This easy Vegan Mushroom Stroganoff recipe requires simple ingredients, one pot, and just 30 minutes to make. If you’re a mushroom lover, this creamy mushroom stroganoff is an absolute must-try comfort food recipe! 

What is Mushroom Stroganoff?

Mushroom stroganoff is a popular vegetarian variation of the classic Russian dish, Stroganov. Instead of using the traditional beef, mushroom stroganoff uses mushrooms as the star of the show. 

We’re taking the dish to the next level and swapping the dairy butter and sour cream gravy sauce in the typical vegetarian versions with vegan butter and sour cream for the ultimate vegan stroganoff. Plus, the whole dish comes together in one pot in just 30 minutes. What could be better than a big bowl of rich and creamy pasta?!

Ingredients You’ll Need 

• Aromatics: Simple onion and garlic are an essential aromatic base to start this dish off right.
• Mushrooms: Meaty mushrooms make a great replacement for beef in stroganoff. We use cremini mushrooms, but if you’d like to use a combination of mushrooms, try cremini, shiitake, and/or chopped portobello mushrooms will add a great earthy flavor. Avoid white button mushrooms as they are too mild in flavor.  
• Flour: This will act as a thickener in our mushroom stroganoff. We like to use Bob’s Red Mill organic all-purpose flour. If you’d like to make this recipe gluten-free, replace the all-purpose flour with 1.5 tablespoons of cornstarch. 
• Wine: A dry white wine is ideal for this mushroom stroganoff. We like to use a Sauvignon Blanc, but other dry white wine options to consider are Chardonnay and Pinot Grigio. If you aren’t sure if the wine you want to use is vegan, you can use the website Barnivore to check. 
• Fresh herbs: We recommend using fresh thyme, fresh parsley, and bay leaves to add bright, herbaceous flavor to the otherwise creamy, hearty dish. 
• Tamari: Adds a necessary salty, umami flavor to the pasta dish. If you are not gluten-free, soy sauce is a great alternative. 
• Pasta: Traditional stroganoff is typically made with wide egg noodles. In order to make this meal vegan, we are using rotini wheat pasta, but any pasta of choice can work. If you are gluten-free, opt for your favorite gluten-free pasta. From experience, rice or corn-based gluten-free pastas will work best as their textures are most similar to wheat-based pastas. 
• Nutritional Yeast: While classic stroganoff recipes do not typically include cheese, nutritional yeast adds a subtle savory, umami flavor that enhances the overall flavor and creaminess in the dish. 
• Broth: We used a Vegan Beef Broth for an authentic beef-like broth, but you can use any store-bought or homemade vegetable broth. 
• Sour Cream: A must-add ingredient in any creamy stroganoff is sour cream. We like to use either Tofutti or Follow Your Heart, but if you don’t want to use a store-bought vegan sour cream, try using a creamy alternative such as cashew butter, tahini, or even sunflower butter. A vegan cream cheese would probably be tasty as well!

Equipment Needed

• Large pot or pan 
• Spatula or wooden spoon

How to Make Vegan Mushroom Stroganoff

1. Sauté the onions and garlic. In a large pot or large saucepan over medium heat, warm 2 tablespoons of vegan beef broth or oil. Once warmed, add the onions and garlic and sauté for about 3 minutes, stirring often, until fragrant and translucent.
2. Add mushrooms. Add the mushrooms to the pot and cook until they begin to soften and browned, about 3 minutes. 
3. Add the flour. Sprinkle the flour over the mushrooms and mix to combine. Stir constantly for 2 minutes to cook the flour through. 
4. Stir in the remaining ingredients, except the sour cream. Pour in the white wine and mix to combine. Allow to cook for 1 minute, then stir in the spices, nutritional yeast, and Dijon mustard. Then, slowly begin to add the vegan beef broth, stirring constantly until smooth and creamy. Finally, stir in the pasta noodles until well combined. 
5. Cook until the noodles are al dente. Allow the mushroom stroganoff to simmer and cook over medium-low heat for 8-10 minutes, or until the pasta is al dente. 
6. Stir in the sour cream and season to taste. Remove the vegan mushroom stroganoff and stir in the vegan sour cream until combined and creamy. Season with additional salt and black pepper to taste. 
7. Serve. Serve while warm with a sprinkle of fresh parsley, or as desired. Enjoy! 

Instant Pot Method

Want to make this Creamy Vegan Mushroom Stroganoff in your Instant Pot? Check out our Instant Pot Mushroom Stroganoff Recipe!

Storage Instructions

Leftover mushroom stroganoff will keep in an airtight container in the refrigerator for up to 4 days. Overnight, the creamy sauce will thicken considerably but can be made creamy again with a splash of broth when reheating. Creamy pasta dishes do not freeze well and freezing is not recommended. 

More Vegan Mushroom Recipes You May Enjoy:

Gluten Free

Creamy Mushroom Risotto (Easy & Vegan)

Gluten Free

Cream of Mushroom Soup – Easy & Vegan

Dinner

Vegan Clam Chowder with Oyster Mushrooms

Burgers

Grilled Portobello Mushroom Burgers

Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you make this recipe. We love to see your photos! 

Vegan Mushroom Stroganoff​ Recipe

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★★★★★

5 from 22 reviews

• Author: Sweet Simple Vegan
• Total Time: 27 minutes
• Yield: 4 large servings

Print Recipe

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Description

This easy Vegan Mushroom Stroganoff recipe requires simple ingredients, one pot, and just 30 minutes to make. If you’re a mushroom lover, this creamy mushroom stroganoff is an absolute must-try comfort food recipe! 

