I thought we’d be past comfort food by this point and well into light and Spring-y fare, but seeing as how we had snow and highs in the 30s well into the first half of April here, I figured a heartier bowl of pasta was still in order. This vegan mushroom stroganoff has been on regular rotation at our house for the last few months and I’ve continued to refine and simplify my recipe. It’s now at a point where it’s only 10 ingredients and it takes 25 minutes to make—perfect for a speedy weeknight dinner!
Instead of using egg noodles, we use basic brown rice rotini pasta, although wheat, chickpea, or quinoa pasta will also work well. The sauce is a mixture of vegetable broth, all-purpose flour (feel free to use gluten-free flour here), and paprika. The flour thickens it into a thinner sort of gravy, and then it gets poured over lots of sautéed mushrooms, thinly sliced onion, and minced garlic.
Traditional stroganoff recipes use dairy, but that’s easily avoided with a creamy, fuller-fat non-dairy yogurt mixed into the sauce. I like Forager Plain Unsweetened Cashew Yogurt, or Kite Hill Plain Unsweetened Almond Yogurt, both of which you can buy at Whole Foods. Or, if you’d like, you can use homemade cashew yogurt instead (just skip the maple syrup to keep it unsweetened).
I think we’re finally about to make the turn into Spring for real in the next week, but until then, you can find me eating big bowls of mushroom stroganoff and wearing oversized sweaters with the heat cranked up. It’s the only way to survive six months of winter. (Well, that and a never-ending supply of strong dark chocolate.)
- 8 ounces dried rotini pasta
- sea salt and pepper, to taste
- 2 tablespoons extra virgin olive oil, divided
- ¾ cup vegetable broth
- 1 tablespoon unbleached all-purpose flour
- 1 teaspoon paprika
- 16 ounces cremini mushrooms, sliced ¼ inch thick
- 1 small yellow onion, sliced
- 2 medium cloves garlic, minced
- ¼ cup plain unsweetened cashew or almond milk yogurt
- 1 small bunch Italian parsley, chopped
- Cook the noodles: Bring a medium saucepan of salted water to a boil. Add the noodles and cook, stirring ocasionally to prevent sticking, according to package instructions. Drain and toss with 1 tablespoon of olive oil.
- Make the sauce: While the pasta cooks, heat a large skillet over medium heat. In a medium mixing bowl, whisk together the broth, all-purpose flour, and paprika. Set aside. Heat 1 tablespoon of olive oil in the skillet, then add the mushrooms and onion. Cook for 3-4 minutes, or until slightly browned and tender. Stir in the garlic and cook for 1 more minute. Add the vegetable broth mixture to the skillet and cook for 2-3 minutes, stirring constantly, or until the sauce thickens. Remove from the heat and stir in the yogurt. Season with salt and pepper.
- Plate the pasta: Divide the pasta evenly between serving dishes. Top with the sauce and sprinkle with parsley. Leftovers can be stored in an airtight container in the fridge for up to 5 days.
Feel free to use gluten-free rotini (I usually go with brown rice, but chickpea or quinoa pasta will also work well).
If you're gluten-free, I've had good results swapping out the all-purpose flour for this gluten-free baking blend.
For a thinner sauce, increase the vegetable broth to 1 cup.
For smoky flavor (my favorite!), replace the regular paprika with an equal amount of smoked paprika.