One-Pot Mushroom Stroganoff

This is a dish you can make in a snap for a weeknight dinner with minimal cleanup. It's creamy, delicious, nostalgic and vegan! What more could you ask for in a dinner?

Yield: 
4 Servings

Recipe Categories:

Entrees Vegan Quick & Easy

Updated: Sun, 05/24/2020 - 8:28am

Ingredients

  • 1 tablespoon olive oil (for sauteeing - swap for veggie broth if you want to lighten the dish!)
  • 1 medium yellow onion, diced
  • 12 oz cremini mushroom, sliced
  • 3 cloves garlic
  • ¼ teaspoon pepper
  • ½ teaspoon salt
  • ¼ cup mirin
  • ½ tablespoon vegan worcestershire
  • ¼ cup flour of your choice
  • 2 cups vegetable broth
  • 1 ½ cups cashew milk
  • 8 oz fusilli pasta, uncooked
  • fresh parsley, chopped, for garnish
     

Instructions

  1. Sautee onions in a large pot over medium heat until semi-transluscent, then add mushrooms garlic, salt and pepper. Sautee until everything is softened.
  2. Stir in flour and mix to fully combine. Add vegetable broth, cashew milk, pasta, vegan Worcestershire sauce and mirin. Stir to combine all ingredients.
  3. Cover and increase to medium-high heat. Let cook for 10-15 minutes or until the pasta is cooked and a cream sauce forms.
  4. Enjoy!