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Ingredients

• 1/2 medium yellow onion, finely 
• 6 garlic cloves, finely minced
• 10 ounces mushrooms, sliced
• 3 tablespoons all-purpose flour
• 1/2 cup vegan dry white wine (we used a Sauvignon Blanc)
• 2 teaspoons fresh thyme (stems removed)
• 2 teaspoons tamari (or soy sauce)
• 2 bay leaves
• 2 tablespoons nutritional yeast
• 1/2 teaspoon Dijon mustard
• 4 cups vegan beef broth (we used this brand)
• 8 ounces rotini pasta
• 1/2 cup vegan sour cream
• Salt and pepper, to taste
• Fresh parsley, finely chopped (for garnish)

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Instructions

1. In a medium pot or pan over medium heat, add in 2 tablespoons of vegan beef broth. Once warmed, add in the onions and garlic, and sauté for about 3 minutes, stirring often, or until fragrant and translucent. Be sure to add more vegetable broth or water, 2 tablespoons at a time, as needed to prevent burning. 
2. Add the mushrooms and cook until they begin to soften and browned, about 3 minutes.
3. Sprinkle the flour over the mushroom mixture and mix through. Stir constantly for 2 minutes to cook the flour through. 
4. Add in the vegan white wine and mix through. Cook for 1 minute.
5. Add in the thyme, tamari, bay leaves, nutritional yeast and dijon mustard. Mix until well combined. Slowly being to add in the vegan beef broth, stirring constantly, until you have a smooth mixture. Add in the noodles and mix through.
6. Allow the mixture to simmer and cook over medium-low heat for 8-10 minutes, or  until until the noodles are cooked through. Be sure to stir a few times to ensure the noodles do not  stick to the bottom.
7. Remove the pan from the heat and stir in the vegan sour cream. Season with salt and pepper to taste and serve warm with a sprinkle of fresh parsley, for garnish.

Notes

• We didn’t include these in our recipe, but carrots and celery are both great additions! We suggest adding in 1 large carrot, finely chopped, and 1 rib of celery, finely chopped.
• Not all wines are vegan due to the refining process they go through. To ensure your wine is vegan, check out Barnivore. 
• If you don’t want to use vegan sour cream, other options are cashew butter (see this recipe), tahini or even sunflower butter. A vegan cream cheese would probably be tasty as well!
• We have not tested this with gluten-free noodles and cannot guarantee the results. 
• You can use corn starch in place of flour, just use only 1.5 tbsp.
• Check out this website for alcohol-free wine substitutions.

• Prep Time: 8 minutes
• Cook Time: 19 minutes
• Category: Entree, One Pot
• Method: Stovetop
• Cuisine: Vegan

Disclaimer: This page may contain affiliate links, which simply means that we earn a commission if you purchase through those links, but your price remains the same. Thank you for supporting Sweet Simple Vegan!

The post One Pot Vegan Mushroom Stroganoff​ (30-Minutes) appeared first on Sweet Simple Vegan.

If you’re a fan of spicy food, you’ll love these Spicy Chili Crisp Garlic Noodles! They’re a delicious fusion between Chinese and Italian that’s complex in flavor and complete with a fiery kick. Boldly spiced chili crisp and sweet and savory hoisin sauce combined with garlic butter and al dente pasta – a flavor fusion you didn’t know you needed! 

This recipe is inspired by our Miso Garlic Butter Pasta. When we first fell in love with the combination of miso and garlic, we knew we wanted to put an Italian spin on it and turn it into a Miso Garlic Butter pasta sauce. The result was a pasta that perfectly married our favorite Chinese and Italian flavors. 

Now we’ve decided to take it to the next level by putting a spicy twist on the original dish. The result? Tender pasta noodles and umami-rich mushrooms tossed in an extra-spicy fusion sauce you won’t be able to stop eating! 

Ingredients You’ll Need 

• Noodles: Since this is a fusion-style recipe, we opted for classic pasta, but udon noodles or any kind of wheat noodles will work in its place. If you are gluten-free, opt for gluten-free pasta or use naturally gluten-free noodles like rice noodles or gluten-free ramen noodles. 
• Aromatics: A simple combination of shallot and lots of garlic creates a flavorful base for the chili crisp sauce and helps infuse the garlic throughout the dish. For the best flavor, make sure to use freshly chopped garlic cloves! Garlic powder and dried garlic granules aren’t the same. 
• Mushrooms: Add umami, texture, and earthy flavor to the dish. If you don’t enjoy the flavor of mushrooms, feel free to omit them, or replace them with another vegetable such as snow peas, chopped bell pepper, or leafy greens like spinach or kale. 

For the Chili Crisp Sauce

• Butter: To make this chili garlic noodles recipe vegan-friendly, opt for vegan butter, or if needed, a cooking oil with a high smoke point. We like the vegan butter by Country Crock. 
• Parmesan: Savory parmesan cheese isn’t an ingredient you’d typically find in an Asian-inspired noodle dish but it adds the perfect savory, nutty, salty addition to this Chinese-fusion dish! We love using our homemade Vegan Parmesan cheese, but a store-bought version will work well, too. 
• Spicy chili crisp: This spicy and flavorful Chinese condiment is extremely popular for a reason! It’s versatile, complex in flavor, and adds the perfect fiery kick and crunch to any dish it’s added to. If you’ve never used chili crisp in your home kitchen, it can often be purchased at most large chain grocery stores or in local Asian markets. The brand Laoganma’s is the most widely available, but there are often several brands available. Or, if needed, make your own homemade chili garlic sauce, try this Spicy Chili Oil with Crispy Bits. 
• Soy sauce: Regular soy sauce adds a savory, salty, umami-rich flavor to the sauce. If you are gluten-free, opt for tamari. 
• Hoisin sauce: Adding a bit of hoisin sauce helps balance the savory and spicy flavors with a bit of sweetness. Not all hoisin sauce is vegan so be careful to purchase a vegan brand. If you are gluten-free, try this hoisin sauce. 
• Lime: Freshly squeezed lime juice adds a final boost of acidity that balances all of the flavors and enhances the savory ingredients. Feel free to serve with additional lime wedges to taste!

