Thursday, November 22, 2018

Vegan Mushroom Stroganoff

This Vegan Mushroom Stroganoff is savory, comforting and oh-so creamy! It’s nut-free and much healthier than its non-vegan counterpart.


  • 2 tbsp (30 ml) olive oil
  • ½ yellow onion , diced
  • 2 garlic cloves , finely chopped
  • 1 lb (454 g) baby portobello mushrooms , sliced
  • 1½ cups (355 ml) vegetable broth
  • 2 tsp (10 ml) soy sauce or tamari
  • 1 tsp dried thyme
  • ½ cup (60 g) vegan sour cream (store-bought or homemade)
  • 2 tbsp (16 g) whole wheat flour
  • 1 lb (454 g) farfalle pasta, cooked
  • Salt and black pepper , to taste
  • Fresh parsley , chopped


  1. Heat the olive oil in a pan over medium heat. Add onion and garlic and cook until fragrant and the onion is soft, about 5 minutes. Then add the mushrooms and cook until they release their juices and become soft, about 7 minutes.
  2. Stir in the vegetable broth, soy sauce or tamari and thyme, and stir to combine. Reduce heat to medium-low and simmer until the liquid has reduced by a third, about 10 minutes. Mix in the Vegan Sour Cream and flour. Continue to simmer until the sauce thickens, another 3 minutes. Remove from heat.
  3. Get full recipe==>>