The Origins of Rice Pilaf

Rice pilaf is a popular dish that is said to have originated in ancient Persia (Iran). From Persia, the dish spread to various regions of the Middle East and Asia, where its since evolved into different regional variations and is enjoyed globally. 

As is, the Middle Eastern style rice is very vegan friendly. Instead of sautéing the aromatics in dairy butter, we’ve swapped in vegan butter, but you can always use your favorite cooking oil, too. Otherwise, the remainder of the dish is filled with plant ingredients, including long grain rice, broth, fresh veggies, herbs, and spices. The result is a hearty, flavorful rice dish that can be served as the perfect side dish with your favorite main course any day of the week! It’s even perfect for at-home date nights or holiday meals like Thanksgiving or Christmas. 

Ingredients You’ll Need 

• White rice: This recipe has been developed using white rice (basmati rice or jasmine rice work well) because it’s quick cooking, light in texture, and has a mild, subtle flavor that pairs well with several dishes. We wouldn’t recommend replacing the white rice with brown rice, wild rice, or alternative grains – the liquid ratio and timing is specifically for white rice. 
• Aromatics: In addition to the classic onion and garlic, we love using a medley of fresh herbs in this easy rice pilaf recipe. Our favorites are sage, thyme, and rosemary, but feel free to use any blend of fresh herbs you desire. Or, substitute in 1/2 teaspoon each of dried herbs and adjust to taste! 
• Broth: Any store-bought or homemade vegetable broth or vegetable stock of choice will work in this recipe. If you are using vegetable stock, add additional salt to taste. 
• Vegetables: Feel free to swap out the veggies depending on the season. We typically crave this vegetable rice pilaf during the cooler fall months and like to make it with zucchini and carrot. Other fresh vegetables that would work well include green beans, mushrooms, bell peppers, green peas, leafy spinach or kale, or asparagus. This is a great recipe to use up any extra vegetables or leftover veggies that need to get used up!
• Fresh lemon juice: A squeeze of fresh lemon juice adds a bit of brightness and acidity that lightens up the entire dish and makes it taste fresh. 

​Optional Add-ins

• Add nuts: Slivered almonds and pine nuts are popular additions that can add a nice crunch and nutty flavor to the vegetable rice pilaf. 
• Add lemon zest: ​Love the freshness of the fresh lemon zest? Take it to the next level by grating fresh lemon zest over top. 
• Season with soy sauce: ​If you want to add additional salt to the dish, as well as umami flavor, add a splash of soy sauce or tamari, if gluten-free. 
• Add dried fruits: ​Raisins, currants, chopped apricots, or dried cranberries can add a sweet and chewy element to your vegetable rice pilaf. 
• Top with fresh herbs: ​In addition to the sage, thyme, and rosemary in the rice, feel free to add additional fresh herbs right before serving! Fresh parsley compliments the flavors in the dish well. 
• Add vegan cheese: Top the final dish with a sprinkle of vegan parmesan cheese or vegan feta. 

Equipment Needed

• Large skillet (with fitting lid) 
• Spatula
• Fork (for fluffing the rice)

How to Make Vegetable Rice Pilaf 

1. Sauté the onions. In a large skillet over medium-low heat, add the butter. Once melted, add the diced onion and salt. Sauté for about 5 minutes, or until the onions are softened and translucent. 
2. Toast the rice. Add in the rice, garlic, carrot, and herbs and mix to combine. Cook for a few minutes, until the rice is lightly toasted and fragrant. 
3. Simmer for 10 minutes. Stir in the vegetable broth, then increase the heat to medium. Bring the rice pilaf to a boil, then reduce the heat to low, cover, and simmer for 10 minutes. 
4. Stir in the zucchini. ​Once the rice has simmered for 10 minutes, add in the zucchini, and cook for an additional 5 minutes. 
5. Steam for 10 minutes. ​Remove the rice pilaf from the heat then set aside for 10 minutes, while covered, to steam and finish cooking. 
6. Fluff the rice. ​After 10 minutes, uncover and fluff the rice with a fork. Lastly, mix in the lemon juice, parsley, and salt and black pepper to taste. 
7. Serve while warm. Serve the vegetable rice pilaf recipe immediately while warm with your favorite mains and additional side dishes of choice. 

