One Pan Vegan Mushroom Stroganoff
This one-pan vegan mushroom stroganoff delivers rich, umami-packed depth with tender mushrooms and garlic simmered in a velvety cashew-based sauce. The dish balances earthy, savory notes with a subtle brightness from fresh parsley, while the silky texture contrasts beautifully with al dente pasta or fluffy mashed potatoes. Worth making for its effortless elegance and ability to satisfy even the most demanding weeknight cravings, it’s a masterclass in simple, plant-based comfort food.
Ingredients
- Mushrooms400g, sliced
- Onion1, diced
- Garlic3 cloves, minced
- Vegetable broth2 cups
- Plant-based cream1 cup
- Soy sauce2 tbsp
- Paprika1 tsp
- Saltto taste
- Black pepperto taste
- Pasta (e.g., fettuccine)300g
- Olive oil2 tbsp
- Fresh parsleyfor garnish
Nutrition
Directions
- 1
In a large pan, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
- 2
Add the minced garlic and sliced mushrooms to the pan. Cook for about 8-10 minutes until the mushrooms are browned and have released their moisture.
- 3
Stir in the vegetable broth, soy sauce, paprika, and pasta. Bring to a boil, then reduce the heat and simmer, covered, for about 10-12 minutes until the pasta is cooked. Stir in the plant-based cream and season with salt and black pepper to taste. Garnish with fresh parsley before serving.
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