Description
Here’s a healthy and mouth-watering one-pot mushroom stroganoff recipe that can be on the table in under 20-30 minutes.
Ingredients
Scale
- 1 onion, thinly sliced
- 1 clove garlic, minced
- 1 tablespoon olive oil
- 12 oz mushrooms, cut into quarters
- 4 cups vegetable broth
- 4 cups (10 oz) Fusilli pasta (DeCecco)
- 2 tablespoons nutritional yeast
- 1 teaspoon salt
- 1 tablespoons vegan sour cream (WayFare Dairy Free Sour Cream)
- 1 tablespoon fresh lemon juice
- fresh parsley for garnish
Instructions
- Sauté onion in the olive oil until wilted, add garlic and mushrooms and continue to sauté for a few minutes.
- Add the vegetable broth, nutritional yeast and salt.
- Bring to a boil and add the pasta. Reduce heat to a zimmer, cook for about 9-10 minutes, until pasta is tender.
- Reduce heat to low, add lemon juice and vegan sour cream. Stir until combined. Adjust seasoning, salt to taste. Garnish with fresh parsley.
Notes
- If you do not have vegan sour cream, you can make a quick cashew cream (1/4 cup cashews blended with 1/4 up water), add sparingly to taste. I also often add 1 teaspoon of vegan chicken-style seasoning to this dish. It is not necessary, but adds to the flavor combination.
- If you like the look of browned mushrooms, brown the mushrooms in a little olive oil before adding the onions, then proceed with the recipe.