Serving Suggestions 

The beauty of a homemade rice pilaf is it pairs with almost anything! It’s the perfect side dish to prepare for quick weeknight meals, hearty lunches, or even meal prep. We personally love using it to make homemade rice bowls and pair it with mains like Lemon Pepper Tofu, Portobello Mushroom Steaks, Grilled BBQ Tofu, or holiday mains like this Vegan Holiday Roast!

It also pairs well with veggie-rich sides like our Simple Pan-Fried Asparagus, Brussels Sprouts Caesar Salad, and even summer sides like Grilled Corn!

Recipe FAQs

Storage Instructions

Leftover rice pilaf will keep for up to 4 days in an airtight container in the refrigerator. Freezing this recipe can work, but zucchini doesn’t always thaw well (it can become mushy). If you are making your vegetable rice pilaf with more hearty vegetables such as green beans or green peas, it will freeze and thaw much better! 

More Side Dish Recipes You May Enjoy

Appetizers and Sides

Easy Restaurant-Style Spanish Rice

Gluten Free

Creamy Mushroom Risotto (Easy & Vegan)

Gluten Free

Vegan Egg Fried Rice

Breakfast

Vegan Filipino Garlic Fried Rice aka Sinangag (3-Ingredients)

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!

Easy Vegetable Rice Pilaf Recipe

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★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

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• Author: Jasmine @ Sweet Simple Vegan
• Total Time: 38 minutes
• Yield: 4 servings

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Description

This Vegetable Rice Pilaf is an easy-to-make, healthy side dish that’s packed with nutrition, flavor, and fresh vegetables. Have it ready to serve with any main dish of choice in just 30 minutes! 

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Ingredients

• 2 tablespoons vegan butter (or oil)
• 1 small yellow onion, finely diced
• ½ teaspoon salt
• 1 cup uncooked white rice, rinsed and drained
• 4 cloves garlic, finely minced
• ½ cup carrots, shredded
• 1½ teaspoon chopped sage (or ½ tsp dried)
• 1½ teaspoon chopped thyme (or ½ tsp dried)
• 1½ teaspoon chopped rosemary(or ½ tsp dried)
• 1 ¾ cups hot broth
• 1 large or 2 small zucchini, cut into quarter moons
• 2 tablespoons fresh lemon juice
• 2 tablespoons fresh parsley, chopped
• Black pepper, to taste

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Instructions

1. Heat the vegan butter in a large skillet over medium-low heat. Add the diced onion and salt. Sauté until translucent, about 5 minutes.
2. Add the rice, garlic, carrot, and herbs and mix together. Cook, stirring frequently, until the rice is lightly toasted, about 3 minutes.
3. Add the hot broth and mix together. Bring the heat up to medium and bring to a boil, then reduce the heat to low. Cover and simmer for 10 minutes.
4. Add the zucchini pieces and mix in, cover, and cook on low for 5 more minutes.
5. Remove from heat and Let sit, covered, for 10 more minutes.
6. Uncover and fluff the rice with a fork. Mix in the lemon juice, and parsley, and season with salt and black pepper to taste.
7. Serve warm with more parsley and enjoy!

    

Notes

• You can also opt for shredded sweet or white potatoes! Both work well in this and will bring in a different flavor
• The nutrition facts do not take into consideration the addition of salt and pepper to taste.

• Prep Time: 15 minutes
• Cook Time: 23 minutes
• Category: Entree
• Method: Stovetop
• Cuisine: Vegan, Gluten-free

Keywords: Vegan, Gluten-free, Stovetop, Entree, Rice, Pilaf, Zucchini, Carrot

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 Easy Vegetable Rice Pilaf appeared first on Sweet Simple Vegan.

