Creamy Vegan Mushroom Leek Stroganoff (Dairy-Free, Ultra Cozy!)

There’s just something magical about a bowl of creamy pasta on a chilly night—and this Vegan Mushroom Leek Stroganoff delivers all the cozy comfort without a drop of dairy. It’s rich, earthy, and indulgent, yet surprisingly wholesome thanks to nourishing ingredients like coconut milk, tahini, and a medley of mushrooms.

Whether you’re a long-time vegan or just looking for a meatless meal to mix up your weeknight routine, this dish is a keeper.

🍝 Why You’ll Love This Recipe:

  • Deep, layered flavors with minimal fuss
  • A velvety, savory sauce that clings to every bite of pasta
  • Completely dairy-free and can easily be made gluten-free
  • Loaded with mushrooms and leeks for an umami bomb of flavor

🛒 Ingredients You’ll Need

For the Mushroom-Leek Stroganoff:

  • ▢ 3–4 tbsp olive oil, divided
  • ▢ 2 large or 3 medium leeks, cleaned and sliced
  • ▢ 20 oz mixed mushrooms (shiitake, oyster, cremini, and maitake work great!)
  • ▢ 6 garlic cloves, minced
  • ▢ 1 tbsp fresh thyme (or 1 tsp dried)
  • ▢ Kosher salt, to taste
  • ▢ 1 ½ cups vegetable broth
  • ▢ 2 tbsp tamari or soy sauce
  • ▢ 1 tbsp vegan Worcestershire sauce (optional but adds depth)
  • ▢ ¼ cup all-purpose flour (use GF flour if needed)
  • ▢ ½ cup dry white wine (like Pinot Grigio or Sauvignon Blanc)
  • ▢ 1 can (13.5 oz) full-fat coconut milk
  • ▢ 2 tbsp tahini
  • ▢ 2 tbsp nutritional yeast
  • ▢ 1 tsp paprika
  • ▢ ½ tsp Dijon or coarse-grain mustard
  • ▢ 12 oz pasta of choice (pappardelle, linguine, or short pasta all work!)
  • ▢ ¼ cup fresh dill (or parsley), chopped
  • ▢ Freshly cracked black pepper, to taste

🔪 Step-by-Step Instructions

1. Prep the Veggies:

  • Wipe mushrooms clean and slice or tear them based on variety.
  • Slice leeks (white and light green parts only), then wash thoroughly to remove dirt: soak in cold water, swish, and lift out with hands or a slotted spoon. Pat dry.

2. Sauté in Batches for Maximum Flavor:

  • Heat 1½–2 tbsp olive oil in a large pan or Dutch oven. Add half the leeks and mushrooms. Sauté for 8–10 minutes, stirring occasionally, until deeply browned.
  • Lower the heat, then stir in half the garlic, thyme, and a pinch of salt. Cook 2–4 more minutes until fragrant and golden. Transfer to a bowl.
  • Repeat with remaining oil, leeks, mushrooms, garlic, thyme, and salt.

3. Create the Broth Mixture:
In a bowl, whisk together the vegetable broth, tamari, Worcestershire sauce (if using), and flour. Whisk until smooth—this is your roux shortcut!

4. Deglaze & Build the Sauce:

  • Pour wine into the pan and scrape up all the delicious browned bits. Let simmer 3 minutes, until most of the alcohol evaporates.
  • Pour in the broth-flour mixture, whisking to prevent lumps. Simmer, then stir in coconut milk, tahini, nutritional yeast, salt, and paprika. Simmer over medium-low for about 10 minutes, until thick and luscious.

5. Cook the Pasta:
While the sauce simmers, cook your pasta in well-salted boiling water until al dente. Drain and set aside.

6. Bring It All Together:

  • Stir the Dijon mustard into the sauce. Add the cooked pasta and fresh dill (or parsley), and toss to coat everything in creamy goodness.
  • Top each plate with a scoop of the reserved crispy mushrooms for texture and extra flavor.

💡 Tips & Variations:

  • Make it gluten-free: Use GF pasta and flour (like a 1:1 GF blend or chickpea flour).
  • Add protein: Stir in sautéed tempeh, lentils, or crispy tofu for a boost.
  • Wine-free version? Just use more broth with a splash of lemon juice.

🥄 Serving Suggestions:

Serve this dreamy stroganoff with a side of garlic bread, a light green salad, or roasted Brussels sprouts for the ultimate comfort meal. Don’t forget an extra crack of black pepper and a sprinkle of fresh herbs!