Vegan Jackfruit Mushroom Stroganoff

This truly is the best vegan mushroom stroganoff! The ultra-rich and creamy sauce coats every bite of this jackfruit and mushroom loaded dish, and it’s ready to eat in less than one hour

 

Makes 8 servingS

Equipment needed: large saucepan, mixing bowl, large frying pan, chopping board, knife

Total Time: 55minutes

 

Ingredients:

  • 16 oz package farfalle noodles (use gluten-free if necessary)
  • 3 tbsp vegan butter (I used Miyoko’s butter)
  • 1 medium red onion diced
  • 1 lb cremini mushrooms sliced
  • 3 medium garlic cloves minced
  • 1/2 cup red wine (optional)
  • (2) 14 oz cans young green jackfruit rinsed and drained
  • 1/2 tsp dried thyme
  • 1/4 tsp salt (add more to taste)
  • 2 cups vegetable broth
  • 1 tsp arrowroot powder
  • 1 tbsp vegan Worcestershire
  • 1 cup vegan sour cream

Method:

  1. In a large pan over medium heat, melt 3 tbsp of butter. Saute the diced onion until it’s soft and translucent. Add the sliced mushrooms and minced garlic and let it cook for 10 minutes or until the mushrooms are tender.
  2. Deglaze the pan with 1/2 cup of red wine and let it cook for a few minutes or until the sauce thickens and reduces.
  3. Add both cans of the rinsed and drained jackfruit, 1/2 tsp dried thyme, and 1/4 tsp sea salt to the pan. Stir to combine.
  4. In a medium bowl, whisk together two cups of vegetable broth and 1 tsp arrowroot powder. Pour it into the pan along with 1 tbsp of Worcestershire. Stir and then increase the heat to bring it to a low simmer. Reduce the heat to medium, cover it, and let it cook for 20 minutes or until the jackfruit is tender and shreds easily.
  5. While the jackfruit is cooking, boil water in a large pot and cook the noodles according to the package instructions.
  6. Remove the lid and gently use a wooden spoon to break up the pieces of jackfruit. Stir in the sour cream and let it cook for a few more minutes until it’s warmed through.
  7. Serve over hot pasta. Store leftovers in the fridge for 4-5 days