Uhhmm, yeah…can we talk about this 30-Minute Vegan Spinach and Mushroom Stroganoff recipe?
It honestly should have been the very first thing I ever made here because it is our FAVORITE. I know I say that all the time…but I mean it every time! Hah!
June is a mushroom queen. She will eat piles and piles of sautéed mushrooms like it’s nothin’. I love mushrooms myself so that’s a double win!
Max? No way, no how is he eating mushrooms BUT, he totally loves the flavor of this pasta and just give all his mushrooms to his sister. I’m cool with that 🙂
I would call this a one-pot meal, but then there’s the pasta you have to boil separately. But – does that count as a pot? Well, I guess if you’re having to wash it then yes.
So, two-pot meal it is!
One more quick and SUPER EXCITING thing about today’s recipe is that it also includes our very first recipe video! YAS! Ya’ll have no idea how much I’ve been looking forward to dipping my toes into the world of video, and well – I think we did pretty good for a first try!
What do you think? We would LOVE your comments and suggestions for future videos!
While we are on the subject, this is not the only “first” we’ve accomplished lately. Have you checked out our brand new ebook that we’ve put together for you? If you have’t, it’s called What On Earth Do I Eat Now?! and you can get it completely FREE by subscribing HERE or at the top of this page! Be sure to check that out friends 🙂
Now that there’s video instructions, you won’t see as many photos that walk you through the steps as you may have before. Please let me know if photos is something you prefer or if you like the video better! Combination of both perhaps?
Let’s make some dinner!
Your star ingredients in this recipe are mushrooms, spinach, garlic, onion, and pasta.
You’ll boil your pasta seperately while you just-about-effortlessly sauté together the rest of your ingredients with some seasonings, soy sauce, and a dab of vegan cream cheese to get that perfect creamy texture.
If you have vegan sour cream, that will work as well!
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We appreciate every little bit, and enjoy!
30-Minute Vegan Spinach and Mushroom Stroganoff
This creamy and delicious stroganoff recipe boasts healthful mushrooms, spinach, garlic, and onions and comes together on a bed of pasta on any busy night!
- 1 lb. pasta any type
- 8 oz. baby portabella mushroom sliced
- 1 small yellow onion small diced
- 2 c. fresh spinach packed, chopped
- 3 cloves fresh garlic minced
- 1 c. vegetable broth
- 2 tbsp. vegan cream cheese
- 2 tbsp. olive oil
- 1.5 tbsp. soy sauce
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1 tsp. garlic powder
- 1 tsp. paprika
- 1.5 tsp. cornstarch
- 1 tsp. nutritional yeast for garnish optional
First, get your salted pasta water boiling and ready to go.
In a separate sauce pan over medium heat, combine 2 tbsp. of olive oil with your diced onion, salt, and pepper. Cook for about 3 minutes.
Add in your minced garlic, garlic powder, and paprika. Stir and cook for 3 more minutes.
Stir in your mushrooms and pour in the vegetable broth. Somewhere along this point you can drop your pasta into your boiling water.
Add soy sauce and cornstarch to your mushroom mixture and simmer about 3-5 minutes, until the sauce begins to thicken.
Stir in your cream cheese. Pasta ready to drain yet? When it's ready, drain your pasta and put it in a nice big serving dish.
Add fresh spinach to your sauce right before serving. Pour the sauce over your pasta.
Garnish with more freshly chopped spinach and nutritional yeast, if you'd like.