This no fuss + budget-friendly vegan mushroom stroganoff is so creamy and delicious. This dish is the ultimate winter meal, and one of my favorites when I was a kid growing up. The key to this dish is getting a nice seat on the onion and mushrooms, building up the flavor and adding layers to this tasty dish. You can eat this with some noodles (everyone’s favorite) or you can smother this creamy mushroom sauce over dinner rolls! Whichever your decision, you’ll surely enjoy this recipe.
2-3 Tbsp. vegan butter
16 oz. mushroom, sliced
1 medium yellow onion, minced
3 small garlic cloves, chopped
1 cup Tofutti sour cream
1/2 cup oat milk
1 Tbsp. apple cider vinegar + 3 Tbsp. water
1 Tbsp. Worcestershire sauce
1/2 tsp. Dijon mustard
1/2 tsp. Himalayan Fine Pink Salt
1/4 tsp. ground pepper
- In a frying pan on medium-high heat, sauté the onion and mushrooms with butter and salt for 7 to 8 minutes. Add the garlic and cook for an additional minute.
- Mix in the sour cream, oat milk, apple cider mixture, Worcestershire sauce, Dijon mustard, and pepper.
- Cook for 4 to 5 minutes and remove from heat. Serve over pasta or cauliflower rice and spinach.
Chef’s tip: I like to add 1/4 cup of vegan parmesan cheese just before serving.