mushrooms on mushrooms on mushrooms!! my dreeeeeam. i have been obsessed with mushrooms in my adult years but as a kid, no thanks, i was not a fan of the veggie. once i learned how to cook them properly, i became the world’s biggest fan of mushrooms.
they’re divine in this recipe! my take on stroganoff is a darn good one i have to say. the sauce is a dream- it’s cheesy, a little spicy and made with amazing ingredients. it’s easy to make too, no difficult steps since you basically throw everything into a pot and let it cook away.
if you’re not a fan of spicy foods, you can always omit the sriracha. you don’t have to use that kind of hot sauce either, whatever you have on hand. i just happen to really love this brand i buy at Whole Foods- it’s called yellowbird and it’s a better for you sriracha.
this dish is by no means traditional. a traditional stroganoff is made with beef, mushrooms, onions, butter, flour, cream, beef broth and some other things that you just don’t see in my kitchen.
us vegans can still have fun though. the good news is there’s a vegan substitute for well…just about anything AND mushrooms are really meaty when it comes to their texture. cool right? no meat, def no problem. even if you do eat meat and eat vegan or plant based every once in a while, i promise you will love my version.
the vegan cheddar i add at the end is just bliss and the perfect addition to what was already a dreamy sauce. it makes it sort of feel like Mac and cheese but extra special and decadent.
alright, so what all are you going to need to make this deliciousness?!
- pasta- whatever kind you want! i used brown rice pasta
- extra virgin olive oil or avocado oil
- gluten-free all purpose flour (i used Trader Joe’s)
- vegetable broth
- dijon mustard
- vegan cream cheese
- sriracha – i used yellowbird
- garlic powder
- sea salt
- vegan cheddar cheese
this recipe yields enough for four people and it holds up well in the fridge. hope you like mushroom stroganoff Alex because it’s your dinner tonight AND lunch tomorrow.
i’m sure he will like it, after all, what’s not to like. it’s spicy, cheesy, creamy sauce on top of pasta.
whatever you do, don’t forget the paprika. it’s one of my favorite spices and just makes this dish.
so many people are doing veganuary, which is amazing! good for you if you are! this meal is perfect and won’t have you missing meat at all!
enjoy friends and talk soon!
Vegan Spicy Mushroom StroganoffCourse: 30 Minutes, Lunch & Dinner, PastaDifficulty: Easy
3 tbsp extra virgin olive oil
1/3 cup chopped onions
16 oz white mushrooms cut in half
2 tbsp gluten free all purpose flour
1 and 3/4 cup vegetable broth
1 tsp dijon mustard
1/3 cup vegan cream cheese
1/2 tbsp vegan sriracha or however much you want
1 tsp paprika
1 tsp garlic powder
1/4 tsp sea salt
1/3 cup vegan cheddar cheese
- sauté the onions in olive oil for 2 minutes on medium heat.
- then, add the mushrooms and sauté another 3 minutes.
- next, add the remaining ingredients except the vegan cheddar and stir well.
- cook for 4-5 minutes and then turn the heat down to medium low.
- cook for a remaining 8 minutes or longer if need be until the sauce is thick. stir often! you add the vegan cheddar at the very end when the sauce is done cooking. it will be hot enough to melt the cheese!