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Vegan Mushroom Stroganoff for the Instant Pot|Your Mom's Vegan

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.