Equipment Needed

• Large pot
• Large skillet with high sides or a wok
• Spatula

How to Make Spicy Chili Garlic Noodles

1. Cook the pasta. Bring a large pot of water to a boil. Once boiling, generously salt the water, then cook the pasta on the lower end of the cooking spectrum. For example, if the estimated cooking time on the package instructions is 8-10 minutes, cook the noodles for 8 minutes. Before draining, reserve 1 cup of pasta water and set aside. 
2. Sauté the shallot. ​While the pasta cooks, melt 3 tablespoons of butter in a large skillet or wok over medium heat. Add in the shallot and cook, stirring frequently, until softened and fragrant, about 2 minutes. 
3. Add the mushrooms and garlic. ​Stir in the mushrooms and garlic and cook, stirring occasionally, for about 3 minutes. Then, lower the heat and add the remaining butter, heating until melted. 
4. Whisk in the chili crisp. ​Add the chili crisp, soy sauce, hoisin, and vegan parmesan and whisk until the sauce is emulsified. 
5. Add the pasta. Add the cooked pasta noodles and toss to coat. If the sauce needs more liquid, slowly add the starchy pasta water until your desired consistency. 
6. Season and serve. Remove the spicy chili garlic noodles from the heat and stir in the lime juice. Top with scallions, freshly chopped cilantro, and toasted sesame seeds, then season with salt and black pepper to taste and enjoy! 

Serving Suggestions 

As is, these noodles are a flavorful and satisfying main that can be enjoyed for a quick lunch or dinner on busy weeknights. If you’re looking for a few simple side dishes that would pair well, here are a few of our favorite ideas: 

• 25-Minute Smashed Cucumber Salad with Edamame
• Vegan Potstickers (Chinese Dumplings)
• Baby Bok Choy with Soy Sauce and Garlic
• Vegan Seaweed Salad

It can also be served with your choice of protein including tofu, tempeh, vegan chicken strips, or vegan beef. 

Storage Instructions

These Chinese chili garlic noodles will keep well as leftovers and would be a great recipe for meal prep. To store, allow the noodles to cool to room temperature then transfer to an airtight container. If storing for meal prep, store in individual serving sizes to easily grab and go. Seal tightly and refrigerate for up to 4 days. 

​We have not tested freezing these chili garlic noodles and would not recommend it. Pasta and similar kinds of noodles do not tend to freeze and thaw well without a change in texture. 

Reheat leftover spicy noodles in individual servings in the microwave or in a skillet until warmed through. If needed, add additional liquid to thin the consistency of the spicy sauce again. 

More Noodle Recipes You May Enjoy:

30 Minute Meals

Thai Red Curry Noodle Soup

Gluten Free

Vegetable Yakisoba (Japanese Noodle stir-fry)

Dinner

Easy Vegetable Stir Fry with Peanut Sauce

Gluten Free

Vegan Filipino Pancit Bihon

Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you make this recipe. We love to see your photos!

Spicy Chili Crisp Garlic Noodles Recipe

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★★★★★

5 from 1 review

• Author: Sweet Simple Vegan
• Total Time: 30 minutes
• Yield: About 6 servings
• Diet: Vegan

Print Recipe

Pin Recipe

Description

If you’re a fan of spicy food, you’ll love these Spicy Chili Crisp Garlic Noodles! They’re a delicious fusion between Chinese and Italian that’s complex in flavor and complete with a fiery kick. Boldly spiced chili crisp and sweet and savory hoisin sauce combined with garlic butter and al dente pasta – a flavor fusion you didn’t know you needed! 

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Ingredients

• 1 lb. pasta of choice
• 1/2 cup vegan butter, divided
• 1 medium shallot, thinly sliced
• 10 ounces sliced shiitake or oyster mushrooms
• 8 large garlic cloves, minced
• ¼ cup vegan parmesan cheese
• 2 tablespoons spicy chili crisp (plus more for serving)
• 2 tablespoons soy sauce or tamari
• 2 tablespoons vegan hoisin sauce
• Salt and black pepper, to taste
• Fresh lime juice, to taste
• 2 scallions, thinly sliced
• Toasted sesame seeds, for garnish
• Chopped cilantro, for garnish

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Instructions

1. Cook the pasta. Bring a large pot of water to a boil. Once boiling, generously salt the water, then cook the pasta on the lower end of the cooking spectrum. For example, if the estimated cooking time on the package instructions is 8-10 minutes, cook the noodles for 8 minutes. Before draining, reserve 1 cup of pasta water and set aside. 
2. Sauté the shallot. ​While the pasta cooks, melt 3 tablespoons of butter in a large skillet or wok over medium heat. Add in the shallot and cook, stirring frequently, until softened and fragrant, about 2 minutes. 
3. Add the mushrooms and garlic. ​Stir in the mushrooms and garlic and cook, stirring occasionally, for about 3 minutes. Then, lower the heat and add the remaining butter, heating until melted. 
4. Whisk in the chili crisp. ​Add the chili crisp, soy sauce, hoisin, and vegan parmesan and whisk until the sauce is emulsified. 
5. Add the pasta. Add the cooked pasta noodles and toss to coat. If the sauce needs more liquid, slowly add the starchy pasta water until your desired consistency. 
6. Season and serve. Remove the spicy chili garlic noodles from the heat and stir in the lime juice. Top with scallions, freshly chopped cilantro, and toasted sesame seeds, then season with salt and black pepper to taste and enjoy!

Notes

• This recipe is adapted from our miso garlic butter pasta.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Entree
• Method: Stovetop

Keywords: pasta, dinner, spicy, garlic

The post Spicy Chili Crisp Garlic Noodles appeared first on Sweet Simple Vegan.

