
  3. Add the garlic, mushrooms, nutritional yeast, red wine vinegar and can of coconut milk and stir to combine. Cover and bring to a boil, then reduce heat to medium and allow the mushrooms to cook down, about 10 minutes, stirring occasionally.
  4. Once the pasta has cooked, strain and reserve 1/4 cup of the pasta water.
  5. Add the cooked pasta, 1/4 cup of pasta water, sour cream and salt and pepper to the mushroom sauce. Stir until well combined, turn off the heat and allow to sit uncovered for 5 minutes to thicken, stirring once or twice.
  6. Serve and garnish with fresh parsley and lots of black pepper.