One Pot Vegan Mushroom Stroganoff
Healthy, protein-packed vegan mushroom stroganoff made with savory mushrooms, lentil pasta and a creamy coconut milk sauce.
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 box 8 oz Barilla Lentil Rotini Pasta
- 1 Tablespoon olive oil
- 1 small yellow onion (chopped)
- 4 cloves garlic (minced)
- 8 oz baby bella mushrooms (sliced)
- 4 oz fancy mixed mushrooms (sliced)
- 2 1/2 cups low-sodium vegetable broth
- 1 14 oz can full-fat coconut milk
- 2 Tablespoons nutritional yeast
- 1 Tablespoon apple cider vinegar or lemon juice
- 1 Tablespoon vegan Worcestershire sauce
- 1 tablespoon low sodium tamari (or low sodium soy sauce)
- 1/2 teaspoon ground pepper
- 1/4 cup fresh parsley (chopped)
- sea salt and pepper (to taste)
Instructions
- 1
Add olive oil into a large nonstick pan over medium heat. Once hot, add onions and garlic to the pan and sauté for 2-3 minutes or until fragrant, add mushrooms and cook for another 3-4 minutes. Add nutritional yeast and stir.
- 2
Add broth, coconut milk, apple cider vinegar, Worcestershire sauce, tamari and ground pepper.
- 3
Stir and add uncooked pasta. Cover pot and increase the heat to medium-high so the liquid is bubbling. Let cook for about 10-12 minutes, or until the liquid is creamy and pasta is cooked.
- 4
Serve immediately, garnished with fresh parsley and extra sea salt and pepper to taste.