This Creamy Sweet Corn Pasta is the ultimate summer pasta! Hot al dente pasta tossed with a homemade cream sauce made with sweet summer corn, mild green chilies and a secret ingredient that makes the sauce rich and velvety without heavy cream or cream cheese. Perfect for weeknights and hosting guests!

There’s nothing we love more than easy dinners that are bold in flavor, yet made with simple ingredients and this sweet corn pasta sauce is exactly that! It’s made with just 8 pantry staples, plus your favorite pasta. It’s also a great way to use up fresh or frozen corn and is the best way to celebrate the end of summer. 

If you’re looking for more fresh corn recipes, make sure to check out these popular reader favorites: Avocado Corn Salad, Vegan Street Corn Dip, and Buffalo Vegan Corn on the Cob with Ranch Dressing!

Ingredients You’ll Need 

• Pasta: Both long spaghetti and short-cut pastas will work well in this summery pasta dish so feel free to use your favorite! If you are gluten-free, opt for your favorite gluten-free pasta. 
• Oil: Sautéing your aromatics in a neutral cooking oil helps enhance the flavors and aromas in the dish and creates a greater depth of flavor. However, if you are oil-free, you can easily replace the oil with a splash of vegetable broth or water to help prevent sticking. 
• Aromatics: A simple combination of onion, garlic, and salt and pepper create a flavorful foundation in the creamy corn sauce. 
• Cashews: Instead of cream, the luscious sauce in this corn pasta is made rich and creamy with raw cashews. We haven’t tested a nut-free version of this pasta dish, but based on our experience recipe testing, raw sunflower seeds would likely be the best substitute. Sunflower seeds are a bit more nutty tasting compared to the mild, buttery flavor of cashews, but they are both commonly used in dairy-free cream sauces. 
• Broth: We use our Homemade Vegetable Broth, but any homemade or store-bought broth of choice will work. If you are sensitive to sodium, opt for a low sodium broth and add additional salt to taste, if needed. 
• Corn: For ease, we opted for frozen corn kernels, but if you happen to have ears of corn on hand, freshly cut corn kernels would work great as well. You can also use leftover Grilled Corn in the Husk if you have it!
• Green chilies: These mildly spiced chilies add the perfect kick of heat to the creamy sauce without overpowering the flavor. 
• Dairy-free parmesan cheese: Any dairy-free parmesan cheese of choice. We highly recommend trying our 4-Ingredient Vegan Parmesan Cheese recipe if you haven’t already. Otherwise, a store-bought version from brands such as Follow Your Heart, Violife, or Go Veggie are popular choices. Or, as a last resort, nutritional yeast is a good substitute that will add a similar cheesy flavor. 

Equipment Needed

• Large pot 
• Colander or strainer
• Large skillet
• Spatula 
• High-speed blender

How to Make Creamy Corn Pasta 

1. Cook the pasta. In a large pot of salted water, cook the pasta according to package instructions, or until al dente. Before draining, reserve a 1/2 cup of pasta water and set aside. 
2. Sauté the corn and aromatics. As the pasta cooks, heat a separate large skillet over medium heat. Once warm, add the 2 tablespoons of oil and heat through. Add in the corn kernels and allow the corn to cook, for 3-5 minutes. Add in the diced onion and cook for an additional 2-3 minutes, until slightly softened and fragrant. Then, add in the thinly sliced garlic and canned green chilis and cook for another 5 minutes, seasoning with salt and black pepper as needed. Once finished, remove one cup of the mixture and set it aside. 
3. Make the creamy sauce. Into a high-speed blender, add the cashews, 1/2 cup of the reserved pasta cooking water, vegetable broth, lemon juice, and the corn and chili mixture from the skillet (keep aside the reserved cup for tossing with the pasta later!). Blend until smooth and creamy, seasoning with salt and black pepper to taste.   
4. Combine the pasta and creamy sauce. Transfer the cooked and drained pasta to the skillet and pour the cream sauce over top. Add the reserved cup of corn and chili mixture and dairy-free parmesan. Mix everything together until the pasta is well coated and combined. 
5. Serve. Serve the creamy corn pasta while hot with fresh basil, additional dairy-free parmesan and a few cracks of fresh black pepper. Enjoy! 

Serving Suggestions 

This sweet and savory creamy pasta dish is the perfect main course for busy weeknights when you need something quick and hearty. It’s also easy to double or triple, making it great for serving guests! We love serving it on its own topped with a generous sprinkle of additional dairy-free parmesan, freshly sliced basil, and red pepper flakes for a kick of heat, if desired. 

If you’re looking for a few simple side dishes and summer desserts to round out the meal, here are a few of our personal favorites:

Easy side dishes

Appetizers and Sides

Easy Vegan Garlic Bread (4-Ingredients)

Appetizers and Sides

Brussels​ Sprouts Caesar Salad

Appetizers and Sides

Watermelon Mojito Salad (5-Ingredients)

Appetizers and Sides

Simple Roasted Vegetables

summer desserts

Dessert

Vegan Blueberry Cobbler

Dessert

Vegan Peach Cobbler

Dessert

Oven Baked S’mores Dip

Dessert

Easy Vegan Strawberry Shortcake

Storage Instructions

This pasta is best enjoyed fresh while the sauce is extra rich and creamy, but leftover pasta will keep in an airtight container in the refrigerator for up to 4 days. Over time the pasta will absorb the cream sauce and become significantly thickened. 

When reheating in the microwave or in a skillet on the stovetop, add a splash of unsweetened non-dairy milk or vegetable broth to help thin the buttery sauce out again and taste as fresh as possible.

More Summer Corn Recipes You May Enjoy:

Dinner

Smoky Corn Chowder Bread Bowl

Breakfast

Savory Corn Pancakes w/ Cilantro Dill Cream Sauce (Vegan + Oil Free)

Gluten Free

Roasted Corn Alfredo Pasta {vegan + gluten & oil-free}

Appetizers and Sides

Esquites-Inspired Pasta Salad (Mexican Corn Salad-Inspired)

Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you make this recipe. We love to see your photos!

