THAT. Eating this right now and it’s delicious! Add the mushrooms and cook until they begin to soften and browned, about 3 minutes. Since it’s January and we know a lot of people are eating more plants, we wanted to give you an arsenal of easy vegan meals to enjoy. Saute mushrooms until cooked, tender, and lightly brown on the edges. If you give this recipe recipe a try, snap a photo and share it on Instagram. Cut portobello into 1/4″ thick slices. This can be done by evenly laying mushrooms out in the pan. Once you’ve cooked all your mushrooms place them to the side and saute your onion until it becomes translucent. Simmer for 15 minutes until portobellos have reduced about 25% in size. In a large, melt the vegan butter over medium heat. However, as I’m all about easy, quick and ‘no-frills’ recipes, I thought I’d put a quick real time video of this creamy vegan mushroom stroganoff on my Instagram reels last week and to my surprise, I received so many messages asking for the recipe, that I had to hop onto the blog to share the recipe. Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you recreate any of our recipes, we love to see your photos! If you’re making this recipe ahead of time, you can cook it the day before. I’m glad you liked it. You’ll likely need to cook your mushrooms in 2 or 3 batches like we had to depending on the size of your pan. Thank you for such thoughtful and delicious recipes!! It’s things like that that make it so easy to be vegan. This divinely creamy vegan mushroom stroganoff, which comes together in less than 30 minutes, will become one of you firm favourites. Do you have problem with your finance ? Stir in sour cream (don't allow it to boil) and serve immediately over hot ribbon noodles. I also used a combination of white button and baby bellas and that worked great. It’s healthy, creamy, so delicious and can easily be made gluten-free and nut-free, too! Mix until well combined. Serve the pasta by itself or fresh chopped parsley or vegan parmesan for a garnish. I shared some with a friend at work, who is not vegan and he also loved it. Will definitely make it again and again. Welcome to Fit Foodie Nutter! Once you’ve cooked the mushroom stroganoff, let it cool down completely. Stir in vegan sour cream and heat until warm. They look more like egg noodles than traditional rotini, and I know my non-vegan husband would enjoy that more. Just made this and it is SO GOOD. She lives in Hawaii with her wife. https://www.onegreenplanet.org/vegan-recipe/vegan-mushroom-stroganoff My husband can’t get enough of this dish. With 14 years of vegan experience, my goal is to make vegan eating easy, fun, and accessible for all. Stir in vegan sour cream and heat until warm. I’m Tania and here on my blog I share delicious, healthy & easy to prepare vegan & vegetarian recipes for nutritious and wholesome meals, as well as my passion for healthy, mindful living and travel. Your email address will not be published. In a large pot start getting the water boiling. In a small bowl combine the remaining 1 cup of vegetable broth with 3 tablespoons of flour. In a large pot, bring 2 quarts of water to a boil. So happy to hear that, thanks for sharing! Vegan, gluten free & nut free. In a large saucepan, add the olive oil and sauté the onions for 3 minutes over medium heat. Heat oil/vegan butter over medium-high heat in a large pan or skillet. Do not boil. Both were delicious. To ensure your wine is vegan, check out, If you don’t want to use vegan sour cream, other options are cashew butter (see. Thank you for the recipe. This website uses cookies to improve your experience while you navigate through the website. My mom would make it for me every year for my birthday. They also have a delicious earthy taste. Gradually add the broth, soy sauce, lemon juice, and tomato paste, while stirring at the same time. Looking forward to serving this for dinner tonight; my kids love mushrooms! 12 Seasonal Sweet Potato Recipes to Enjoy During the Holidays! Tasted just like the real thing, without the “bite”. I hope your family will love this recipe as much as mine does! Season with salt and pepper to taste. Here’s What Worked for Me, 20 Sweet And Savory Indian Snacks For Your Diwali Celebration, Here’s What You Need to Be Eating for Naturally Clear Skin, 25 Meat-Free Main Dishes for Your Thanksgiving Feast, 5 Reasons Why Pit Bulls are Misunderstood, 10 Home Items You Can Reuse Over and Over Again, 1 1/2 pounds mushrooms (half Portobello and half White Button mushrooms), cut into large 2-inch chunks. We aren’t missing our old ways at all!!! Add to portobellos. You also have the option to opt-out of these cookies. I've tried several online recipes for vegan stroganoff but haven't been wowed by any of them. We followed the recipe and used Tofutti sour cream. It requires simple ingredients, one pot, and under an hour to make this vegan mushroom stroganoff. Add Astaxanthin Powder to Your Drinks and Meals for a Better Workout, 15 Inflammation-Fighting Plant-Based Recipes to Manage Chronic Pain. Toast the roux for 2-3 minutes to properly cook the flour. Add onions, garlic, and mushrooms and sauté for about 5 minutes, stirring frequently, until juices are released and onions and mushrooms are slightly browned. Be sure to drop a comment here on the blog, tag me in your photos on Instagram @Fit Foodie Nutter, Facebook or Pinterest so I don’t miss them. Being publicly-funded gives us a greater chance to continue providing you with high quality content. Add the mushrooms, thyme, sage, and salt. Add garlic and cook for another 1-2 minutes. After you’ve made this mushroom stroganoff once, you will quickly add it to your weekly dinner rotations until tank top season, at which point, you only might give it a rest. Thank you for all of your amazing recipes I just adore everything about your blog!! Thank you!! Allow the mixture to simmer and cook over medium-low heat for 8-10 minutes, or  until until the noodles are cooked through. I put some cooking sherry in it as well as no white wine so good, yummy def. The weather has been very cool here in Australia lately, and we are so keen for comforting dishes. If you’re new to cooking, this is the perfect recipe to embark on your culinary journey. It was fantastic. Vegan, gluten free, dairy free & nut free. Serve immediately with fresh parsley. This recipe is really versatile: you can serve it with rice, mashed potatoes or pasta – it’s totally up to you. (<