When it comes to pasta, I’m pretty sure my husband would keep eating it until he popped if he were presented with a never ending plate of it. Seriously, he’s the kind of guy who could eat pasta for breakfast, lunch, and dinner most days of the week. Just to be clear, pasta is not consumed that often around here, but I’m convinced that it’s only because he isn’t the one cooking most of the time…
But I do make a pasta dish about twice a week because I love seeing the huge smile on hubby’s face when I set the food out on our table! Sometimes I pair the pasta with a simple (homemade of course) marinara sauce, but most of the time I try to switch things up so dinner doesn’t get boring. I’ve done my fare share of Alfredo and carbonara pasta dishes, but something I hadn’t tried until just a couple of days ago is stroganoff.
To tell you the truth I haven’t given stroganoff a second thought since I went vegan four years ago, but once the thought got into my head I couldn’t get it out again. So I took a trip to the store and then spent about an hour in the kitchen only to end up with overcooked pasta and a pretty uninteresting sauce. We ended up passing on the meal and having huge salads instead, but the dogs sure loved it!
Luckily I bought plenty of ingredients so I simply took another shot at it last night and bam! Although the ingredients are pretty straight forward, the right combination of flavors came together and we had ourselves a winner. In fact, there wasn’t one little bite left by the end of dinner. I thought I’d share the recipe with you, just in case you’ve been thinking about a tasty stroganoff lately.
I made mine with mushrooms but if you’re looking for something “meatier” or more satisfying for the carnivores in your life, try replacing the mushrooms with tempeh or tofu pieces. Check it out:
Dreamy Vegan Mushroom Stroganoff
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
This is an easy to make stroganoff that is just tangy enough to tickle the taste buds, yet rich enough to satisfy the hungriest of appetites!
- 1 pkg gluten free or whole grain fettuccini (or linguine) pasta
- 2 Portobello mushrooms
- ½ cup veggie broth
- ½ cup almond milk (blend a ¼ cup of almonds with a cup of water and strain!)
- Juice of half a lemon or 2 tbsp apple cider vinegar
- 1 tbsp nutritional yeast
- 1 tbsp miso paste
- 2 tsp Bragg’s liquid aminos, tamari, or soy sauce
- ½ tsp nutmeg
- ½ tsp cayenne pepper
- ¼ tsp liquid smoke
- Salt and pepper to taste
- Handful of fresh basil (optional)
Thinly slice the mushrooms and then cut them into pieces about an inch long.
In a small bowl, whisk together a tsp of the soy sauce, a tsp of the veggie broth, and the liquid smoke, then add the mushrooms and gently toss.
Set aside and let the mushrooms marinade for at least 30 minutes.
After the mushrooms are marinated, stir them together with the rest of the ingredients (except the pasta!) in a medium saucepan, cover, and bring to a boil on the stove.
Once boiling, turn the heat down to low and let the sauce simmer while you cook the pasta according to the package’s directions.
Drain the pasta and put it back into its pot, then add the sauce and gently toss until each pasta strand is saturated with stroganoff goodness.
Cut or tear a few basil leaves into small pieces and sprinkle on top of the pasta before serving.