Up here in Montana we’re in the deep throes of winter. The holiday buzz has worn off and it’s nothing but sweaters, slippers, and snuggles by the fireplace for the next few months. Today I’m sharing one of my all time favorite comfort foods that I rely on to get me through the chilliest nights of the year. Introducing, my Smoky Vegan Mushroom Stroganoff Recipe!
I absolutely LOVE mushroom stroganoff. I’ve made vegan mushroom stroganoff using other recipes in the past, and I thought it would be fun to make a smoky version with Plant Perks Smoked Gouda Cheeze Spread. This flavor in particular tastes amazing in pasta dishes. My Smoked Gouda Mac and Cheeze is a Plant Perks favorite! Here, it lends just a touch of sweet, savory, smoky flavor to a creamy mushroom sauce that gets spooned over cooked pasta.
The sauce couldn’t be simpler to make. Just sauté some garlic and onion until your kitchen smells like heaven. Then add sliced mushrooms to the skillet and cook them down. A little bit of vegetable broth, soy sauce, and fresh thyme keep the good times rolling. For the grand finale, scoop a container of Smoked Gouda Cheeze Spread into the skillet and watch the gorgeous, creamy sauce thicken before your eyes!
If the sauce is thick enough for your liking, you can omit the flour. If it’s too thick, add another splash of vegetable broth. Spoon the mushroom sauce over some cooked pasta (I love bowtie pasta) and you’ve got the ultimate vegan mushroom stroganoff. Stay warm out there, friends!
Ps. Let me know on Instagram if you make this recipe and what you thought of it!
Smoky Vegan Mushroom Stroganoff Recipe
- 1 teaspoon olive oil
- 1 cup yellow onion, chopped
- 2 garlic cloves
- 12 oz. baby bella mushrooms, sliced
- 1 cup vegetable broth
- 1 teaspoon soy sauce
- 3 sprigs fresh thyme
- 1 pound of pasta
- 1 package Plant Perks Smoked Gouda Cheeze Spread
- 1 tablespoon whole wheat flour
- Pinch of salt
- Few twists of black pepper
- Heat the olive oil in a deep skillet over medium-low heat. Add the onion and garlic and sauté until fragrant and light golden in color, about 3 minutes.
- Add the mushrooms to the skillet and continue to cook until soft and reduced in size, about 7 minutes. Pour in the vegetable broth and soy sauce and add the fresh thyme to the skillet. Continue to simmer for 5 minutes.
- Meanwhile, cook the pasta according to the package directions. Drain and return the pasta to the pot. Drizzle with a bit of olive oil to prevent the noodles from sticking together.
- Scoop the Smoked Gouda Cheeze Spread into the skillet and stir to incorporate. Sprinkle the flour over the ingredients and stir. Add a splash more vegetable broth if the sauce becomes too thick. Remove from heat and season with salt and black pepper.
- Divide the cooked pasta between four bowls or plates. Spoon the mushroom sauce over the pasta and garnish with fresh thyme leaves.