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Creamy Mushroom Stroganoff

You might think that you’ve been condemned to eating tomato-based pasta dishes forever if you become a vegetarian, but there are many options.

But what if I could tell you how you could enjoy a nice, creamy bowl of pasta?

Of course, you know that you can also garnish your dish with crispy vegan “bacon” strips.

A couple of notes on this recipe before you get started:

  1. Don’t worry if you don’t have vegan Worcestershire sauce — the recipe will still work without it. If you’d like a spicy kick in your dish, though, add a few chili flakes.

2. If you don’t have scales, just guess how much pasta you will need to feed two people. And if you end up with more than you expected or want to eat, take it to work for lunch.

Prep time: 15-20mins
Cooking time: 20 mins
Servings: 2

Ingredients:

  • 140g dry pasta
  • 250g mushrooms
  • 1/2 tin coconut milk
  • 1 onion
  • 2-3 garlic cloves
  • 1 tbsp vegetable stock powder or 1 vegetable stock flavour pot
  • 1 tbsp vegan worcester sauce
  • 1/2 tbsp mustard seeds
  • 2 tbsp olive oil
  • 1-2 stems of dill
  • 1/2 tsp salt

If you are making bacon-flavored rice crisps, you will also need:

  • 2 sheets rice paper
  • 2 tbsp nutritional yeast
  • 1 tbsp soy sauce or tamari
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1 tbsp olive oil
  • 1 tbsp water

Equipment:

  • frying pan
  • pasta pot(basically a pot suited to the amount of pasta you have)
  • knife and chopping board
  • kitchen scales
  • wooden spoon
  • colander

Ingredients needed to garnish your bacon-flavored rice crisps include:

  • small bowl or cup
  • pastry brush
  • baking parchment
  • oven tray
  • scissors

Method:

  1. Fill the pot halfway with water, add a pinch of salt, and put the pot on a burner set to high.

2. While the water is heating up, slice the mushrooms thinly, chop the onion and garlic finely, and open your can of coconut milk.

3. Put your chosen pasta in the pot when the water boils. This can be spaghetti, fusilli, or conchiglie.

Cooking time should be specified on the packaging, but use your own discretion. I usually aim for ‘al dente’, as we will later cook it with the sauce as well. Ten minutes is usually sufficient.

4. Heat 2 tbsp oil in a pan. Add 4 cups sliced white mushrooms, 1 cup diced onion, and 4 cloves minced garlic, and stir every few minutes to avoid burning.

5. If you are making bacon crisps, you can marinate the bacon while the pasta is cooking and the mushrooms are frying.

Mix olive oil, soy sauce, nutritional yeast, smoked paprika, garlic powder, and water in a cup or small bowl. You want the mixture to be oily and slightly chunky. Layout rice paper sheets on a chopping board and use a pastry brush to gently wet the rice papers with cold water.

As you add water, place one sheet on top of the other.

While the rice paper dries, use a pastry brush to coat sheets of softened rice paper with the marinade. Using scissors, cut the rice paper into strips. Arrange in lines, a slight distance apart, on an oven tray with baking parchment.

6. At this point, if the pasta is sufficiently cooked, use the colander to drain the water and let the paste sit there for a few minutes.

7. Once your mushrooms are golden, add the coconut milk, vegetable stock, mustard seeds, and Worcestershire sauce alternative if you’re using it, and let simmer.

8. Preheat the oven to 200°C and put the crisps in the middle of the shelf on a tray. Let cool for about 3-5 minutes, checking on them occasionally to avoid burning them.

These crisps cook quickly. However, because the moisture content can vary, and depending on how thickly you apply your marinade, the cooking time may change.

9. Chop the dill. Add ⅔ into the pan, and reserve the remaining ⅓ for garnishing.

10. Finally, add the pasta to the frying pan and let it simmer for several minutes, letting the pasta absorb some of the flavors.

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