Creamy Sweet Corn Pasta (No Cream!) Recipe

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★★★★★

5 from 2 reviews

• Author: Chris @ Sweet Simple Vegan
• Total Time: 30 minutes
• Yield: 6-8 servings

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Description

This Creamy Sweet Corn Pasta is the ultimate summer pasta! Hot al dente pasta tossed with a homemade cream sauce made with sweet summer corn, mild green chilies and a secret ingredient that makes the sauce rich and velvety without heavy cream or cream cheese. Perfect for weeknights and hosting guests!

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Ingredients

• 16 oz Pasta
• 2 tablespoons oil
• 1/2 onion, diced
• 6 cloves garlic, thinly sliced
• Juice from ½ large lemon
• 1 cup cashews, soaked overnight*
• 1/2 cup pasta water
• ½ cup vegetable broth
• 2.5 cups frozen corn
• 7 oz canned green chilies
• 1/2 cup dairy-free parmesan cheese
• Fresh basil for garnish
• Salt & pepper to taste

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Instructions

1. In a large pot of salted water, prepare your pasta according to package instructions. Reserve ½ cup of pasta water once it’s finished.

2. As the pasta cooks, prepare another large skillet over medium heat. Add in corn kernels and allow to cook for 3-5 minutes. Next, add your onions and cook for another 2-3 minutes. Then, add your garlic and green chilis and cook for another 5 minutes—season with salt and pepper as needed. Once finished, reserve one cup of the mixture and set it aside.

3. In a high-speed blender, add in your cashews, pasta water, vegetable broth, lemon juice, and the remainder of your corn and chili mixture—season with salt and pepper to taste. Blend until smooth and creamy.

4. Add your cooked pasta into a large skillet, pour over your cashew cream, the reserved cup of corn and chili mixture, and dairy-free parm. Mix everything together until combined.

5. Serve with fresh sliced basil, grated dairy-free parm, and a few cracks of black pepper. Enjoy!

Notes

*you can also soak your cashews in boiling water for 20 minutes or longer

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Dinner
• Method: Stove Top

The post Creamy Sweet Corn Pasta (No Cream!)  appeared first on Sweet Simple Vegan.

This Thai Red Curry Noodle Soup is guaranteed to be your new favorite noodle soup recipe! Creamy, spicy, broth loaded with chewy ramen noodles, fresh vegetables, and Thai aromatics for the ultimate umami-packed soup. All you need is a few fresh ingredients and 30 minutes to make this cozy, comforting recipe you won’t be able to stop eating. 

The first time Chris and I made this Thai Noodle Soup recipe, we we’re blown away by the flavor. Even though it’s simmered for less than 30 minutes, the depth of flavor is out of this world. And since adding it to the blog, it’s quickly become one of our most popular Soup Recipes. So grab your favorite soup pot and get ready to dive in to a bowl of this Thai-inspired chicken noodle soup!

Ingredients You’ll Need + Substitutions

For the Broth

• Aromatics: ​Garlic cloves, fresh ginger, and sliced green onions enhance the Thai flavors in the soup broth and help build a complex, foundation for the Thai noodle soup broth. 
• Broth: ​Vegetable broth or vegan chicken broth will work great! We personally used Better than Bouillon No Chicken Base mixed with water. 
• Red Curry Paste: To make this recipe quick and easy, we opted for store-bought red curry paste. Depending on the brand you purchase, you may need to adjust the amount used. To start, we recommend using 1 tablespoon and increasing as needed as the broth simmers. If you don’t have access to red curry paste at your local grocery store, check your local Asian market or make your own Easy Thai Red Curry Paste from scratch. 
• Coconut milk: The richness and creaminess of creamy coconut milk helps balance the spiciness of red curry paste and makes this Thai noodle soup broth silky smooth! Avoid replacing with a thinner, plant-based milk, such as almond milk. You need full fat coconut milk for the right richness! 
• Peanut butter: ​Natural, runny peanut butter adds additional creaminess, nuttiness, and plant-based fat to the soup. Make sure the peanut butter you use doesn’t contain any added sugars or your soup will be oddly sweet! 
• Soy Sauce: Adds an essential umami-packed flavor to the soup broth. If gluten-free, substitute with tamari. Coconut aminos may also work, but it is much lower in sodium and additional salt may be needed. 
• Sweetener: Agave is very neutral in flavor, but feel free to opt for an alternate sweetener such as maple syrup, brown sugar, or granulated cane sugar. 

Add-ins

• Tofu: We used a brick of extra firm tofu, but if you don’t have any on hand you could skip it or even opt for another plant-based protein like vegan chicken strips or vegan beef. To speed up the prep work of this recipe, purchase super firm tofu. It is slightly firmer than extra firm tofu and has been pressed in advance.  
• Vegetables: We made our Thai noodle soup recipe with chopped bok choy and baby Bella mushrooms, but feel free to replace these veggies with any fresh vegetables you have on hand. When substituting, keep it around 3 cups for the right balance of vegetables and spicy coconut broth. 
• Noodles: Our go-to noodles in this Thai noodle soup recipe is ramen! If desired, opt for rice noodles, chewy, thick soba noodles or even just plain old spaghetti noodles. If making substitutions, cook the noodles in a separate pot according to package directions, then add them in at the end for the best results.

