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!
1lbwhole grain pastafettuccine or penne work well
1/4cupveggie broth or water
1lbmushrooms of choicePortobello, button, or others
salt & pepper to taste
1/2cupdry white wine
2cupsTofu Sour Creamrecipe below
1Tbspfresh chopped parsley or flakes
Tofu Sour Cream
1Tbspvinegar (red wine or apple cider work well)
1clovegarlic(approximately 1 tsp)
1/4tspsalt, or to taste
Begin by putting pasta on to cook according to package directions. While this is cooking start the mushroom stroganoff.
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.
Add minced garlic, and cook another minute, adding more veggie broth if needed.
Stir in mushrooms, thyme, rosemary, salt/pepper, and dry white wine. Cook on medium-low heat for approximately 15 minutes.
While this is cooking, make tofu sour cream in blender.
Drain cooked pasta and set to the side.
Add tofu sour cream to stroganoff mixture, along with cooked pasta. Stir well.
Remove from heat. Garnish with parsley and serve warm.
Tofu Sour Cream
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.
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