If you’ve been looking for a dish that’s bursting with flavor yet absolutely comforting, you’re in for a treat with this Creamy Vegan Mushroom Stroganoff. It’s a delightful combination of rich and savory flavors without the use of any animal products, making it perfect for both vegans and non-vegans alike!
Why You’ll Love This Recipe
- Unbelievably Creamy: Despite being vegan, the combination of coconut milk and tahini creates an irresistibly creamy sauce.
- Mushroom Magic: This dish highlights the deep, earthy flavors of mixed mushrooms, bringing a robust taste with every bite.
- Versatile and Adaptable: Easily tweak the ingredients to fit dietary needs or personal preferences while maintaining its delightful taste.
- Impressive Yet Simple: Perfect for a weeknight dinner or special occasion without the complex preparation.
Ingredients You’ll Need
The beauty of this Creamy Vegan Mushroom Stroganoff lies in its simple yet flavorful ingredients. Each component brings its own unique quality, elevating the dish to something truly special.
- Mushrooms: Use a mix like cremini, portobello, and oyster for varied textures and flavors.
- Leeks: Mild and slightly sweet, they add a delightful depth when cooked down with the mushrooms.
- Garlic: Essential for that aromatic base, so don’t hold back.
- Coconut Milk: Full-fat offers the creamiest texture, crucial for that velvety sauce.
- White Wine: Adds an acidic touch that balances the richness perfectly.
- Tahini & Nutritional Yeast: Together, they create a savory umami flavor profile.
Variations
This recipe is fantastic because it encourages customization. Feel free to experiment with different ingredients to tailor the Creamy Vegan Mushroom Stroganoff to your liking.
- Gluten-Free Option: Swap out the all-purpose flour for a gluten-free flour blend to thicken the sauce.
- Mushroom Variety: Use shiitake or maitake for a slightly different texture and taste profile.
- Herb Enhancements: Consider adding fresh basil or tarragon for a unique herb twist.
How to Make Creamy Vegan Mushroom Stroganoff
Step 1: Prepare the Mushrooms and Leeks
Start by cleaning your mushrooms. Simply wipe them with a damp cloth or paper towel, then slice or tear them according to their variety. Leeks, meanwhile, require a bit more care; chop them and then swish in cold water to remove any lurking dirt.
Step 2: Sauté to Perfection
Heat a generous splash of olive oil in your pan, and sauté half of the mushrooms and leeks first. Let them brown beautifully before repeating the process with the rest. Add garlic, thyme, and a sprinkle of salt for a perfectly aromatic base.
Step 3: Create the Creamy Base
Mix the vegetable broth, soy sauce, and flour into a smooth roux. Incorporate this into your sautéed mixture along with a splash of white wine, simmering until it reduces slightly. Finish by stirring in coconut milk and other seasonings for that rich, velvety finish.
Step 4: Cook the Pasta and Combine
While your creamy sauce thickens, boil your favorite pasta until al dente. Once the pasta is ready, toss it in the sauce along with fresh dill, ensuring each piece is well coated with your luscious, creamy sauce.
Pro Tips for Making Creamy Vegan Mushroom Stroganoff
- Mushroom Love: For the best texture, avoid overcrowding the pan when sautéing. Give them space to brown, creating deeper flavors.
- Roux Perfection: Whisk your broth and flour mixture thoroughly to avoid any clumps, ensuring a silky-smooth sauce.
- Wine Wonders: Always reduce your wine enough to mellow the alcohol yet intensify the aroma; it makes a world of difference.
- Dill or No Dill: While dill adds fresh vibrancy, parsley can be a beautiful substitute if you prefer a subtler finish.
How to Serve Creamy Vegan Mushroom Stroganoff
Garnishes
Finish off your stroganoff with a sprinkle of chopped fresh parsley or dill. It not only adds a pop of color but also enhances the flavors with its fresh aroma.
Side Dishes
Pair this dish with a refreshing green salad for a lovely contrast or some crusty bread to soak up every drop of the delicious sauce.
Creative Ways to Present
For an elegant presentation, twirl the pasta on the plate using tongs, then artfully arrange the mushrooms on top with a final dash of fresh herbs and a grind of black pepper.
Make Ahead and Storage
Storing Leftovers
Store any leftover stroganoff in an airtight container in the refrigerator for up to three days. It’s perfect for next-day lunches or a quick dinner.
Freezing
You can freeze the sauce separately for up to two months. Thaw thoroughly before reheating and recommitting the pasta freshly for best results.
Reheating
Reheat gently over medium heat, adding a splash of coconut milk if the sauce has thickened too much. Stir occasionally to ensure even heating.
FAQs
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Can I make this stroganoff gluten-free?
Yes! Use a gluten-free flour blend to create the roux and ensure that your pasta is gluten-free as well.
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What other mushrooms can I use?
Feel free to get creative with shiitake, button, or even wild mushrooms for varying textures and flavors.
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Do I have to use white wine?
While white wine adds depth, you can substitute it with additional vegetable broth if you prefer to avoid alcohol.
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Can I prepare the sauce in advance?