Equipment Needed

• Large pot
• Spatula
• Ladle (for serving)

How to Make Thai Red Curry Noodle Soup 

1. Brown the tofu. In a large pot over medium-high heat, warm 1 tablespoon of sesame oil. Once hot, add the pressed tofu and cook until golden brown, about 7 minutes. Remove and set aside. 
2. Cook the aromatics. Add in the remaining sesame oil along with the minced garlic, onions, and ginger. Cook until fragrant, stirring frequently, about 1 minute. 
3. Toast the red curry paste. Add in the red curry paste and cook for an additional minute or so, or until the curry paste is fragrant and coats all of the veggies.
4. Sauté the veggies. Next, add in the bok choy and mushrooms. Mix to combine and cook for about 1-2 minutes, or until the veggies begin to soften. 
5. Add liquids. Pour in the vegetable broth, coconut milk, peanut butter, soy sauce, and agave. Mix until everything is well combined and as smooth as possible. Taste, and add additional red curry paste as needed. 
6. Bring to a boil. Cover the Thai noodle soup and allow the soup broth to come to a boil. Once boiling, remove the lid and add the ramen noodles. Cook the noodles according to package instructions, or until tender. 
7. Season and serve. Remove the Thai Red Curry Noodle Soup from the heat and stir in the fresh lime juice. Season with salt and pepper to taste, then adjust any other ingredients as needed. Ladle into soup bowls and serve Thai noodle soup while hot with fresh lime wedges and chopped cilantro, or as desired. Enjoy! 

What can I serve with Thai Red Curry Soup?

This Thai soup is a flavorful and filling dish that can be served on it’s own or alongside a few simple side dishes. Here are a few ideas to inspire you: 

• Jasmine rice
• Fresh herbs – Thai basil, fresh cilantro, or Kaffir lime leaves would be delicious
• Bean sprouts
• Thai Papaya Salad
• Spring Rolls – for a Thai-Filipino fusion try our Easy Vegan Filipino Spring Rolls
• Naan or flatbread
• Crunchy Thai Peanut Salad

For dessert, try this Thai Mango Sticky Rice!

Recipe FAQs

Storage Instructions

Leftover Thai noodle soup will keep in an airtight container in the fridge for up to 4 days. Freezing this noodle dish is not recommended. 

Reheat leftover Thai noodle soup on the stovetop or in the microwave until warmed through. Garnish with additional fresh toppings, then dig in! 

More Vegan Thai Recipes You May Enjoy: 

Gluten Free

Thai Peanut Grain Bowls with Teriyaki Tempeh (Easy + Gluten-Free option)

Gluten Free

Easy Thai Green Curry (Vegan + 30-Minutes)

Instant Pot

Instant Pot Creamy Red Curry Pasta

Gluten Free

Easy Vegan Chickpea & Cauliflower Curry (Oil-free)

Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you recreate any of our recipes, we love to see your photos!

Thai Red Curry Noodle Soup Recipe

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★★★★★

5 from 10 reviews

• Author: Jasmine @ Sweet Simple Vegan
• Total Time: 30 minutes
• Yield: 5 servings
• Diet: Vegan

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Description

This Thai Red Curry Noodle Soup is guaranteed to be your new favorite noodle soup recipe! Creamy, spicy, broth loaded with chewy ramen noodles, fresh vegetables, and Thai aromatics for the ultimate umami-packed soup. All you need is a few fresh ingredients and 30 minutes to make this cozy, comforting recipe you won’t be able to stop eating. 

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Ingredients

• 2 tablespoons sesame oil, divided
• 1 block extra firm tofu, pressed and cubed* (see notes)
• 3 cloves garlic, finely minced
• 2 green onions, sliced
• 1-inch fresh ginger, grated
• 1 to 4 tablespoons red curry paste* (see notes)
• 4 large bok choy, chopped
• 4-ounces baby Bella mushrooms, sliced
• 4 cups vegetable broth (we used this one)
• 1 (14-ounce/400ml) can coconut milk
• 1/3 cup unsweetened smooth peanut butter
• 2 tablespoons soy sauce (or tamari if gluten-free)
• 1 tablespoon + 1 teaspoon agave nectar (or liquid sweetener of choice, see notes)
• 8.5-ounces uncooked ramen noodles* (see notes)
• Salt and pepper, to taste
• Juice of 1 large lime (about 2 tablespoons), or to taste

Top with

• 2 medium carrots, julienned
• Toasted sesame seeds and/or chopped peanuts
• Cilantro, roughly chopped
• Green onions, chopped

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Instructions

1. In a large pot over medium-high heat, add in 1 tablespoon of sesame oil. Once heated, add in the pressed tofu and and cook until golden (or as brown as you would like it). I cooked mine for about 7 minutes. Remove the tofu and set aside in a bowl.
2. Add in the remaining sesame oil along with the garlic, onions and ginger. Cook until fragrant, or about 1 minute. 
3. Add in the red curry paste and cook for an additional minute or so, until it becomes fragrant and evenly coats the veggies. 
4. Next add in the box choy and mushrooms and mix through and cook for about 1-2 minutes, or until the begin to soften.
5. Pour in the vegetable broth, coconut milk, peanut butter, soy sauce, and agave, and mix until everything is well combined and as smooth as you can get it. If you have a few chunks of peanut butter, no worries! As it heats, the peanut butter will begin to “melt” into the broth. Taste the broth and add additional curry paste if desired. 
6. Cover the pot and allow the mixture to come to a boil.
7. Once boiling, remove the lid and add in the ramen noodles. Cook the noodles according to the directions on the package, stirring often. 
8. Remove the pot from heat and stir in the lime juice. Season with salt and pepper to taste and adjust any other ingredients as needed.  If the end result is too spicy for your taste, you can add more liquid sweetener to balance it out. If it is not spicy enough, you can add more. 
9. Serve hot with more lime wedges and cilantro, if using.

