Creamy, hearty and comforting. This Vegan Mushroom Stroganoff is a great way to end a crisp fall day with a warm blanket and bowl full of goodness next to the wood stove. It might still be summer where you live, but in upstate NY, it was in the 40’s this morning and the chilly weather had me craving this delectable dish.
Pair it with a freshly baked crusty loaf of your favorite bread and a cold cocktail and let the good times roll.
1lb farfalle noodles
2 Tbsp. olive oil
1 onion, thinly sliced
16oz. assorted mushrooms, sliced
3 cloves garlic, finely chopped
4 Tbsp. flour
1.5 cup vegetable broth
1 Tbsp. white wine vinegar
1.5 cup almond milk
1/4 cup flat leaf parsley, finely chopped
salt and pepper to taste
In a large stock pot bring 8 cups water to a boil. Add 1 tsp. sea salt to the water, cook pasta according to package, usually 12-14 minutes. Reserve 1/2 cup of the cooking liquid, strain pasta and set aside.
Meanwhile, in a large saute pan over medium-high heat, add the olive oil and onion and saute until lightly golden, 5-7 minutes. Season with salt and pepper.
Next, add in the mushrooms and cook until they have softened and browned releasing most of their liquid, about 4-6 minutes. Then add the garlic and stir for an additional minute.
In a small bowl whisk the flour and reserved cooking liquid together.
Next add the vegetable broth, white wine vinegar, almond milk and reserved cooking liquid with flour. Stir to eliminate any clumps. Cook for another 2-5 minutes or until sauce thickens. Season with salt and pepper to taste.
Remove from heat, add in the parsley and cooked pasta, stir to combine.
Cover and place back on low heat for an additional 1-2 minutes to blend flavors.
Enjoy with a chunk of crusty bread and a cocktail!