Vegan Mushroom Stroganoff
Flavorful and entirely plant-based, this comforting dish made with wholesome ingredients is super easy to make and is sure to please a crowd. This easy vegan mushroom stroganoff recipe features savory mushrooms and onions in a decadent and creamy sauce made with coconut milk and vegan yogurt. Tossed with pasta, it's the dinner dreams are made of.
Ingredients
- 8 oz baby bella or white mushrooms sliced
- 1 tsp olive oil
- 2 cloves garlic chopped
- ½ yellow onion sliced
- 3 tbsp vegan butter
- 1 tbsp vegan worcestershire sauce
- 1 can unsweetened coconut milk
- ½ tsp salt
- pepper to taste
- 4-5 sprigs thyme
- 3 tbsp plain vegan yogurt
- 2 cups baby spinach
- 1 pound farfalle pasta
- red pepper flakes
- 1 tbsp flour
Instructions
- Put on water to boil on the back burner for cooking the pasta. Once it is boiling, cook the pasta according to the package, drain and add 1 tbsp vegan butter to keep from sticking and reserve until the sauce is ready.
- In a large sauce pan heat the oil on medium. Add the mushrooms and cook for 5 minutes without stirring much so that they begin to brown. Move them to the side and add the garlic and onions plus 2 tbsp vegan butter and cook for 5 minutes stirring occasionally.
- Add vegan worcestershire, a sprinkle of salt and pepper and cook for 5 more minutes. The mushrooms will be well browned and the onions very fragrant. Add the thyme and 1 tbsp flour to make a quick roux. Stir well to combine.
- Then add the coconut milk and bring to a boil.
- Turn down to low and add spinach and stir well. The sauce will be thick and creamy. Add the yogurt last and stir well.
- Combine the cooked pasta with the rich sauce. Taste for salt and add if desired. Garnish with black and crushed pepper flakes.
Nutrition
Calories: 610kcalCarbohydrates: 79gProtein: 16gFat: 27gSaturated Fat: 19gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.04gSodium: 363mgPotassium: 740mgFiber: 6gSugar: 7gVitamin A: 1487IUVitamin C: 10mgCalcium: 76mgIron: 3mg
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