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
Units
Scale
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
