Creamy Mushroom Stroganoff

Servings: 4 | 40 minutes | 405 kcal

This recipe was adapted from a traditional beef stroganoff recipe and modified to be vegan-friendly.

This is one of my favorite dishes to make when I'm craving something comforting and warm. The mushrooms give it a delicious umami flavor and the vegan sour cream adds a creamy richness without any dairy.

Ingredients

1 pound Mushrooms, sliced
1 medium Onion, diced
2 cloves Garlic, minced
1 teaspoon Dried thyme
1/4 cup Flour
2 cups Vegetable broth
1/2 cup Vegan sour cream
1 tablespoon Olive oil
Salt and pepper
12 ounces Egg-free pasta
2 tablespoons Fresh parsley, chopped

Instructions

Cook the pasta according to package directions.
While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the onions and cook until softened, about 5 minutes. Add the mushrooms and garlic and cook until the mushrooms have released their liquid and browned, about 10 minutes.
Sprinkle the flour and thyme over the mushrooms and stir until the flour has been absorbed. Slowly pour in the vegetable broth, whisking constantly, and bring the sauce to a simmer.
Lower the heat and stir in the vegan sour cream. Season with salt and pepper to taste.
Spoon the mushroom stroganoff over the cooked pasta and sprinkle with chopped parsley.