This creamy vegan mushroom stroganoff is creamy deliciousness in a bowl. This is an easy weeknight meal that your family will love. There's very little prep and it's made in one pot making cleanup a breeze!
Start this recipe by adding a few tablespoons of extra virgin olive oil to a large pot or Dutch oven. Add a small, diced onion and cook for a few minutes until translucent. Next add in 3 cloves of minced garlic and 1 pound of chopped mushrooms. Add ½ teaspoon of salt and ¼ teaspoon of pepper. Sauté until the mushrooms are softened slightly, about 5 minutes. Add ¼ cup of white wine and let it simmer until the liquid is cooked off.
Next, add 4 cups of vegetable broth and 10 ounces of rotini noodles. Bring to a boil and then turn down the heat to a simmer for 10-15 minutes until the noodles are cooked through. Take off the heat and add 2 tablespoons of nutritional yeast and ⅓ cup of cashew butter. Stir to combine until it's creamy. Add more vegetable broth if it's not creamy enough for you. Taste for seasoning and add more salt and pepper if needed. Top with chopped parsley (optional).
Enjoy this pasta with a side of crusty bread and salad. If you're gluten-free you can easily swap gluten-free noodles.
Creamy Vegan Mushroom Stroganoff
Ingredients
- 3 tablespoons extra virgin olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 pound mushrooms, chopped baby bella or white mushrooms
- ½ teaspoon salt
- ¼ teaspoon pepper
- ¼ cup dry white wine
- 10 ounces rotini pasta
- 4 cups vegetable broth plus more if needed
- 2 tablespoons nutritional yeast
- ⅓ cup cashew butter
- 2 tablespoons parlsey, chopped (optional)
Instructions
- Add a few tablespoons of extra virgin olive oil to a large pot or Dutch oven. Add a small, diced onion and cook for a few minutes until translucent.
- Next add in 3 cloves of minced garlic and 1 pound of chopped mushrooms. Add ½ teaspoon of salt and ¼ teaspoon of pepper. Sauté until the mushrooms are softened slightly, about 5 minutes.
- Add ¼ cup of white wine and let it simmer until the liquid is cooked off.
- Next, add 4 cups of vegetable broth and 10 ounces of rotini noodles. Bring to a boil and then turn down the heat to a simmer for 10-15 minutes until the noodles are cooked through.
- Take off the heat and add 2 tablespoons of nutritional yeast and ⅓ cup of cashew butter. Stir to combine until it's creamy. Add more vegetable broth if it's not creamy enough for you. Taste for seasoning and add more salt and pepper if needed. Top with chopped parsley (optional).
Megan says
An unbelievable vegan mushroom stroganoff!! Perfect with a crusty baguette. My only regret is not doubling the recipe!