This Vegan Loaded Baked Potato Casserole is made with a layer of creamy oven-roasted potatoes, then topped with a cheese mixture and vegan bacon and baked until melted and bubbly. It’s the perfect comfort casserole for weeknights or weekends in. All you need is 6 ingredients, plus vegan sour cream and chives to garnish! 

This Loaded Baked Potato casserole is essentially a combination of our Oven-Roasted Breakfast Potatoes and Vegan Twice Baked Potatoes! And if you love our Potatoes au Gratin, you’re guaranteed to love this dish. It’s the perfect comfort food main or side to serve when you’re craving rich and creamy potatoes! 

Ingredients You’ll Need 

• Potatoes: For the best, classic casserole, we recommend using starchy russet potatoes or Yukon gold potatoes. Avoid waxy potatoes such as red potatoes.   
• Oil: A bit of oil is drizzled over the potatoes, peppers, and onions to encourage roasting and browning, and add flavor. We used olive oil, but any neutral cooking oil with a higher smoke point will work. 
• Bell pepper: We like the added sweetness of red bell peppers, but any colored pepper can be used. 
• Onion: Opt for either yellow onion, white onion, or sweet onion. Red onion can even work if you enjoy a milder onion flavor. 
• Vegan cream cheese: Opt for any dairy-free cream cheese of choice. We recommend the brand Kite Hill and have used both their plain and chive cream cheese with great results. If you don’t have access to store-bought cream cheese or prefer to make your own, try our homemade vegan cream cheese recipe!  
• Vegan cheddar shreds: Similar to the cream cheese, you can opt for any vegan cheese shreds of choice. Cheddar or sharp cheddar will add the most authentic loaded baked potato flavor. 
• Bacon: You’ll need 3 ounces of a meatless bacon, plus more for garnish.Try a store-bought version, or go the homemade route with one of these recipes: Tofu Bacon, Tempeh Bacon, Eggplant Bacon, Rice Paper Bacon, or Shiitake Mushroom Bacon. You can even use leftover bacon from making our Vegan Carbonara recipe!  

For Serving

• Vegan sour cream: We typically use store-bought sour cream from brands such as Tofutti, Forager, or Follow Your Heart. If you don’t have access to store-bought options, make a homemade cashew sour cream or nut-free sour cream.
• Chives: Freshly chopped chives add so much fresh flavor that helps to balance the richness in the hearty vegan potato casserole. Green onions and freshly chopped cilantro would also be delicious! 

Equipment Needed

• Medium pot
• Large cast iron skillet
• Medium mixing bowl
• Rubber spatula

How to Make a Loaded Vegan Potato Casserole

1. Parboil the potatoes. Rinse and scrub the potatoes, then chop into 1″ cubes. Place the chopped potatoes in a medium-sized pot on the stovetop and cover with about 2″ of water. Bring the potatoes to a boil for 10-15 minutes, but be sure not to overcook. The potatoes should be slightly soft on the outside but still raw on the inside. 
2. Combine with the onions and peppers. ​Once the potatoes have been parboiled, drain the water and add them to a large cast iron skillet along with the peppers and onions. Drizzle the potatoes and veggies with olive oil, salt, and black pepper and mix until well coated. 
3. Roast for 45 minutes. ​Place the cast iron skillet in the oven and roast the mixture for 45 minutes. 
4. Prepare the cheese mixture. ​While the potatoes and peppers cook, combine the cream cheese, cheese shreds, and meatless bacon in a medium-sized mixing bowl. Mix until fully incorporated and set aside until the potato mixture is done. 
5. Dollop the potato casserole with cheese mixture. After 45 minutes, remove the cast iron from the oven and dollop with the cheese mixture in a thin layer all over the potatoes. 
6. Bake for a final 15 minutes. Place the skillet back in the oven until the cheese is melted and gooey.
7. Serve. Once cooked, remove the vegan potato casserole from the oven and drizzle with dairy-free sour cream, more meatless bacon, and fresh chives. Enjoy! 

