Mushroom stroganoff is a hearty, creamy dish that can easily be transformed into a plant-based version without compromising on flavor. Whether you’re a seasoned vegan or just looking to cut down on animal products, this plant-based mushroom stroganoff is the perfect comfort food to try. It’s rich, savory, and deeply satisfying, making it a great weeknight dinner or special occasion meal.
Why Mushroom Stroganoff?
Traditional beef stroganoff is known for its creamy sauce, tender beef, and rich flavors. But by swapping out the meat for earthy, umami-packed mushrooms, we can create a plant-based version that is every bit as indulgent and flavorful. Mushrooms, with their meaty texture, are the perfect substitute. Paired with a creamy sauce made from cashews, coconut cream, or dairy-free sour cream, this dish captures all the essence of stroganoff without any animal products.
Ingredients:
For the Mushroom Stroganoff:
3 to 4 tablespoons olive oil
2 large leeks or 3 small-medium leeks- can use onion if you don't have leeks
20 ounces of mixed mushrooms (~560g) its fun to use a verity if you can.
6 garlic cloves, minced
1 tablespoon fresh thyme leaves, roughly chopped, or 1 teaspoon dried thyme
Kosher salt
1 1/2 cups vegetable broth
2 tablespoons tamari or soy sauce
¼ cup (~30g) all-purpose flour
1 (13.5 ounce) (400 ml) can of full-fat coconut milk
2 tablespoons tahini
2 tablespoons nutritional yeast
1 teaspoon paprika
½ teaspoon Dijon mustard
12 ounces (340g) pasta of choice
¼ cup fresh dill, chopped
Freshly cracked black pepper to taste
For Serving:
200g (about 7 oz) of your favorite vegan pasta , such as fettuccine, tagliatelle, or penne
Optional: A squeeze of lemon juice for a fresh burst of acidity
Instructions:
1. Prepare the Pasta
Start by boiling a large pot of salted water. Cook your pasta according to the package instructions until al dente. Once cooked, drain the pasta and set aside, reserving a little pasta water in case you need to thin the sauce later.
2. Cook the Mushrooms
Heat the olive oil or vegan butter in a large skillet over medium-high heat. Add the chopped onions and sauté for 3-4 minutes until they soften. Add the garlic and cook for another minute until fragrant.
Add the sliced mushrooms to the skillet. You want to give them room to cook down, so don’t overcrowd the pan. Stir occasionally and cook for 7-10 minutes, or until the mushrooms release their moisture and become golden brown. ( adding a little salt will help the moisture be released. You may need to reduce the heat to medium if they start browning too quickly.
3. Make the Sauce
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.
Stir the Dijon mustard into the stroganoff sauce and stir. Add the hot cooked pasta and chopped dill (or parsley), and toss to coat.
Taste and adjust the seasoning with salt and pepper. If the sauce is too thick, add a little pasta water to reach your desired consistency.
4. Combine and Serve
Add the cooked pasta to the skillet and toss to coat in the creamy mushroom sauce. Let the pasta and sauce cook together for a minute or two, allowing the flavors to meld. If you prefer a little extra creaminess, add more cashew or coconut cream to the pasta.
Serve the mushroom stroganoff in bowls, garnished with fresh parsley and a squeeze of lemon juice for a zesty finish.
Tips for Success:
Mushroom Variety: Mix up the types of mushrooms you use for a more complex flavor profile. Shiitake or oyster mushrooms, for example, have a distinct taste that adds richness to the dish.
Make it Gluten-Free: If you need a gluten-free version, simply swap the all-purpose flour for a gluten-free flour blend, and make sure your pasta is gluten-free.
Nutritional Yeast: For an added cheesy flavor, sprinkle a little nutritional yeast on top before serving.
Add Veggies: Want to boost the nutrition? Add in some spinach, kale, or peas for a pop of color and an extra dose of vitamins.
Meal Prep Friendly: This dish stores well in the fridge for up to 3-4 days, so feel free to make it ahead for meal prep.
Why You'll Love This Dish:
This plant-based mushroom stroganoff is creamy, comforting, and full of umami goodness. The mushrooms take on a rich flavor when cooked, while the creamy sauce ties everything together perfectly. Plus, it’s quick to make, incredibly satisfying, and versatile enough to serve with rice, mashed potatoes, or even a simple green salad.
This meal is Perfect for plant-based eaters and non-vegans alike, this stroganoff recipe is sure to please everyone at the dinner table. Enjoy!
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