Seared mushrooms, garlic and thyme bathe in a creamy sauce with al dente ribbon noodles. This comforting vegan dish chefs up quickly making it best for a fulfilling weeknight plant-based totally meal.

Whilst stroganoff is a Russian dish this is commonly made with red meat and bitter cream, for this vegan model we get our umami and texture from crimini mushrooms. A creamy, dairy-unfastened sauce is finished with cashews! While soaked and mixed up, cashews create a rich, easy sauce and takes at the flavors of the other elements perfectly.

Mushroom Stroganoff in solid Iron Skillet, ready to serve in white bowls

I’ve been making this vegan stroganoff for more than one years. It’s one of those recipes that’s so smooth and second nature that I by some means forget about that I should percentage it! Well, nowadays’s the day! All that stated, I’ve best currently commenced serving it with almond ricotta. Not necessary, however a complete sport changer! A spoonful (or !) on pinnacle of the mushroom stroganoff is exceptional! You could get my almond ricotta recipe here. As soon as the almonds are soaked, it comes collectively honestly fast.

Aspect view of mushroom stroganoff in solid iron skillet, highlighting the creamy sauce

Pointers for ideal Vegan Mushroom Stroganoff:

Crimini mushrooms are tons greater flavorful than white button mushrooms. As they're the megastar of this dish, I propose the usage of them if you can. Otherwise, chopped portabellos could be a fantastic desire, too.

I’ve protected a selection in ribbon pasta weight because I’ve tested this recipe with eight ozand 12 oz.Of noodles, and it’s superb each ways! Upload a chunk more pasta water to the sauce if you need to increase it a chunk.

In case you prefer now not to use wine or apple cider (no longer apple cider vinegar), you may use vegetable inventory.

Including miso to the pasta deepens the taste of the pasta. If you don’t have any, the pasta will nonetheless be remarkable so long as you’re the usage of a in reality exact vegetable stock within the sauce.

The mustard is introduced proper at the end of cooking the sauce. While delivered too early and allowed to simmer, mustard can create a sour taste in the sauce.

Reserve a cup of the water that the pasta chefs in so you can thin your sauce for your liking. We enjoy a wealthy, thick sauce, but in case you’re the use of 12 ounces of noodles, you could want to thin it for higher noodle coverage.

Mushroom Stroganoff served in white bowls, arnished with almond ricotta and parsley

Vegan Mushroom Stroganoff

Seared mushrooms, garlic and thyme bathe in a dairy-loose creamy sauce with al dente ribbon noodles. This vegan comfort dish which cooks up speedy making for an ideal weeknight plant-based totally meal.

Route: important, PastaCuisine: VeganKeyword: Mushroom Pasta, Vegan Pasta Prep Time: 15 minutesCook Time: 15 minutesTotal Time: half-hour Servings: 6

 calories: 368kcal author: Bronwyn


Eight-12 ouncesvegan ribbon pasta*

2 tbsp olive oil

1 big brown onion, diced

Sixteen-24 ouncescrimini mushrooms, sliced

6 cloves garlic, minced

1 tsp dried thyme

Half of cup white wine or apple cider

1 cup raw cashews, soaked and drained

2 cups vegetable stock

2 tbsp tomato paste

2 tbsp miso paste*, non-compulsory

2 tsp organized yellow mustard

1/four cup nutritional yeast, non-obligatory

Salt and pepper to taste

Almond ricotta, to serve


Prepare the noodles in keeping with the bundle instructions. Reserve a cup of the pasta water for thinning the sauce later, if favored. Drain, toss with a chunk of oil to save you sticking and keep heat until the sauce is prepared.

In a wide heavy-bottomed pan (cast iron is right), warmness the olive oil over medium heat. Sauté the onions for two minutes, till softened. Add the mushrooms, stirring now and again to save you burning and for even cooking. A few browning must start to appear after approximately 5-eight mins. Upload the garlic and thyme, cooking for some other 2 mins. Deglaze the pan with the wine.

In a high-velocity food processor or blender, combo the cashews, vegetable inventory, miso paste and tomato paste till clean. Pour into the mushroom combination. Lower the warmth, and convey to a simmer taking care not to burn it. Whisk in the dietary yeast, if using. In case you'd want to thin the sauce, upload a few pasta water or soup inventory a half cup at a time. Once prepared to serve, whisk inside the mustard. Season with salt and pepper, if desired.

Combine the cooked, tired pasta with the sauce. Serve with almond ricotta and fresh parsley, if preferred.

Nutrition info:

Calories Carbohydrates: 44g fats Saturated fats Sugar: 6g nutrition A: 80IU vitamin C: 3 Iron: 3mg


To short soak the cashews: region the cashews in a small pot and cover with water. Bring to a boil, then reduce the warmth and simmer for 10 mins. Maintain a watch at the water level in order that they don’t dry up and burn. Drain and use in recipe.


*use gluten-free noodles and gluten loose miso for a gluten-loose meal