Vegan Mushroom Stroganoff Recipe
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
20 mins
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Cook Time
20 mins
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Total Time
50 mins
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Servings
4 servings
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Calories
445 kcal
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Course
Main Course
Vegan Mushroom Stroganoff Recipe
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This Vegan Mushroom Stroganoff is a weeknight winner—mushrooms, leeks, and spices blend with noodles for a meal that’s both comforting and quick to make.
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Ingredients
- 2 Tbsp olive oil
- 3 medium leeks prepped; see Note 1
- 8 oz mixed mushrooms prepped; see Note 2 & 3
- 3 cloves garlic minced
- 1 tsp thyme
- 3/4 cup vegetable broth
- 1 Tbsp soy sauce
- 1/8 cup all-purpose flour
- 1/4 cup dry white wine I use sauvignon blanc
- 1/2 can full fat coconut milk
- 1 Tbsp Tahini
- 1 Tbsp nutritional yeast
- 1/2 tsp paprika
- 1/4 tsp Dijon mustard
- 6 oz vegan egg noodles (these are egg free noodles)
- 1/8 cup fresh dill chopped
- salt and pepper to taste
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Instructions
- In a large skillet or Dutch oven over medium-high heat, add 1 tablespoon of olive oil.
- Once warm, add in half of the leeks and mushrooms and cook for 5-10 minutes until mushrooms are nicely browned. Be sure to stir occasionally.
- Next, lower the heat to medium and add half of the garlic, thyme, and a pinch of salt.
- Continue to cook for another 2-3 minutes until the mushrooms are brown and crispy, then transfer the mushrooms and leeks to a bowl and set aside.
- Next, repeat the same process with the other half of the mushrooms, leeks, garlic, thyme, and salt.
- While the mushrooms are cooking, make the roux. In a medium bowl, whisk together the vegetable broth, soy sauce, and flour until there are no clumps remaining.
- Then, pour the white wine into the Dutch oven with the mushrooms and scrape down any brown bits off the bottom of the pan. Reduce the heat and simmer for 3 minutes.
- Next, pour the roux into the pan and whisk to combine, again ensuring there are no clumps.
- Then, bring it to a simmer and add in the coconut milk, tahini, nutritional yeast, a pinch of salt, and paprika.
- Simmer over medium-low heat for 10 minutes until the sauce is thick and creamy.
- While this is thickening, cook your pasta according to the package directions. Drain, keep warm, and set aside.
- Then, add the Dijon mustard, pasta, and fresh dill into the Dutch oven and toss everything together.
- Finally, serve into individual bowls, top with the first batch of mushrooms and leeks, add extra fresh dill, and enjoy!
Equipments used:
Notes
- To store Vegan Mushroom Stroganoff, place it in an airtight container in the refrigerator, where it will stay good for up to 3-5 days. You can also freeze it for up to 2 months.
- To reheat, gently warm the stroganoff in a saucepan over low heat, stirring occasionally. If the sauce thickens too much, add a splash of vegetable broth or water to loosen it. Avoid overheating to maintain the creamy texture.
- In a large skillet or Dutch oven over medium-high heat, add 1 tablespoon of olive oil.
- Prepping Leeks: Slice off the dark green tops and wash the leeks in a bowl of cold water. Then, cut the leeks in half lengthwise and slice as you would a stalk of celery, but be sure not to slice too thin since they will cook down.
- Prepping Mushrooms: Wipe off any dirt from the mushrooms and then tear or cut them into bite-sized pieces.
- For the mixed mushrooms, I used cremini mushrooms, shiitake mushrooms, and oyster mushrooms, but you can use any blend of mushrooms that you prefer!
Nutrition Information
Show Details
Serving
1serving
Calories
445kcal
(22%)
Carbohydrates
52g
(17%)
Protein
12g
(24%)
Fat
22g
(34%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
2g
Monounsaturated Fat
7g
Trans Fat
0.03g
Cholesterol
36mg
(12%)
Sodium
468mg
(20%)
Potassium
610mg
(17%)
Fiber
5g
(20%)
Sugar
5g
(10%)
Vitamin A
1496IU
(30%)
Vitamin C
11mg
(12%)
Calcium
82mg
(8%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 445 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 445kcal | 22% |
| Carbohydrates | 52g | 17% |
| Protein | 12g | 24% |
| Fat | 22g | 34% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 36mg | 12% |
| Sodium | 468mg | 20% |
| Potassium | 610mg | 13% |
| Fiber | 5g | 20% |
| Sugar | 5g | 10% |
| Vitamin A | 1496IU | 30% |
| Vitamin C | 11mg | 12% |
| Calcium | 82mg | 8% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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