Serving Suggestions 

Just like our Vegan Twice Baked Potatoes, this Loaded Vegan Potato Casserole can be served as a delicious side dish or even a main course. We love to pair it will a protein-rich main and a side of veggies like sautéed green beans to round out the meal. 

If you’re looking for a few main courses that pair well, we recommend the following recipes:

Main Courses to Try 

Gluten Free

The Best Portobello Mushroom Steaks

Appetizers and Sides

Grilled BBQ Tofu (Stovetop Option!)

Dinner

Breaded Cauliflower Steaks

30 Minute Meals

5-Ingredient Vegan Chili

Recipe FAQs

Storage Instructions

Leftover vegan potato casserole will keep in an airtight container in the refrigerator for up to 4 days.

To reheat, place a single serving of casserole in a microwave-safe bowl and heat through in 30 second intervals until warmed through. Alternatively, place the leftovers in an oven-safe casserole dish, cover with foil, and bake in an oven preheated to 350F for 10-15 minutes. 

More Vegan Casserole Recipes You May Enjoy:

Dinner

Fall-Inspired Quinoa Casserole

Gluten Free

Cheesy Broccoli Rice Casserole (Vegan)

Gluten Free

Vegan Enchilada Casserole with Homemade Sauce (Oil & Gluten-free)

Breakfast

Fall Sweet Potato Breakfast Casserole (Gluten-Free Option)

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 Loaded Baked Potato Casserole Recipe

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★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews

• Author: Chris @ Sweet Simple Vegan
• Total Time: 1 hour 30 minutes
• Yield: 6-8 servings

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Description

This Vegan Loaded Baked Potato Casserole is made with a layer of creamy oven-roasted potatoes then topped with a cheese mixture and vegan bacon and baked until melted and bubbly. It’s the perfect comfort casserole for weeknights or weekends in. All you need is 6 ingredients, plus vegan sour cream and chives to garnish!

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Ingredients

• 3 pounds russet potatoes
• 2 tablespoons olive oil
• 1 red bell pepper, diced
• 1/2 yellow onion, diced
• 6.5 ounces dairy-free cream cheese
• 7 ounces dairy-free cheddar shreds
• 3 ounces meatless bacon, cooked and diced, plus more for garnish
• 4 tablespoons dairy-free sour cream
• Chives, for garnish
• Salt and pepper, to taste

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Instructions

1. Parboil the potatoes. Rinse and scrub the potatoes, then chop into 1″ cubes. Place the chopped potatoes in a medium-sized pot on the stovetop and cover with about 2″ of water. Bring the potatoes to a boil for 10-15 minutes, but be sure not to overcook. The potatoes should be slightly soft on the outside but still raw on the inside. 

2. Combine with the onions and peppers. ​Once the potatoes have been parboiled, drain the water and add them to a large cast iron skillet along with the peppers and onions. Drizzle the potatoes and veggies with olive oil, salt, and black pepper and mix until well coated. 

3. Roast for 45 minutes. ​Place the cast iron skillet in the oven and roast the mixture for 45 minutes. 

4. Prepare the cheese mixture. ​While the potatoes and peppers cook, combine the cream cheese, cheese shreds, and meatless bacon in a medium-sized mixing bowl. Mix until fully incorporated and set aside until the potato mixture is done. 

5. Dollop the potato casserole with cheese mixture. After 45 minutes, remove the cast iron from the oven and dollop the cheese mixture in a thin layer all over the potatoes. 

6. Bake for a final 15 minutes. Place the skillet back in the oven until the cheese is melted and gooey.

7. Serve. Once cooked, remove the vegan potato casserole from the oven and drizzle with dairy-free sour cream, more meatless bacon, and fresh chives. Enjoy!

• Prep Time: 15 minutes
• Cook Time: 1 hour 15 minutes
• Category: Dinner
• Method: Oven

The post Vegan Loaded Baked Potato Casserole appeared first on Sweet Simple Vegan.

This Vegan Philly Cheesesteak is stuffed with beefy vegan “steak” and caramelized onions, then drizzled with an ultra-creamy vegan cheez whiz sauce. It’s the perfect hot sandwich for game day or when you’re craving vegan comfort food. All you need is 12 easy ingredients! 