Notes

• This recipe was adapted from The Omnivore Cookbook.
• To speed up the cooking time, we recommend purchasing pre-pressed tofu! If you are not able to, you can check out our easy tutorial here.
• Keep in mind that some liquid sweeteners like maple syrup may alter the flavor of the recipe.
• The amount of red curry paste may depend on the brand that you use since some are spicer than others. If you want to be safe, you can start with just 1 tablespoon and add more as needed later on when you taste the broth.
• Green curry paste would also be very tasty in this! You could even try making one of your own.
• Since this is a one-pot recipe, the recipe will thicken over time, especially when stored as leftovers in the refrigerator. Don’t worry though, it turns into creamy noodles instead of soup and it is still so delicious!! 
• If you don’t have tofu, you could skip it or even opt for another plant based protein like vegan chicken or vegan beef.
• You can change up the vegetables based on your preference–just use at least 3 cups total to keep this recipe hearty.
• Soy sauce could be replaced with tamari for a gluten-free alternative or even coconut aminos or liquid aminos. These may vary in sodium so you can just add more or less to your taste!
• If you don’t have ramen noodles, no worries! You can totally make this recipe with rice noodles, soba noodles or even just plain old spaghetti noodles. We have not personally tested these options in this recipe so we think it would be best to cook them separately according to their packaging directions and then add them in at the end for the best results. 
• The nutrition facts do not take into consideration salt and pepper to taste as well as the sesame seeds and/or chopped peanuts, cilantro, and green onions.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Entree, Lunch, Soup
• Method: Stovetop, One Pot

Keywords: vegan, one pot, 30 minute, stovetop, entree, soup, noodles, thai, ramen, easy, vegetables

Nutrition facts label provided by Nutri Fox.

Disclaimer: The nutritional information shown is an estimate provided by an online calculator. It should not be considered a substitute for a professional’s advice. This page may contain affiliate links, which simply means that we earn a commission if you purchase through those links, but your price remains the same. Thank you for supporting Sweet Simple Vegan!

The post Thai Red Curry Noodle Soup appeared first on Sweet Simple Vegan.

General Tso’s Tofu is one of our favorite recipes to make when we’re craving Chinese food. Golden, pan fried tofu that’s tossed in a General Tso’s sauce that’s the perfect balance of sweet, savory, and spicy. Serve this weeknight favorite over fluffy white rice for the ultimate taste bud bliss!

What is General Tso’s?

This dish General Tso’s chicken is one of the most famous American Chinese takeout dishes we know today. It was invented by chef Peng Chang-Kuei in 1955 and was named after a 19th century military Hunanese general. 

And although today’s fried, sweet version is nothing like the original version, it packs big and bold flavors that the whole family will love. 

Today we’re swapping the typical chicken protein for super crispy cubed tofu and tossing it in a homemade General Tso’s sauce until sweet and sticky. It’s the best vegan version of General Tso chicken – we can’t wait for you to try this plant-based take!

Ingredients You’ll Need + Substitutions

• Tofu: Firm or extra-firm tofu cubes work best in this General Tso’s tofu recipe. Super firm tofu can also work, but it won’t be able to absorb the marinade as well and may taste less flavorful. 
• Soy sauce: This savory condiment adds a salty, umami flavor to both the tofu and the homemade general Tso’s sauce. If you are gluten-free, opt for tamari. 
• Cornstarch: Essential for crispy tofu and a thick, sticky sauce. If you are corn-free, opt for arrowroot powder but note that arrowroot cannot withstand high heats for long periods of time. If using, wait to stir the arrowroot powder into the General Tso’s sauce until the last couple minutes of simmering.
• Aromatics: You’ll need fresh garlic, ginger, red pepper flakes, and white pepper. We highly recommend using fresh, minced garlic and freshly grated ginger. If preferred, opt for fresh chilies in place of the red pepper flakes or black pepper in place of the earthy, fermented white pepper. 
• Broth: Vegetable broth is the savory base of the homemade general Tso’s sauce. We typically use our Homemade Vegetable Broth, but you can also opt for bouillon cubes, or a store-bought vegetable broth. If you are sensitive to sodium, use a low-sodium broth. 
• Vinegar: Adding an acid to the sauce helps balance the savory, umami flavors and keep things light. Rice vinegar is our favorite, but white vinegar will work well, too. 
• Hoisin: Hoisin sauce is a Chinese condiment commonly used to add flavor to stir fries, Mu Shu “pork,” noodle dishes, or as a dipping sauce for spring rolls. It has a uniquely sweet, spicy, and umami-rich flavor that really helps the General Tso’s sauce shine. Most hoisin sauces are vegan-friendly, but they can contain ingredients like fish sauce or honey. If you’re unable to find a store-bought hoisin sauce, try this homemade Vegan and Gluten-Free Hoisin Sauce recipe.
• Sugar: A good General Tso’s sauce is a good balance of sweet and savory. For the best deep, rich flavor, we like to use brown sugar. If you prefer a lighter flavor, try light brown sugar or even white sugar. Opt for organic to ensure it is vegan. 

Equipment Needed

• Large mixing bowl
• Small mixing bowl 
• Large frying pan or cast-iron skillet
• Whisk
• Spatula

