Name: Vegan Mushroom Stroganoff Recipe
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Cuisine: American
Ingredients: 2 Tablespoons extra virgin olive oil; 1 cup onions, diced; 1 teaspoon thyme, dried; 1/4 teaspoon smoked paprika; 1/4 teaspoon of salt; 1/4 teaspoon of pepper; 2 teaspoons fennel seeds * optional; 2 Tablespoons garlic, minced; 10 oz Beyond Meat crumbles or plant-based ground beef; 5 cups vegetable broth; 2 cups mushrooms, sliced; 5 cups of noodles about 1 lb.; 3/4 cup coconut cream full fat- the thick cream at the top of a can of coconut milk; 2 tablespoons nutritional yeast

Description

Vegan Mushroom Stroganoff Recipe is made in one pot, in under 30 minutes, and can easily be made gluten-free too!

Ingredients

Scale

2 Tablespoons extra virgin olive oil
1 cup onions, diced
1 teaspoon thyme, dried
1/4 teaspoon smoked paprika
1/4 teaspoon of salt
1/4 teaspoon of pepper
2 teaspoons fennel seeds * optional
2 Tablespoons garlic, minced
10 oz Beyond Meat crumbles or plant-based ground beef
5 cups vegetable broth
2 cups mushrooms, sliced
5 cups of noodles about 1 lb.
3/4 cup coconut cream full fat- the thick cream at the top of a can of coconut milk
2 tablespoons nutritional yeast

Instructions

First, wash and slice your veggies! Dice the onions, mince garlic, and slice the mushrooms.
In a large pot heat 2 tablespoons of extra virgin olive oil. Once heated, add in 1 cup of diced onions and sautee.
Then add in 1 teaspoon of dried thyme, 1/4 teaspoon smoked paprika, 1/4 teaspoon of salt and pepper, 2 teaspoons of fennel seeds, and 2 tablespoons of minced garlic. Sautee until the onions are translucent and fragrant or about 3 minutes on medium heat.
Then add in 10 oz or 1 package of Beyond Meat crumbles.
Next pour in 5 cups of vegetable broth and add 2 cups of sliced mushrooms to the pot. Cover the pot and bring to a boil.
Once boiling, remove the lid and add in 5 cups or 1 lb of noodles, 3/4 cup of coconut cream full fat, and 2 tablespoons of nutritional yeast. Recover the pot and reduce the heat to low. Cook the noodles for 12 minutes then remove the lid and continue cooking for about another 5-10 minutes or until the noodles are fully cooked.
Remove from heat, stir well, and allow the stroganoff to cool for 10 minutes with the lid off to thicken.
Dish and enjoy!

Notes

Please note that coconut cream varries by brand so the final texture may be slightly different. If the stroganoff is too runny, you can whisk in 1-2 tablespoons of arrowroot flour to thicken it.

Nutrition

Serving Size: 1 cup
Calories: 370

Keywords: mushroom, mushroom stroganoff, meatless stroganoff, dairy-free stroganoff, one pot dinner, easy dinner, one pot stroganoff, beyond meat,