Many vegan versions of this classic sandwich are made with seitan. And while we love seitan (see our Vegan Chicken Nuggets, Vegan Deli Meat, and Holiday Roast!), we wanted to make an equally convincing vegan sandwich that was as quick and easy as possible.

After a few rounds of testing, we settled on soy curls as the hero vegan meat substitute in this Philly cheesesteak sandwich. It’s just as hearty and delicious as seitan beef, but requires a fraction of the effort! Trust us when we say this vegan version is going to be your go-to recipe! 

Ingredients You’ll Need 

• Soy curls: This plant-based protein is one of our favorite wholesome ingredients to use when mimicking the texture and heartiness of steak or meat. We use it in our wildly popular Vegan Carne Asada Tacos, Filipino Beef Steak, and Vegan Chicken Salad and knew it would be perfect in this Vegan Philly Cheesesteak recipe. It’s probably one of the most underrated plant-based meat substitutes and is worth it to find! If you can’t find them at your local health food store, order them online from Butler Foods or Amazon.
• Broth: Vegan “beef” broth will add the most authentic flavor, but vegetable broth can work in its place if needed. We typically use Better than Bouillon Vegan Beef Flavored Broth and highly recommend it!  
• Vegan butter: Butter is used to sauté the onions and brown the soy curls. We love the brand Country Crock or Earth Balance, but any vegan butter of choice will work well. 
• Sweet onion: Thinly sliced onions are a key aromatic in a classic Philly cheesesteak. For the best flavor, make sure to sauté them for the full 10 minutes, or until they are golden and sweet.
• Marinade: In addition to the “beef” broth, we use a few additional ingredients to make a salty, umami-packed marinade for the “steak” and caramelized onions. You’ll need soy sauce (tamari if gluten-free), vegan Worcestershire sauce, garlic powder, cumin, paprika, and black pepper. Make sure to look for a vegan-friendly Worcestershire sauce – the original Worcestershire sauce is anchovy-based.  
• Hoagie buns: Traditional cheesesteak sandwiches are served on long rolls like a hoagie roll or sub roll. The rolls should be sturdy enough to hold the fillings, yet be soft and fluffy on the inside. 

For the Homemade Vegan Cheese Sauce

• Vegan butter: Adds savoriness and helps thin the creamy cheese sauce into a pourable consistency. 
• Non-dairy milk: Similar to vegan butter, non-dairy milk helps thin the cheese sauce and enhances the creaminess. Any plant-based milk of choice will work, but make sure to use milk that contains no sweetness. 
• Vegan cheese shreds: Traditional Philly cheesesteak is often served with cheese whiz or provolone cheese slices. Any similarly flavored vegan cheese shreds will be perfect on this sandwich. If desired, you can also melt vegan provolone cheese slices into a melty, gooey cheese sauce. 

Equipment Needed

• Mixing bowl
• Large skillet
• Spatula
• Saucepan
• Whisk

How to Make Vegan Philly Cheesesteak

1. Rehydrate the soy curls. Place the soy curls in a large, heat-proof mixing bowl and pour the vegan “beef” broth over top. Make sure the soy curls are submerged and set aside to rehydrate for about 10 minutes. After 10 minutes, reserve 1/2 cup of the “beef” broth and set aside. 
2. Drain the soy curls. Drain and squeeze the excess broth out of the hydrated soy curls, reserving the excess broth in the process. Then, in the bowl with the reserved broth, add 1/2 teaspoon of salt, soy sauce, vegan Worcestershire sauce, garlic powder, cumin, paprika, and black pepper. Mix together and set aside. 
3. Caramelize the onions. Heat two tablespoons of vegan butter in a large skillet over medium heat. Once melted, add the onions and the remaining salt. Cook, stirring occasionally, until the onions begin to caramelize and turn golden brown, about 10 minutes. Once ready, remove the caramelized onions from the pan and set aside. 
4. Brown the soy curls. In the same pan, add the drained soy curls to the pan. Sauté, stirring occasionally, until the soy curls begin to brown, about 5 minutes. Add vegetable oil, as needed, if the soy curls begin to stick. 
5. Add the reserved broth and onions. After 5 minutes, add the reserved beefy marinade as well as the caramelized onions. Sauté for an additional 5 minutes, then remove from the heat. 
6. Make the cheez whiz. In a small saucepan over medium heat, melt the remaining 4 tablespoons of vegan butter. Once melted, add in the non-dairy milk and vegan cheese shreds. Whisk together until the cheese melts and a smooth sauce forms. 
7. Assemble. Layer the soy curls and onions on a toasted hoagie bun, then top with vegan cheese sauce or as desired. Enjoy! 

