Description
This vegan mushroom stroganoff recipe is big on taste & light on your wallet! Ready in 25 minutes, roughly $10 in savings, and so so tasty!
Ingredients
- 500g tagliatelle noodles (or pasta of choice)
- 1 yellow onion, chopped
- 4 cloves garlic, minced
- 1 tbsp oil
- Salt and pepper to taste
- 255g mini bella or cremini mushrooms, sliced (about 4 cups)*
- 3/4 tsp liquid smoke
- Pinch of red pepper flakes
- 1/2 cup sun-dried tomatoes (60g), sliced
- 13/4 cups vegetable broth (homemade or store-bought)
- 2 tbsp tamari or soy sauce
- 1 tbsp worcestershire sauce (or more tamari)
- 2 tbsp + 1 tsp arrowroot starch (or cornstarch)
- 2 tbsp nutritional yeast
- 13/4 cup soy milk (or plant milk of choice)
- optional but worth it: 1/2 cup of our 4-ingredient sour cream (or sour cream of choice)
*Fresh ingredients you need that are not part of our pantry and freezer tips.
Instructions
- Start by getting the water boiling for your pasta and cook according to the package instructions. *If you’re using less than 500g pasta consider reducing the amount of broth and milk to between 1 and 1¼ cup. You can add more liquid to your sauce near the end if you need it but this way you don’t start with too much.
- Heat a large saucepan with olive oil and add onion, garlic, salt, and pepper. Saute for 1 – 2 minutes until soft and fragrant.
- Add mushrooms, liquid smoke, and a pinch of red chilli flakes. Cook, stirring occasionally, for about 5 minutes.
- Meanwhile, dissolve arrowroot starch in broth and stir in the tamari, worcestershire, and nutritional yeast.
- After about 5 minutes your mushrooms will be nice and soft. Add the sun-dried tomatoes and stir for about 1 minute.
- Add the broth, milk, and sour cream. Increase the heat a bit and stir until the sauce is thick, usually about 5 minutes. If the sauce starts to boil reduce the heat to a low simmer until you are ready to add your noodles.
- Drain your cooked noodles and add them to the sauce. If the sauce doesn’t seem thick enough for your liking, continue to cook the sauce with the noodles for a few more minutes and it will thicken more as the noodles absorb all that flavour!
- Garnish with fresh parsley to serve. If you’re a bread dipper, have some fresh bread on hand to soak up any extra tasty sauce on your plate! Enjoy!
Notes
*Cost Comparison: CAD $12.97 ($2.16/serving) vs. $21.93 with 1 pound marinating steak at wholesale price, and $24.47 local grocery store price. (That’s removing sun-dried tomatoes, tamari, and liquid smoke). Difference of: CAD $8.96 – $11.50 for the dish.
*If using dry-packed sun-dried tomatoes you can rehydrate them by submerging them in warm water for 10 minutes or so. Do this while you chop the onion and mushrooms and start the cooking process. You can use them without rehydrating, they will just have a chewier texture.
*You can make a very tasty stroganoff without the sour cream but it will make the sauce thicker and creamier. The sour cream is best made ahead of time and allowed to thicken in the fridge. Use the leftovers to garnish soup, baked potatoes, or add it into another creamy sauce.
*I often substitute worcestershire sauce for tamari but in this recipe I do find that the worcestershire adds more of a “beefy” flavour. If you don’t have it on hand your stroganoff will be tasty without but, if it’s in your fridge, throw that tablespoon in there.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Russian