How to Make the best General Tso’s Tofu

1. Press the tofu. ​Using a tofu press or our favorite hack for pressing tofu without a tofu press, press the excess water out of the block of tofu for at least 30 minutes. Once sufficiently pressed, cut the tofu into 1-inch cubes and transfer to a large bowl. 
2. Coat the tofu. ​Into the same large mixing bowl, add the soy sauce, salt, and white pepper. Gently mix until the tofu is evenly coated. Sprinkle half of the cornstarch on top, mix to coat, then add the second half and repeat. Set aside. 
3. Pan fry until golden. Heat a large skillet over medium-low heat, then add the oil. Once warm, add the cubed tofu and fry on each side until golden and crispy on the edges. Remove the tofu from the pan and set aside. 
4. Begin to prepare the General Tso’s sauce. ​In a small mixing bowl, whisk together the vegetable broth, soy sauce, brown sugar, rice vinegar, vegan hoisin sauce, and white pepper. Set aside. 
5. Toast the aromatics. Using the same skillet that you pan fried the tofu in, sauté the garlic, ginger, red pepper flakes, and a pinch of salt for 2-3 minutes, or until fragrant. Add additional oil to prevent burning, as needed.
6. Add the sauce. Once the aromatics are fragrant, pour in the General Tso’s sauce ingredients and bring to a boil. 
7. Add a cornstarch slurry. In the same small mixing bowl, combine the warm water and cornstarch. Mix together until smooth. Add it to the simmering General Tso’s sauce and whisk to combine. Simmer for another 6-8 minutes, or until the sauce has thickened to your liking. 
8. Add the tofu. ​Once thickened, add the pan fried tofu back to the pan and toss in the General Tso’s sauce until well coated. 
9. Serve. Season with additional salt to taste, then serve this General Tso’s tofu over rice with green onions and toasted sesame seeds. Enjoy! 

Serving Suggestions 

General Tso’s Tofu is typically served over white fluffy rice or brown jasmine rice for a satisfying main dish. It’s suitable for quick weeknight dinners and can even be reheated for simple lunches. 

If you’re looking for a few sides to round out the meal, try one of these favorites: 

Appetizers and Sides

Simple Roasted Vegetables

Filipino

Easy Vegan Filipino Spring Rolls (Lumpiang Shanghai)

Gluten Free

Vegan Egg Fried Rice

Gluten Free

Vegetable Yakisoba (Japanese Noodle stir-fry)

Or these!

• Easy Vegetable Stir Fry
• Smashed Cucumber Salad with Edamame

Storage Instructions

Leftover General Tso’s tofu can be stored in an airtight container in the fridge for 5-7 days. Before covering and refrigerating, allow the tofu to cool completely to room temperature. If you are prepping this General Tso’s tofu for meal prep, feel free to store in individual portion sizes over rice with desired sides. 

Freezing this tofu dish isn’t recommended. Doing so will change the texture of the tofu and cause the excess moisture to drain upon thawing, resulting in soggy tofu. 

Leftovers will reheat best in the microwave or in a large skillet until warmed through. 

Recipe FAQs

More Tofu Recipes You May Enjoy

• Easy Lemongrass Tofu – a quick and easy tofu dish that’s packed with flavor.
• Tofu Musubi – if you grew up loving spam musubi, you have to try this veganized version.
• Sheet Pan Tofu Taco Meat – a classic taco recipe that’s perfect for busy weeknights.
• Vegan Tofu Karaage – our Japanese fried “chicken” recipe that will blow your mind!
• Easy Crispy Tofu – a classic, basic tofu recipe for any kind of dish.
• Ginger Sesame Tofu – another gluten-free tofu recipe that’s packed with savory flavor.

Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you recreate any of our recipes, we love to see your photos!

The Best General Tso’s Tofu Recipe

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★★★★★

5 from 5 reviews

• Author: Jasmine @ Sweet Simple Vegan
• Total Time: 1 hour
• Yield: 4 servings
• Diet: Vegan

Print Recipe

Pin Recipe

Description

General Tso’s Tofu is one of our favorite recipes to make when we’re craving Chinese food. Golden, pan fried tofu that’s tossed in a General Tso’s sauce that’s the perfect balance of sweet, savory, and spicy. Serve this weeknight favorite over fluffy white rice for the ultimate taste bud bliss!

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Ingredients

Base Tofu Recipe

• 1 block firm tofu, pressed
• 1 tablespoon soy sauce
• 2 tablespoons cornstarch
• Pinch of salt
• Pinch of white pepper
• 3 tablespoons avocado oil for frying

Sauce

• 3/4 cup vegetable broth
• 1/4 cup soy sauce
• 2 1/2 tablespoons brown sugar
• 1 tablespoon rice vinegar
• 1 tablespoon vegan hoisin
• 1/4 teaspoon white pepper

Remaining Ingredients

• 4 cloves garlic, minced
• 1 tablespoon grated ginger, packed
• 1/2 teaspoon red pepper flakes
• 1 tablespoon cornstarch
• ¼ cup warm water
• 1 1/2 teaspoons toasted sesame oil
• 1/4 cup sliced green onions, for garnish optional
• Toasted sesame seeds, for garnish

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Instructions

1. Press the tofu for 30 minutes to 1 hour. Once pressed, cut into 1-inch cubes and transfer to a large bowl.
2. Add the soy sauce, salt, and white pepper, and gently mix. Sprinkle over half of the cornstarch, mix, add the second half, and mix. Set aside.
3. In a large skillet over medium-low, add the oil. Once heated, add the tofu and fry until golden. Remove tofu from pan and set aside.
4. To a small bowl, mix together all of the ingredients for the sauce. Set aside.
5. In the same skillet that you fried the tofu, add in the garlic, ginger, red pepper flakes, and a pinch of salt. Add additional oil as needed. Sauté until fragrant, about 2-3 minutes.
6. Add the sauce and bring to a boil.
7. In a small bowl, mix together the warm water and cornstarch until smooth. Add it to the simmering sauce and whisk through. Allow the sauce to simmer, mixing often, until thick, about 6-8 minutes.
8. Add in the cooked tofu and sesame oil. Mix until well combined. Season with additional salt as needed.
9. Serve over rice with green onions and toasted sesame seeds. Enjoy!

• Prep Time: 40 minutes
• Cook Time: 20 minutes
• Category: Entree
• Method: Stovetop
• Cuisine: North American Chinese

Keywords: Panda Express, Orange, Tofu, Plant based, Vegan, Entree, sweet, savory

This page may contain affiliate links, which simply means that we earn a commission if you purchase through those links, but your price remains the same. Thank you for supporting Sweet Simple Vegan!

The post The Best General Tso’s Tofu appeared first on Sweet Simple Vegan.