You can also serve your classic cheesesteak with a side of french fries, Crispy Baked Zucchini and Potato Fries, Beer Battered Onion Rings, or Vegan Coleslaw to make it a complete comfort meal!

Storage Instructions

Leftover vegan “steak” and sautéed onions mixture will keep in a sealed container in the refrigerator for up to 5 days. For best storage, storing the steak and onions separately from the cheese sauce and rolls is best. If you plan to prepare the ingredients for meal prep, keep them stored separately and assemble them right before enjoying them. 

Both the vegan “steak” and onions and the cheese sauce can be reheated either in the microwave or on the stovetop until warm. The cheese sauce may need an additional splash of milk to become a saucy consistency again. 

More Delicious Vegan Recipes You May Enjoy:

Gluten Free

Grilled Carrot Hot Dogs

Burgers

Stuffed Vegan Jalapeño Popper Burgers

Burgers

Vegan Black Bean Burgers (5-Ingredients!)

Gluten Free

The Best Portobello Mushroom Steaks

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

Easy Vegan Philly Cheesesteak Recipe

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★★★★★

5 from 2 reviews

• Author: Sweet Simple Vegan
• Total Time: 30 minutes
• Yield: 4-6 sandwiches

Print Recipe

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Description

This Vegan Philly Cheesesteak is stuffed with beefy vegan “steak” and caramelized onions, then drizzled with a ultra creamy vegan cheez whiz sauce. It’s the perfect hot sandwich for game day or when you’re craving vegan comfort food. All you need is 12 easy ingredients.

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Ingredients

Soy Curls:

• 8 ounces soy curls
• 4 cups vegan “beef” broth
• 2 tablespoons vegan butter
• 1 medium sweet onion, thinly sliced
• 1 teaspoon salt, divided
• 3 tablespoons soy sauce
• 1 tablespoon vegan Worcestershire sauce
• 2 teaspoon garlic powder
• 1 1/2 teaspoon cumin
• 2 teaspoon paprika
• Black pepper
• Vegetable oil, as needed

Cheese sauce:

• 4 tablespoons vegan butter
• ¼ cup non-dairy milk
• 2 cups vegan cheese shreds

Assembly:

• Hoagie rolls

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Instructions

1. Rehydrate the soy curls. Place the soy curls in a large, heat-proof mixing bowl and pour the vegan “beef” broth over top. Make sure the soy curls are submerged and set aside to rehydrate for about 10 minutes. After 10 minutes, reserve 1/2 cup of the “beef” broth and set aside. 
2. Drain the soy curls. Drain and squeeze the excess broth out of the hydrated soy curls, reserving the excess broth in the process. Then, in the bowl with the reserved broth, add 1/2 teaspoon of salt, soy sauce, vegan Worcestershire sauce, garlic powder, cumin, paprika, and black pepper. Mix together and set aside. 
3. Caramelize the onions. Heat two tablespoons of vegan butter in a large skillet over medium heat. Once melted, add the onions and the remaining salt. Cook, stirring occasionally, until the onions begin to caramelize and turn golden brown, about 10 minutes. Once ready, remove the caramelized onions from the pan and set aside. 
4. Brown the soy curls. In the same pan, add the drained soy curls to the pan. Sauté, stirring occasionally, until the soy curls begin to brown, about 5 minutes. Add vegetable oil, as needed, if the soy curls begin to stick. 
5. Add the reserved broth and onions. After 5 minutes, add the reserved beefy marinade and the caramelized onions. Sauté for an additional 5 minutes, then remove from the heat. 
6. Make the cheez whiz. In a small saucepan over medium heat, melt the remaining 4 tablespoons of vegan butter. Once melted, add in the non-dairy milk and vegan cheese shreds. Whisk together until the cheese melts and a smooth sauce forms. 
7. Assemble. Layer the soy curls and onions on a toasted hoagie bun, then top with vegan cheese sauce or as desired. Enjoy!

