One-Pot Mushroom Stroganoff

This is a creamy mushroom dish loaded with the flavors of traditional stroganoff. One pot is all you will need to cook this meal, so clean up is so easy. Experiment with different kinds of mushrooms in this dish and they all work well. Wild mushrooms are a family favorite!

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Prep time 20 minutes

Cook time 20-30 minutes

Yield 6 servings

Ingredients

1 onion, diced
¼ cup dry white wine (optional)
4-6 garlic cloves, minced
2 cups low sodium vegetable broth
2 cups nondairy, unsweetened milk
2 tablespoons Dijon mustard
1 tablespoon low sodium tamari sauce (or regular tamari sauce)
2 tablespoons cornstarch
2 tablespoons nutritional yeast flakes
1 teaspoon onion powder
1 tablespoon paprika
1 tablespoon vegan Worcestershire sauce
½ teaspoon sea salt or to taste
¼ teaspoon black pepper
16 ounces button mushrooms, sliced
One 6-ounce can black olives, sliced
14-16 ounce bag whole grain rotini pasta (or any style pasta you prefer)
5 ounces fresh spinach

Garnish

¼ teaspoon red pepper flakes

‍ Directions

In a large pot over high heat, sauté the onion using the white wine to deglaze the pan. When the onions become translucent, add the chopped garlic and turn the heat off.
Add the vegetable broth, nondairy milk, Dijon mustard, tamari sauce, cornstarch, nutritional yeast flakes, onion powder, paprika, Worcestershire sauce, salt and pepper. Whisk the mixture until everything is fully combined.
Add the mushrooms, olives, and pasta and bring to a boil, then reduce to a simmer and cover with a lid. Cook the pasta on low and simmer for 15 minutes, or until the pasta is al-dente. Stir occasionally to prevent sticking.
Add the fresh spinach and combine until fully wilted and incorporated into the pasta.

✏️ Tips & Hints

Try adding extra veggies such as peas, sun dried tomatoes, and roasted red peppers