Description
A smoky, earthy, and deeply comforting vegan mushroom stroganoff made in one pot on the grill or smoker. This recipe utilizes indirect heat to char mushrooms and create a rich, creamy sauce without meat.
Ingredients
Scale
- 2 pounds (900g) Cremini or Baby Bella mushrooms, quartered or sliced
- 1 large yellow onion, diced (about 250g)
- 4 cloves garlic, minced
- 3 tablespoons (45g) unsalted vegan butter
- 1 pound (450g) wide egg noodles
- 1 cup (240ml) low-sodium vegetable broth
- ½ cup (120ml) dry white wine (e.g., Sauvignon Blanc)
- 1 tablespoon smoked paprika
- ½ cup (120g) plain unsweetened vegan yogurt or sour cream
- 1 teaspoon Dijon mustard
- 1 teaspoon dried thyme (or 1 tablespoon fresh)
- Salt and black pepper, to taste
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon lemon zest
Instructions
- Prep ingredients: Chop onion, mince garlic, slice mushrooms, grate lemon zest, and measure spices.
- Set up grill for indirect heat (350-400°F / 175-200°C). Bank coals to one side or light only one burner on gas.
- Place a cast iron skillet or Dutch oven on the cool side of the grill. Add butter and melt.
- Add diced onion and cook for 3-4 minutes until softened. Add garlic and thyme; cook for 1 minute until fragrant but not browned.
- Add mushrooms to the skillet. Cook for 8-10 minutes, stirring occasionally, until they release water and brown/caramelize.
- Pour in white wine and scrape up browned bits. Simmer for 2 minutes to cook off alcohol.
- Add vegetable broth and smoked paprika. Simmer for 3-4 minutes until sauce thickens slightly.
- Remove skillet from heat. Stir in vegan yogurt/sour cream and Dijon mustard. If too thick, add reserved pasta water.
- While sauce simmers, boil pasta in salted water until al dente. Reserve 1 cup pasta water before draining.
- Add drained pasta to the sauce. Toss to coat. Adjust consistency with pasta water if needed.
- Stir in lemon zest and half the parsley. Season with salt and pepper to taste.
- Serve garnished with remaining parsley.
Notes
[‘Use indirect heat to prevent burning and allow smoke to flavor the dish.’, ‘Ensure mushrooms are well-browned to avoid a watery sauce.’, ‘Remove from heat before adding vegan cream to prevent separation.’, ‘Use room temperature vegan cream for best results.’, ‘Does not freeze well due to the cream sauce; store in fridge for up to 4 days.’, ‘For gluten-free version, use gluten-free noodles.’]
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 5
- Sodium: 320
- Fat: 18
- Saturated Fat: 6
- Carbohydrates: 65
- Fiber: 4
- Protein: 14
Keywords: vegan stroganoff, mushroom stroganoff, one pot meal, grilled dinner, smoker recipes, fall dinner, plant-based comfort food, batch cooking