Vegan Mushroom Stroganoff is a plant-based take on the classic Russian dish, made with an abundance of tender mushrooms, a creamy, rich sauce, and warm spices. It’s the perfect balance of savory and creamy, with a depth of flavor that comes from sautéed onions, garlic, and fresh herbs. This dish is hearty and satisfying, yet entirely dairy-free, making it a perfect choice for a cozy dinner or a special occasion.

Ingredients:

  • 1 tbsp olive oil (or vegan butter)
  • 1 onion, finely diced
  • 2 cloves garlic, minced
  • 16 oz (about 4 cups) mushrooms, sliced (button, cremini, or a mix of wild mushrooms)
  • 1 tsp dried thyme
  • 1/2 tsp paprika
  • 1/2 tsp salt (or to taste)
  • 1/4 tsp black pepper (or to taste)
  • 1 tbsp all-purpose flour (to thicken)
  • 1 cup vegetable broth
  • 1/2 cup canned coconut milk (or any unsweetened plant-based milk)
  • 1 tbsp soy sauce (or tamari for gluten-free)
  • 1 tbsp Dijon mustard (optional, for extra flavor)
  • 2 tbsp nutritional yeast (optional, for a cheesy flavor)
  • 8 oz pasta (egg-free fettuccine, pappardelle, or any pasta you prefer)
  • Fresh parsley, chopped (for garnish)

Instructions:

  1. Cook the pasta:
    • Cook the pasta according to package instructions. Drain and set aside, reserving a bit of the pasta water.
  2. Sauté the vegetables:
    • In a large skillet, heat the olive oil or vegan butter over medium heat. Add the diced onion and sauté for about 5 minutes, until softened and translucent.
    • Add the garlic and cook for another 1 minute, stirring constantly to prevent burning.
  3. Cook the mushrooms:
    • Add the sliced mushrooms to the skillet and sauté for 8-10 minutes, stirring occasionally, until they release their moisture and become golden brown.
  4. Make the sauce:
    • Sprinkle the flour over the cooked mushrooms and stir to combine. This will help thicken the sauce.
    • Slowly pour in the vegetable broth, stirring constantly to avoid lumps. Add the coconut milk, soy sauce, paprika, thyme, salt, pepper, Dijon mustard (if using), and nutritional yeast (if using). Stir to combine and bring to a simmer.
    • Let the sauce cook for about 5-7 minutes, until it thickens and becomes creamy. If the sauce becomes too thick, add a bit of the reserved pasta water to thin it to your desired consistency.
  5. Combine with pasta:
    • Add the cooked pasta to the skillet, tossing to coat in the creamy mushroom sauce. Cook for another 1-2 minutes to allow the flavors to meld together.
  6. Serve:
    • Garnish with freshly chopped parsley and serve immediately.

Nutrition (per serving, approximate):

  • Calories: 350-400 kcal
  • Carbohydrates: 50-55g
  • Protein: 8-10g
  • Fat: 15-20g (depending on coconut milk and olive oil used)
  • Fiber: 4-6g
  • Sodium: 500-700mg (depending on soy sauce and broth used)

Note: Nutritional values may vary depending on the specific brands of ingredients used.

Why You’ll Love It:

  • Rich & Creamy: The coconut milk makes this stroganoff irresistibly creamy, while the mushrooms provide a savory, meaty texture.
  • Flavor-packed: With the depth of garlic, thyme, and paprika, the sauce is full of rich flavors that’ll make you want more.
  • Quick & Easy: Ready in under 30 minutes, this dish is perfect for busy weeknights or cozy weekends.
  • Customizable: You can easily swap in different types of mushrooms, add more veggies, or even serve it over rice or mashed potatoes for variety!