Creamy Vegan Mushroom Stroganoff
User Reviews
5
1,445 reviews
Excellent
Creamy Vegan Mushroom Stroganoff
Report
This vegan mushroom stroganoff features a mix of mushrooms and leeks sautéed until browned, then simmered in a creamy sauce made with coconut milk, tahini, nutritional yeast, and spices. The sauce is thickened with flour and enhanced with vegetable broth, white wine, and tamari for umami depth, resulting in a rich, velvety texture and earthy flavor profile. It’s served over pasta and garnished with fresh dill.
Description
Creamy Vegan Mushroom Stroganoff centers on a large variety of mushrooms and leeks cooked in olive oil to develop rich browning and flavor. The sauce combines coconut milk with tahini and nutritional yeast, which add creaminess and subtle savory notes without dairy. The flour thickens the sauce while white wine and tamari contribute acidity and umami complexity.
The finished dish is hearty and has a silky sauce coating tender pasta, brightened by fresh dill and balanced with paprika and Dijon mustard. Garlic and thyme add aromatic depth throughout the process.
This stroganoff offers a satisfying vegan alternative to classic versions and can be adjusted for gluten-free preparation by using suitable flour and pasta. The recipe’s layering of flavors from fresh ingredients and careful cooking techniques help build a balanced, comforting meal.
Share:
Ingredients
- 3 to 4 tablespoons olive oil divided
- 2 leek large or 3 small-medium
- 20 ounces mushroom see “Ingredient Rundown” section for which variety I used, mixed, ~560g
- 6 garlic minced, cloves
- 1 tablespoon thyme roughly chopped, or 1 teaspoon dried thyme, fresh, leaves
- kosher salt
- 1 1/2 cups vegetable broth
- 2 tablespoons tamari or soy sauce
- 1 tablespoon Worcestershire sauce optional, vegan
- ¼ cup all-purpose flour ~30g
- ½ cup dry white wine ~120 ml, such as Pinot Grigio or Sauvignon Blanc
- 1 (13.5 ounce) coconut milk full-fat, 400 ml can
- 2 tablespoons tahini
- 2 tablespoons nutritional yeast
- 1 teaspoon paprika
- ½ teaspoon Dijon mustard or coarse-grain mustard
- 12 ounces pasta 340g, of choice
- ¼ cup dill chopped, fresh
- black pepper freshly cracked, to taste
Instructions
- Prep the mushrooms. Wipe off any dirt patches with a paper towel or clean kitchen towel. Depending on the variety, slice them or tear them with your hands (oyster and maitake are much easier to tear than slice).
- Prep the leeks. Slice off the dark green tops and discard or save for making vegetable broth. Cut each leek in half vertically and then slice horizontally, but not too thinly, as they’ll cook down with the mushrooms for quite a while.NOTE: Leeks are very dirty, so you need to wash them at this stage. Submerge chopped leeks in a bowl of cold water, run your hands through the bowl to loosen the dirt, and then scoop the leeks out using your hands or a slotted spoon. Pat dry the washed leeks.
- Heat a large sauté pan with deep sides (or a Dutch oven) over medium-high heat and add 1 1/2 to 2 tablespoons of olive oil. Once the oil is shimmering, add HALF of the leeks and mushrooms. Cook for 8 to 10 minutes until mushrooms are nicely browned, stirring occasionally but not too frequently.
- Reduce the heat to medium and add HALF of the garlic, HALF of the thyme, and 1/4 teaspoon kosher salt. Cook for 2-4 minutes, or until the mushrooms are browned and crispy. When done cooking, transfer this batch to a plate or bowl. Repeat the process with the remaining oil, mushrooms, leeks, garlic, thyme, and salt.
- While the mushrooms are cooking, make the “vegetable broth roux.” In a medium bowl, whisk together the vegetable broth, tamari, Worcestershire sauce (if using), and flour in. Whisk until until no clumps remain.
- Pour the white wine into the pan with the cooked mushrooms, and use a wooden spoon or flat-ended spatula to deglaze the pan by scraping up any brown bits on the bottom of the pan. Reduce the heat as needed to simmer for 3 minutes, or until the smell of alcohol has dissipated and the wine has mostly evaporated.
- Pour the vegetable broth roux into the pan and whisk to combine, ensuring there are no clumps. Bring to a simmer, then pour in the coconut milk, tahini, nutritional yeast, ½ teaspoon kosher salt, and paprika. Bring to a simmer over medium-low heat. Cook for 10 minutes, until the sauce is thickened and very creamy.
- Meanwhile, cook the pasta. Bring a large saucepan of salted water to a boil. Cook the pasta according to the package instructions until al dente. Drain and keep warm.
- Stir the Dijon mustard into the stroganoff sauce and stir. Add the hot cooked pasta and chopped dill (or parsley), and toss to coat.
- Divide the pasta among plates or bowls, and top each with a handful of the first batch of crispy mushrooms and extra dill (or parsley) to garnish.
Notes
- Use a Dutch oven or ceramic pan if available; more oil may be needed for sautéing to prevent sticking.
- For gluten-free, substitute the all-purpose flour and pasta with gluten-free alternatives specified in the recipe.
Nutrition Information
Show Details
Calories
525kcal
(26%)
Carbohydrates
60g
(20%)
Protein
16g
(32%)
Fat
25g
(38%)
Saturated Fat
14g
(70%)
Polyunsaturated Fat
3g
(18%)
Monounsaturated Fat
7g
(35%)
Sodium
560mg
(23%)
Potassium
748mg
(16%)
Fiber
5g
(20%)
Sugar
5g
(10%)
Vitamin A
731IU
(15%)
Vitamin C
12mg
(13%)
Calcium
67mg
(7%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 6people
Amount Per Serving
Calories 525 kcal
% Daily Value*
| Calories | 525kcal | 26% |
| Carbohydrates | 60g | 20% |
| Protein | 16g | 32% |
| Fat | 25g | 38% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 7g | 35% |
| Sodium | 560mg | 23% |
| Potassium | 748mg | 16% |
| Fiber | 5g | 20% |
| Sugar | 5g | 10% |
| Vitamin A | 731IU | 15% |
| Vitamin C | 12mg | 13% |
| Calcium | 67mg | 7% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
1,445 reviews
Excellent
Other Recipes
You'll Also Love
