Vegan Mushroom Stroganoff – a simple and delicious dairy-free and plant-based mushroom stroganoff!
This post is sponsored by Calfia Farms, but the opinions are my own.
So creamy and delicious, you won’t even miss the dairy!
Vegan Mushroom Stroganoff
So excited to finally bring this recipe to you guys! I am such a huge fan of a good old fashioned pasta night and this Vegan Mushroom Stroganoff is so creamy and delicious! Packed with flavor and comes together so easily! It is kid-approved so your whole family will love it!! It is made extra creamy with the help of my friends over at Califia Farms! I use their Unsweetened Almondmilk is SO many of my dairy-free and plant-based recipes – it is such a lifesaver!
What is Stroganoff Sauce Made of
Here are the ingredients for the Vegan Mushroom Stroganoff Sauce:
- 5 Tablespoons of olive oil (or vegan butter)
- 1/2 cup minced yellow onion
- 8-12 oz sliced mushrooms
- 1 Tablespoon fresh thyme
- 1 Teaspoon salt
- 1/4 Teaspoon ground black pepper
- 1/4 cup + 1 Tablespoon all purpose flour
- 3 cup vegetable broth
- 1/2 cup full-fat coconut milk (use immersion blender to fully combine first if the coconut milk has separated in can)
- 1/4 cup Califia Unsweetened Almondmilk
What do you Eat with Mushroom Stroganoff
I would serve it with some sort of veggie/greens like these:
Other recipes you might like:
And remember that Califia provided a sweet coupon code for you guys!!!, Use WOODENSKILLETxCALIFIA for 15% off + free shipping on all orders on califiafarms.com!!! So awesome!
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Love,
E
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PinIngredients
- 5 Tablespoons of olive oil (or vegan butter), divided
- 1/2 cup minced yellow onion
- 8–12 oz sliced mushrooms
- 1 Tablespoon fresh thyme
- 1 Teaspoon salt
- 1/4 Teaspoon ground black pepper
- 1/4 cup + 1 Tablespoon all purpose flour
- 3 cup vegetable broth
- 1/2 cup full-fat coconut milk (use immersion blender to fully combine first if the coconut milk has separated in can)
- 1/4 cup Califia Unsweetened Almondmilk
- 16oz fettuccine noodles (cook according to package instructions, but cook a few minutes less than required for al dente)
Instructions
- In medium/large sauce pan add 3 Tablespoons olive oil and add onion.
- Cook on medium, stirring constantly, until they reduce.
- Add mushrooms and cook on medium/high, stirring constantly until they cook down (approx. 5-7 mins) and start to brown. Stir fairly constantly. Add additional olive oil, as needed to ensure pan doesn’t dry out – I added a couple extra tablespoons – kind of depends how big your mushrooms are and how long they need to cook down; they will absorb the oil pretty quickly.
- Add salt, pepper and the thyme; stir to combine.
- Add remaining 2 Tablespoons of olive oil and stir to coat.
- Add flour and stir to full coat the mushrooms.
- Add broth, 1/2 cup at a time, stirring after each pour.
- Let simmer about 10 minutes, stirring softly, and you will see it start to thicken.
- After 10 minutes, add coconut milk and almond milk.
- Stir to combine.
- Add under-cooked pasta and stir to combine.
- Let pasta simmer in the sauce for about 5 minutes, it will start to soak up the sauce.
- Taste and add any additional salt, pepper or thyme – as desired.
- Serve immediately with additional thyme as garnish.
Notes
- Noodles: feel free to use gluten-free fettuccine noodles
- Re-heating: Sauce will thicken when cold. To reheat leftovers, you may want to add a splash of vegetable broth or Califia Farms Unsweetened Almondmilk to help thin it out again!
Keywords: Vegan Mushroom Stroganoff
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