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Vegan Mushroom Pasta | Stroganoff

This creamy vegan stroganoff has a savory mushroom flavor that will remind you of the rich and scrumptious stroganoff recipes you grew up with. Now satisfy your pasta cravings without the guilt!
Course Main Course
Cuisine Russian
Keyword vegan mushroom pasta
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 servings

Ingredients

Mushroom Stroganoff

  • 1 lb whole grain pasta fettuccine or penne work well
  • 1/4 cup veggie broth or water
  • 1 cup onion, diced
  • 4 cloves garlic, minced
  • 1 lb mushrooms of choice Portobello, button, or others
  • 1 tsp rosemary
  • 1 tsp thyme
  • salt & pepper to taste
  • 1/2 cup dry white wine
  • 2 cups Tofu Sour Cream recipe below
  • 1 Tbsp fresh chopped parsley or flakes

Tofu Sour Cream

  • 1 package tofu, firm
  • 2 Tbsp lemon juice
  • 1 Tbsp vinegar (red wine or apple cider work well)
  • 1 clove garlic (approximately 1 tsp)
  • 1/4 tsp salt, or to taste

Instructions

Mushroom Stroganoff

  1. Begin by putting pasta on to cook according to package directions. While this is cooking start the mushroom stroganoff.
  2. In large skillet, saute diced onion in 3 Tbsp of veggie broth or water approximately 5 minutes or until tender. Add more veggie broth, 1 Tbsp at a time, if needed to keep from sticking.
  3. Add minced garlic, and cook another minute, adding more veggie broth if needed.
  4. Stir in mushrooms, thyme, rosemary, salt/pepper, and dry white wine. Cook on medium-low heat for approximately 15 minutes.
  5. While this is cooking, make tofu sour cream in blender.
  6. Drain cooked pasta and set to the side.
  7. Add tofu sour cream to stroganoff mixture, along with cooked pasta. Stir well.
  8. Remove from heat. Garnish with parsley and serve warm.

Tofu Sour Cream

  1. Open tofu container and drain water. Blend all ingredients in blender until creamy, scraping down sides of blender as needed. Serve on baked potatoes, tacos, or enchiladas. Recipe makes approximately one pint of sour cream. 2 cups will be used in this stroganoff recipe. Sour cream keeps in the refrigerator about 10 days.

Recipe Notes

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