When I grew up my mom made beef stroganoff pretty regularly and I always loved it when she did. This dairy free mushroom stroganoff is a healthy vegan version of the classic and I have to say I love this one just as much as the original.
I love to use chickpea pasta to increase to protein and fiber in this recipe but you can make this with egg noodles if desired.
I topped the recipe in the pictures with freeze dried chives but that is completely optional, I actually prefer it without them.
What you need to make dairy free mushroom stroganoff:
Serves 4
- 1 cup onions – diced
- 4 cups of sliced mushrooms
- 1 teaspoon olive oil
- 5 cups vegetable stock
- 1 teaspoon ground sage
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup almond milk or milk of choice
- 1 tablespoon balsamic vinegar
- 1 tablespoon onion powder
- 2 tablespoons soy sauce or coconut aminos
- 8 ounces chickpea pasta
- 2 tablespoons cornstarch
- 1 tablespoon water
- Optional – chives
Instructions
- In a large skillet pan, add olive oil, onions and mushrooms and stir over medium heat until onions and mushrooms start to sweat and soften slightly.
- Add vegetable stock, ground sage, garlic powder, salt, black pepper, almond milk, balsamic vinegar, onion powder, soy sauce or coconut aminos and chickpea pasta.
- Bring mixture to a boil and simmer and stir occasionally until pasta is cooked ~8-10 minutes.
- Whisk together the cornstarch and water and stir into the sauce and noodle mixture. Stir until sauce thickens slightly.
- Add optional chives on top.
Here are a few other vegan versions of classic comfort food dishes you might be interested in:
- Lentil Shepard’s Pie RECIPE HERE
- Tofu and Broccoli Stir Fry RECIPE HERE
- Vegan BBQ Meatballs RECIPE HERE
Dairy Free Mushroom Stroganoff
Easy and delicious vegan mushroom stroganoff.
Servings: 4 people
Ingredients
- 1 cup onions – diced
- 4 cups of sliced mushrooms
- 1 teaspoon olive oil
- 5 cups vegetable stock
- 1 teaspoon ground sage
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup almond milk or milk of choice
- 1 tablespoon balsamic vinegar
- 1 tablespoon onion powder
- 2 tablespoons soy sauce or coconut aminos
- 8 ounces chickpea pasta
- 2 tablespoons cornstarch
- 1 tablespoon water
- Optional – chives
Instructions
- In a large skillet pan, add olive oil, onions and mushrooms and stir over medium heat until onions and mushrooms start to sweat and soften slightly.
- Add vegetable stock, ground sage, garlic powder, salt, black pepper, almond milk, balsamic vinegar, onion powder, soy sauce or coconut aminos and chickpea pasta.
- Bring mixture to a boil and simmer and stir occasionally until pasta is cooked ~8-10 minutes.
- Whisk together the cornstarch and water and stir into the sauce and noodle mixture. Stir until sauce thickens slightly.
- Add optional chives on top.