ONE POT VEGAN MUSHROOM STROGANOFF š by by sweetsimplevegan
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Creamy, delicious and ready in 30 minutes š .
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šIngredientsā£ā£
* 1/2 medium yellow onion, finelyā£ā£
* 6 garlic cloves, finely mincedā£ā£
* 10 oz. mushrooms slicedā£ā£
* 3 tbsp all-purpose flourā£ā£
* 1/2 cup vegan dry white wine (we used a Sauvignon Blanc)ā£ā£
* 2 tsp fresh thyme (stems removed)ā£ā£
* 2 tsp tamari (or soy sauce)ā£ā£
* 2 bay leavesā£ā£
* 2 tbsp nutritional yeastā£ā£
* 1/2 tsp dijon mustardā£ā£
* 4 cups vegan beef brothā£ (or vegetable broth) ā£
* 8 oz. rotini pastaā£ā£
* 1/2 cup vegan sour cream
* Salt and pepper, to tasteā£ā£
* Fresh parsley, finely chopped (for garnish)ā£ā£
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Instructions ā£ā£
1. In a medium pot or pan over medium heat, add in 2 tablespoons of vegetable broth . Once warmed, add in the onions and garlic, and sautĆ© for about 3 minutes, stirring often, or until fragrant and translucent. Be sure to add more vegetable broth or water, 2 tablespoons at a time, as needed to prevent burning.ā£ā£
2. Add the mushrooms and cook until they begin to soften and browned, about 3 minutes.ā£ā£
3. Sprinkle the flour over the mushroom mixture and mix through. Stir constantly for 2 minutes to cook the flour through.ā£ā£
4. Add in the vegan white wine and mix through. Cook for 1 minute.ā£ā£
5. Add in the thyme, tamari, bay leaves, nutritional yeast and dijon mustard. Mix until well combined. Slowly being to add in the vegan beef broth, stirring constantly, until you have a smooth mixture. Add in the noodles and mix through.
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