Definitely. Prepare and store the sauce in the fridge or freeze for future use. Just remember to reheat it gently.
Final Thoughts
I truly hope you feel inspired to give this Creamy Vegan Mushroom Stroganoff a try. It’s a dish that brings comfort and satisfaction, perfect for warming up your evenings or impressing guests. Dive into this savory delight and feel the cozy embrace with every luscious bite!
Print
Creamy Vegan Mushroom Stroganoff Recipe
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Sautéing
- Cuisine: Vegan
- Diet: Vegan
Description
This Creamy Vegan Mushroom Stroganoff is a hearty, dairy-free variation of the classic Russian comfort dish. Made with a savory mushroom medley, coconut milk, and flavorful herbs, it’s perfectly rich and satisfying, served over al dente pasta for a plant-based dinner option.
Ingredients
Vegetables and Mushrooms
- 2 large leeks or 3 small-medium leeks
- 20 ounces (560g) mixed mushrooms (such as cremini, shiitake, oyster, maitake, or oyster mushrooms)
Pantry and Seasonings
- 3 to 4 tablespoons olive oil, divided
- 6 garlic cloves, minced
- 1 tablespoon fresh thyme leaves, roughly chopped (or 1 teaspoon dried thyme)
- Kosher salt, to taste
- 1/2 teaspoon Dijon or coarse-grain mustard
- 1/2 teaspoon paprika
- 1/2 teaspoon black pepper, freshly cracked
Liquids and Thickeners
- 1 1/2 cups vegetable broth
- 2 tablespoons tamari or soy sauce
- 1 tablespoon vegan Worcestershire sauce (optional)
- 1/2 cup (120 ml) dry white wine (such as Pinot Grigio or Sauvignon Blanc)
- 13.5 oz (400 ml) can full-fat coconut milk
- 2 tablespoons tahini
- 2 tablespoons nutritional yeast
For the Pasta
- 12 ounces (340g) pasta of choice (penne, fungal, or wide ribbon noodles recommended)
Garnishes
- 1/4 cup fresh dill, chopped (or parsley)
Instructions
- Prepare the Mushrooms: Wipe any dirt from the mushrooms with a damp paper towel or cloth. Tear or slice the mushrooms depending on their type, keeping large specimens like maitake in larger pieces, and slicing smaller varieties like cremini for even cooking.
- Wash the Leeks: Cut off dark green tops, then split each leek in half lengthwise. Slice horizontally into ¼-inch thick pieces. Submerge the chopped leeks in a bowl of cold water, swish to loosen dirt, then scoop out and pat dry thoroughly with a clean towel or paper towels.
- Cook the First Batch of Mushrooms and Leeks: Heat a large deep-sided skillet or Dutch oven over medium-high heat. Add 1½ to 2 tablespoons of olive oil. When shimmering, add half of the leeks and mushrooms. Sauté for 8–10 minutes, stirring occasionally, until mushrooms are browned and fragrant.
- Add Aromatics and Season: Reduce heat to medium. Add half of the minced garlic, thyme, and ¼ teaspoon of kosher salt. Cook for 2–4 minutes until fragrant and mushrooms are crispy and browned. Transfer this mixture to a plate or bowl.
- Repeat for Remaining Mushrooms and Leeks: Add more oil if needed and cook the remaining mushrooms, leeks, garlic, thyme, and salt the same way.
- Make the Vegetable Broth Roux: In a medium bowl, whisk together vegetable broth, tamari, Worcestershire sauce (if using), and flour until smooth and clump-free.
- Deglaze and Build Sauce: Pour white wine into the pan with the cooked mushrooms. Use a spatula to scrape up browned bits. Simmer for 3 minutes to cook off alcohol. Add the vegetable broth roux to the pan, whisking constantly. Simmer until the sauce begins to thicken, about 5 minutes.
- Add Coconut Milk and Flavorings: Stir in coconut milk, tahini, nutritional yeast, salt, and paprika. Bring to a gentle simmer and cook for 10 minutes until the sauce is creamy and thickened.
- Cook Pasta: Meanwhile, in a large pot, bring salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and set aside.
- Combine and Finish: Stir Dijon mustard into the sauce. Add cooked pasta and chopped dill or parsley, tossing well to coat evenly.
- Serve: Divide pasta among bowls or plates. Top with the crispy mushroom and leek mixture, extra herbs, and black pepper to taste. Serve immediately.
Notes
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend or arrowroot powder.
- To enhance the flavor, allow the sauce to simmer longer for a richer taste or add a splash of lemon juice for brightness.
- Feel free to swap the pasta with gluten-free options or cauliflower rice for a lower-carb meal.
- The crispy mushroom topping can be prepared ahead and reheated separately.
- This dish pairs well with a side of steamed greens or a simple green salad.
Nutrition
- Serving Size: 1 bowl (about 1/6 of the recipe)
- Calories: 420 kcal
- Sugar: 6 g
- Sodium: 780 mg
- Fat: 22 g
- Saturated Fat: 15 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 8 g
- Protein: 14 g
- Cholesterol: 0 mg
