Traditional Beef Stroganoff gets a vegan twist with this all-mushroom version of the classic dish
There was a restaurant in my neighborhood that made a Chicken Stroganoff years ago, and I think that was the last time I had Stroganoff. I don’t enjoy beef, and tend to eat vegetarian, but the other day I saw a photo of Stroganoff and thought: I bet I can veganize this.
The results were even better than I imagined. Not only was it quick and super easy, but it was also hearty and filling—and I used a mix of mushrooms that I really enjoyed (I can’t wait to try it with seasonal ones like morels and chanterelles).
- 2 tablespoons vegan butter
- 1 shallot, finely chopped
- 2 to 3 garlic cloves, minced
- 2 cups mushrooms, cleaned, chopped, variety of your choice
- 1/4 cup dry white wine
- 3/4 cup vegetable stock
- 2 tsp vegan Worcestershire sauce
- 2 tbsp flour
- Fresh thyme (or dried)
- 1/4 cup plain vegan yogurt or sour cream
- Salt and pepper
- 4 oz pasta, your choice, but a wide noodle is best (and make sure it doesn’t contain eggs if you're doing strictly vegan)
- 1 tbsp parsley, chopped
- Fill a large pot with salted water and bring to a boil. Add the pasta and cook until just al dente.
- While the pasta is cooking, melt the vegan butter in a large skillet over medium heat.
- Add the shallot and sauté for a few minutes, then add the garlic, thyme and the mushrooms. Continue cooking until the mushrooms have softened (5 minutess or more, depending on the type of mushrooms used).
- Add the white wine and deglaze the pan, then simmer.
- In a bowl, whisk the flour with the stock and Worcestershire sauce until smooth. Then add to the skillet gradually, whisking as you go until incorporated, and the sauce begins to thicken.
- Remove from heat and let stand for a minute, and then add in the vegan yogurt or sour cream, salt and pepper, cooked pasta and stir together.
- Season to taste (add more thyme or salt and pepper if needed), then plate and top with chopped parsley.
Makes 2 servingsChristine McAvoy