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One Pot Vegan Stroganoff
As much as I adore spending time in the kitchen, laboring over complex dishes with multiple components, there are definitely days when all I want to do is throw something together quickly and get right to eating!
This recipe came about on one of those nights - you only need one pot for the entire dish and you get a hearty meal that seems way more involved than it really was! I love the way the sauce gets super creamy from cooking the pasta right in the pot, you get a hint of tang from Dijon mustard, and lots of richness from the mushrooms and soy sauce.
Ingredients:
1/4 cup olive oil
8 ounces Cremona mushrooms, sliced
1 small white onion, diced
2-3 cloves garlic, minced
1 package Gardein meatless ground
3 tbs tomato paste
2 1/2 cups vegetable stock (preferably homemade)
1 1/2 cups WayFare sour cream
2 tbs Dijon mustard
2 tbs soy sauce
1 tbs vegan Worcestershire sauce
2 cups water
Salt & Pepper
3/4 box pasta of your choice
Recipe:
Heat the olive oil in a large pot over high heat - I like to use a cast iron Dutch oven as it conducts heat heat and gets the mushrooms the most browned.
Sauté the mushrooms and onions for 6-8 minutes until the mushrooms start to get really browned.
Add the garlic to the pot and sauté for another minute or so. Add plenty of salt and pepper.
Add the package of beefless ground and cook until it is defrosted and starting to brown.
Stir in the tomato paste and cook another minute.
Pour in the veggie broth, Dijon, soy, Worcestershire, and water, scraping the bottom of the pot to get all the browned bits off.
Stir in the sour cream.
Taste for seasoning and add more salt and pepper as needed. It will prob need a good amount of salt, depending on whether you use salted or unsalted stock.
Bring everything to a boil, then add the pasta. Lower the heat slightly and cover the pot. Cook until the pasta is al dente and the sauce has turned thick, stirring occasionally. Best served in big bowls with a little bit of fresh chive on top!