The Complete Guide To An Easy Vegan Mushroom Stroganoff
User Reviews
4.8
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4 servings
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Calories
123 kcal
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Course
Main Course
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Cuisine
Russian
The Complete Guide To An Easy Vegan Mushroom Stroganoff
Description
The recipe involves preparing mushrooms—rinsed if chanterelles or wiped clean if portobellos—and cooking them with onions and garlic in vegan butter. The mushrooms are sautéed until all their moisture evaporates and they brown slightly, concentrating their flavor. A sauce is created by adding vegetable broth thickened with arrowroot or flour, along with Dijon mustard, smoked paprika, and coconut milk, simmered until creamy.
This stroganoff offers a rich, creamy texture and smoky, savory flavor from the combination of mushrooms and seasonings. It's a plant-based alternative that delivers a satisfying, meaty feel from the mushrooms, with a smooth sauce coating.
This dish can be served over noodles, rice, or mashed potatoes. Parsley sprinkled on top adds color and freshness. Leftovers should be refrigerated promptly and can be reheated gently with added broth or plant milk to maintain creaminess. Some mushroom preparations can be done ahead to save time when serving.
Ingredients
- 12 oz mushrooms sliced
- ½ onion finely minced, large
- 2 cloves garlic finely minced
- 2 tablespoon vegan butter or olive oil
- 1 ¼ teaspoon arrowroot or 1 tablespoon all-purpose flour, or cornstarch
- ¾ c vegetable broth
- 1 teaspoon Dijon mustard
- ¾ teaspoon smoked paprika
- 5 tablespoon coconut milk full fat
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoon parsley chopped
Instructions
Cut the mushrooms
- Wash your Chanterelles under a cold water. They may have pine needles or pieces of moss attached to the caps so make sure to clean them well. Let the mushrooms drain in a colander.
- Note: If you're using Portobello mushrooms, don't wash them under the water. Instead, you can wipe the caps clean with the damp paper towel.Place mushrooms on a cutting board. Cut a thin slice off the bottom of each stem and quarter the mushroom.
Cook the onion
- Melt the vegan butter or olive oil in a large skillet over medium heat. Add the onion and cook stirring occasionally until the onion is translucent, about 7-10 minutes.
Cook the mushrooms
- Add the mushrooms and cook until all water evaporates and the mushrooms are slightly browned, about 7-10 minutes.Note that mushrooms tend to release lots of liquid during cooking. Don't overcrowd the skillet and if necessary cook in batches. When all liquid cook out, the mushroom will shrink. Stir in the garlic and cook for 30 more seconds.
Prepare a mushroom stroganoff sauce
- Meanwhile, in a small bowl or cup, combine the all-purpose flour with the mustard, smoked paprika, salt and pepper. Add the vegetable broth and whisk until there are no more lumps.
- Note: for Vegan Gluten Free Mushroom Stroganoff, use arrowroot powder or cornstarch in place of an all-purpose flour.
Mix everything
- Pour the mixture into the mushrooms and simmer until it thickens. Pour in the coconut milk.
- At this point, taste the mushrooms and the sauce. Make sure it's properly seasoned and if necessary, add more salt and pepper.
Serve
- Serve Vegan mushroom stroganoff with the mashed potatoes, pasta or rice. Don't forget a final sprinkling of parsley. Enjoy!
Notes
- Various mushrooms may be used; chanterelles provide a meaty texture, while portobellos and button mushrooms are widely available year-round.
- Properly store leftovers covered in the refrigerator and consume within two days for best quality.
- Reheat gently by simmering with a splash of vegetable broth or plant-based milk to restore creaminess.
- Optional make-ahead methods include sautéing mushrooms in advance or preparing the entire dish ahead and reheating before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 123 kcal
% Daily Value*
| Calories | 123kcal | 6% |
| Carbohydrates | 7g | 2% |
| Protein | 3g | 6% |
| Fat | 10g | 15% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Sodium | 535mg | 22% |
| Potassium | 362mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 449IU | 9% |
| Vitamin C | 6mg | 7% |
| Calcium | 18mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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