Step 1: Prepare the Mushrooms
Start by heating 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the sliced mushrooms and cook them for about 5-7 minutes, stirring occasionally. The mushrooms will release their moisture and start to brown, giving them a rich, deep flavor.
Step 2: Add the Aromatics
Once the mushrooms are browned, add the diced onion and minced garlic to the skillet. Continue to cook for an additional 2-3 minutes until the onion becomes translucent and fragrant.
Step 3: Create the Roux
Sprinkle 2 tablespoons of all-purpose flour over the mushroom mixture. Stir well to combine. The flour will absorb the oil and create a roux, which is essential for thickening the sauce.
Step 4: Add the Liquid Ingredients
Gradually pour in 2 cups of vegetable broth while stirring constantly. This prevents lumps from forming and ensures a smooth sauce. Add 1 tablespoon of soy sauce, 1 tablespoon of dijon mustard, 1/2 teaspoon of smoked paprika, 1/2 teaspoon of dried thyme, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Stir well to combine all the ingredients.
Step 5: Simmer the Sauce
Reduce the heat to medium-low and let the sauce simmer for 10-15 minutes. Stir occasionally to prevent sticking and ensure even cooking. The sauce should thicken and reduce by about one-third, creating a rich and creamy consistency.
Step 6: Incorporate the Vegan Sour Cream
Once the sauce has thickened, stir in 1/2 cup of vegan sour cream until fully combined. This adds a creamy and tangy finish to the stroganoff, making it incredibly satisfying.
Step 7: Cook the Pasta
While the sauce is simmering, cook 8 ounces of pasta according to the package instructions. Drain the pasta and set it aside.
Serving Suggestions
Serve the vegan mushroom stroganoff over the cooked pasta. Garnish with fresh parsley or chives if desired. This adds a touch of freshness and a pop of color to the dish.
Nutritional Information (per serving, approx. 1 cup)
Calories: 220
Total Fat: 8g
Saturated Fat: 1g
Trans Fat: 0g
Cholesterol: 0mg
Sodium: 520mg
Total Carbohydrates: 30g
Dietary Fiber: 3g
Sugars: 4g
Protein: 6g
Additional Tips and Variations
Mushroom Varieties
For added flavor and texture, use a mix of mushroom varieties such as cremini, shiitake, and oyster mushrooms. Each type brings its unique flavor profile, enhancing the overall dish.
Gluten-Free Option
To make this recipe gluten-free, substitute the all-purpose flour with a gluten-free flour blend and use gluten-free pasta.
Storage and Reheating
Leftover stroganoff can be stored in an airtight container in the refrigerator for up to three days. Reheat gently on the stovetop, adding a splash of vegetable broth if needed to restore the creamy texture.
Complementary Dishes
Serve this stroganoff with a side of steamed green beans or a fresh garden salad for a complete and balanced meal.
Conclusion
This Vegan Mushroom Stroganoff is a hearty and comforting dish that will satisfy your cravings for a creamy and savory meal. The combination of mushrooms, onions, garlic, and a rich sauce makes it a perfect dish for any occasion. Whether you’re cooking for a family dinner or a special event, this recipe is sure to impress.
