Vegan Mushroom Stroganoff for the Instant Pot

A creamy, hearty vegan mushroom stroganoff for the Instant Pot that will have everyone coming back for more! 

Who doesn’t like a creamy pasta dish?

What makes this one so good to me is that it’s so fast to make in my Instant Pot and it comes out perfectly every time and the clean up is easy. I’m really happy when I make a batch of the cashew cream a day or so before so that I don’t even have to clean the blender on the day that I make the stroganoff.

Using fresh herbs is the best for this, so you might want to plant a little herb garden if you haven’t already. You don’t need to have a big space…even a few ceramic pots will do. My first experience with a rosemary plant was when someone gave me a tiny little Christmas tree shaped rosemary plant in a pot one Christmas. It had little decorations on it and it sat on the table throughout the holiday. I would snip bits off of it for cooking as needed. When it got too big for its pot I planted it outside and it flourished. They don’t require a lot of water or attention!

But, don’t be scared away thinking that you NEED fresh herbs. You can use store-bought, dried herbs too. If you use dried herbs in a recipe that calls for fresh, be sure you scale down the amount because dried are more concentrated. The general rule is to use the 3 to 1 approach. So if a recipe calls for 3 tablespoons of fresh herb, you would substitute 1 tablespoon of dried herb. That’s just a general rule, so don’t be afraid to experiment. In my opinion, recipes are just a basic guideline and you can always adjust seasoning to suit your own tastes.

I use gluten-free pasta in this recipe. If you don’t have any gluten sensitivities then use any pasta that you like. Traditionally, stroganoff uses egg noodles which are wide, flat ribbon shaped. I have never been able to find that shape in a gluten-free noodle, so I usually use penne or rotini (spiral) pasta. If you want your sauce to stay more liquid, cook the pasta on the stovetop and add it to your sauce about 10 minutes before serving. That gives it time to soak up the flavorful sauce.

I like the combination of portobello and white mushrooms in this dish. It gives different textures and colors to it and I’ve found it to better than using just one mushroom type.

If you don’t want to use the wine, I suggest using white wine vinegar or apple cider vinegar and use a bit less than the called for amount of wine. White grape juice or apple juice will also work but do add a splash of vinegar to balance the extra sweetness of the juice.

If you are limiting your fat intake, the cashew cream can be replaced with an equal amount of tofu sour cream. I like to make a double batch of the sour cream so that I have some leftover for other recipes. It’s great on baked potatoes and as a drizzle on top of a layered bean dip.

Okay…I think that’s all the tips/advice I have to get you started.

Happy cooking!

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Vegan Mushroom Stroganoff for the Instant Pot

A creamy, hearty stroganoff that will have everyone coming back for more! 

Course: Main Course

Cuisine: gluten-free, oil-free, vegan

Keyword: Instant Pot, Mushroom Stroganoff

Ingredients

• 2 cups onions chopped
• 8 oz portabello mushrooms stemmed, gills removed, sliced
• 16 oz white or cremini mushrooms stemmed, sliced
• 3-6 cloves garlic minced
• 2 tbsp tomato paste play with this...use less if desired
• 2 tbsp gluten-free flour oat works well
• 1/2 cup white wine
• 4 cups vegetable broth
• 2 tbsp Dijon mustard
• 2 tbsp tamari sauce soy sauce if not gluten-free
• 2 tbsp fresh thyme, minced fine or 1/2 tbsp dried thyme
• 1 tbsp fresh rosemary, minced fine or 1/2 tsp dried rosemary
• 1-2 tsp salt optional
• 1/4-1/2 tsp black pepper optional
• 2 cups gluten-free pasta

Cashew Sour Cream

• 1 cup raw cashews
• 1 cup broth or water
• 1/2-1 tsp lactic acid powder or red wine vinegar

Instructions

1. Gather all ingredients and press Sauté on the Instant Pot.

2. Add onions and sauté until translucent and softened. Add mushrooms to the pot. Add a splash of water or broth when anything sticks to the bottom of the pot.

3. Add garlic and continue to sauté for a couple more minutes.

4. Add tomato paste and stir well. Cook for a couple more minutes.

5. Add flour and stir well. Continue to stir and cook for about 3-5 minutes.

6. Add wine and scrape the bottom of the pot with a spatula. All the browned bits will scrape up if you splash the wine on them and scrape with a metal spatula. This is what gives us the depth of flavor and color. Cook for about 5 more minutes until the wine is absorbed.

7. Add vegetable broth, mustard, tamari (or soy sauce), salt and pepper (if using), thyme, rosemary, and pasta. Scrape the bottom of the pot again to get all the browned bits incorporated.

8. Press Cancel to stop the Sauté function. Put on the lid (make sure your seal is in place) and turn valve to Sealing.

9. If cooking the pasta separately, boil a pot of water on the stove and follow the instructions on the package.

10. To cook the sauce without adding the pasta, close the lid, be sure the vent is in the sealed position. Choose Manuel or Pressure Cook button and use the arrow button to select 1 minute. Allow a natural release before opening.

    Add cooked pasta and the Cashew Cream.

11. If cooking the pasta in the Instant Pot in the sauce...Look at your pasta package to determine cooking time. Take the lower number of minutes suggested and divide it by two and round down to the nearest whole number. Example: if the instructions say to cook the pasta 7-10 minutes, you would take 7 and divide by 2 (3.5) and round down to (3).

12. Press Manual, use the +/- button to adjust to your determined pasta cooking time.

13. While the pasta is cooking, make your Cashew Sour Cream.

14. When the time is done on the Instant Pot, do a Quick Release of the pressure by turning the valve to Venting. Carefully lift lid (tipping it so that the steam escapes farthest away from your face).

15. Stir, check pasta for doneness. If not done enough, you can add a little broth to the bottom of the pot (scrape the pasta/mushroom mixture aside) and set the IP to cook 0-1 minutes and do another quick release.

16. Add the Cashew Sour Cream to the pot and stir. If you've cooked your pasta on the stovetop, you can add it to the pot with the Cashew Sour Cream. 

Cashew Sour Cream

1. Add cashews to a high-speed blender. Add water or broth and lactic acid or vinegar. 

2. Start blending on low and gradually increase speed to high. Blend on high until it is smooth and creamy. 

Recipe Notes

I often cook the pasta separately. This will give you the option of pasta portioning, as some people like more or less than others. I also find that it's nice to make a pot of the stroganoff without the pasta and I freeze it. Then when making the meal I add cooked pasta or rice to individual bowls and spoon the hot stroganoff over the chosen starch.

I don't always use all of the cashew sour cream. Add about half at first and decide how creamy you like it. 

I have used all portobello mushrooms, but I prefer having a mix of white mushrooms and portobellos. 

 

 

 

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