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

The post Easy Vegan Philly Cheesesteak appeared first on Sweet Simple Vegan.

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

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Vegan Mushroom Stroganoff​ Recipe

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★★★★★

5 from 22 reviews

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

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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.

These Portobello Mushroom steaks are truly the best! They’re tender, juicy, and melt-in-your-mouth delicious! Serve them for at-home date nights, holiday dinners, or an easy vegan option at cookouts. You won’t be let down!

If you’ve been looking for the ultimate healthy vegan steak recipe, you’re going to love these succulent portobello mushrooms. They’re made in less than an hour with the simplest of ingredients, yet they are as tender and juicy as possible. 

Ingredients You’ll Need 

• Portobello mushrooms:  These large mushrooms are known for their meaty texture and are the perfect vegan substitute for a steak. For this recipe, make sure to shop for portobello mushrooms. Any other type of mushroom won’t have the same effect! 
• Balsamic vinegar: Adds a sweet, acidic element to the marinade, and enhances the earthy flavor in the mushrooms.
• Tamari: The source of savory, umami flavor in the marinade. If you are not gluten-free, soy sauce can be substituted. Or, if you are sensitive to sodium, use low-sodium tamari. 
• Olive oil: Provides a source of fat and adds a rich, savory flavor. Any neutral oil cooking oil of choice can work in its place, or, if oil-free, omit entirely. 
• Vegan Worcestershire: Similar to balsamic vinegar, vegan Worcestershire adds a sweet and tangy flavor that adds depth of flavor. Or if you have one, opt for a vegan steak sauce. 
• Liquid smoke: Adds essential smokiness that takes the flavor to the next level. A little goes a long way, but makes such a difference!
• Spices: We like to use a combination of black pepper, garlic powder, onion powder, and smoked paprika. Feel free to opt for your favorite spice blend, if preferred.
• Fresh herbs: Fresh thyme leaves add a burst of fresh, herb-y flavor to the portobello mushroom steaks. Dried thyme can be substituted, but fresh is highly recommended if possible. 

Equipment Needed

• Wide, shallow dish
• Whisk
• Grill or large skillet (grill pan would also work)
• Spatula

How to Make Portobello Mushroom Steaks

1.  Prep the mushroom caps. De-stem each portobello mushroom, leaving just the caps. Discard, compost, or save the mushroom stems and make our Homemade Vegetable Broth. Then, using a paper towel or clean kitchen towel, gently rub each portobello mushroom, removing any excess dirt. 
2. Make the steak marinade. In a wide, shallow bowl, whisk together the marinade ingredients until well combined. 
3. Marinade the mushrooms. Add the portobello mushroom caps to the marinade. Flip them back and forth a few times to fully coat on both sides. If needed, use a spoon to pour the marinade over the mushroom caps. Allow the mushrooms to marinate for at least 15 minutes, or preferably overnight. 
4. Sear the mushroom steaks. Heat a large skillet or outdoor grill over medium-high heat. Once warm, add the portobello mushrooms along with any remaining marinade. Cook the steaks for 4-5 minutes on each side, or until a deep golden brown.
5. Serve. Serve the mushroom steaks immediately while warm, as desired. 

Serving Suggestions 

These portobello steaks can be served as the main course for a quick family dinner or even holidays like Thanksgiving and Christmas. We typically like to grill asparagus or other veggies to serve alongside our vegan steak, but below are a few more of our favorite side dish recommendations. 

• Potatoes: Vegan Mashed Potatoes, Vegan Stuffed Baked Potatoes, or Garlic and Herb Smashed Potatoes. 
• Rice and pasta: Fall Vegetable Rice Pilaf, Vegan Mac and Cheese, or Fettuccine Alfredo.
• Veggies and salad: Simple Roasted Vegetables, Brussels Sprouts Caesar Salad, Corn on the Cob, or  Vegan Quinoa Salad.
• Homemade bread: Vegan Garlic Bread, Garlic Herb Dinner Rolls, or Vegan Pandesal.

If you’re interested in serving these portobello mushrooms as vegan burgers, check out our Grilled Portobello Mushroom Burgers recipe!

Storage Instructions

Freshly grilled mushroom steak is best enjoyed while fresh. However, leftovers can be kept in an airtight container in the refrigerator for up to 3 days. The leftover mushroom steak will reheat best on the grill or in a large skillet over medium-high heat.

We would not recommend freezing these steaks. Once frozen, portobello mushrooms change texture and can be watery. 

More Mushroom Recipes You May Enjoy:

Dinner

One Pot Vegan Mushroom Stroganoff​ (30-Minutes)

Appetizers and Sides

Easy Mushroom Gravy (Oil-Free)

Gluten Free

Cream of Mushroom Soup – Easy & Vegan

Appetizers and Sides

Garlic Butter Miso Mushrooms (Ultimate Burger Topping)

The Best Portobello Mushroom Steaks Recipe

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★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews

• Author: Chris @ Sweet Simple Vegan
• Total Time: 45 minutes
• Yield: 6 mushroom steaks

Print Recipe

Pin Recipe

Description

These Portobello Mushroom steaks are truly the best! They’re tender, juicy, and melt-in-your mouth delicious! Serve them for at-home date nights, holiday dinners, or an easy vegan option at cookouts. You won’t regret it. 

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Ingredients

• 6 large portobello mushrooms
• 1/3 cup balsamic vinegar
• 1/4 cup tamari (or soy sauce if not gluten-free)
• 2 tablespoons olive oil
• 1 tablespoon vegan Worcestershire sauce (We used Edward & Son’s)
• 1 teaspoon liquid smoke
• 1/2–1 teaspoon black pepper (depending on how pepper-y you would like it)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 2 sprigs fresh thyme, stems removed and finely chopped
• 1/2 teaspoon smoked paprika

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Instructions

1. De-stem each portobello mushroom, leaving just the caps. Discard, compost or save the stems for homemade vegetable broth. Set mushroom caps aside.
2. In a large-sized wide and shallow dish, combine all of the ingredients except for the mushrooms. Whisk together until fully combined.
3. Add in the portobello mushroom caps to the marinade and flip them back and forth a few times for fully coat both sides. If needed, use a spoon to pour the marinade over the mushrooms. Allow the mushrooms to marinate for at least 15-30 minutes, the longer the better!
4. Once the mushrooms have marinated, heat a grill or a large skillet over medium-high heat. Once warmed, add the portobello mushrooms along with any remaining marinade* and cook on each side for 4-5 minutes, or until softened and a deep golden brown. Gently flip the mushrooms as they will be fragile!
5. Serve warm with sides of choice. This goes well with mashed potatoes or our fall rice pilaf!

Notes

• We grilled asparagus to serve alongside our portobello mushroom steaks. Instead of pouring the remaining marinade in with the mushrooms, we saved it and used it to marinate the asparagus. It turned out delicious and is highly recommended!

• Prep Time: 35 minutes
• Cook Time: 10 minutes
• Category: Entree, Holiday
• Method: Grilled
• Cuisine: Vegan, Gluten-free

Keywords: Entree, Holiday, Mushroom, Portobello, Steak, Smoke, Christmas, Thanksgiving

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 The Best Portobello Mushroom Steaks appeared first on Sweet Simple Vegan.