Vegan Mushroom Stroganoff Recipe: A Comforting Plant-Based Dish
If you’re looking for a creamy, comforting, and hearty dish that’s vegan-friendly, then Vegan Mushroom Stroganoff is the perfect choice. This plant-based version of the classic Russian dish replaces the traditional cream with coconut milk or cashew cream, while mushrooms take the center stage. The result? A rich, flavorful sauce that pairs perfectly with pasta, rice, or potatoes. Let’s dive into this easy-to-make, delicious recipe!
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 500g mushrooms (cremini, button, or a mix), sliced
- 1 cup vegetable broth
- 1 cup canned coconut milk (or cashew cream for a nutty flavor)
- 2 teaspoons Dijon mustard
- 1 tablespoon soy sauce (or tamari for gluten-free)
- 1 tablespoon nutritional yeast (optional, for added flavor)
- Salt and pepper to taste
- 250g pasta (tagliatelle, fettuccine, or any pasta of your choice)
- Fresh parsley, chopped (for garnish)
Instructions
Step 1: Cook the Pasta
Start by boiling a large pot of salted water. Add your pasta and cook according to the package instructions until al dente. Drain the pasta, reserving about 1/2 cup of pasta water to adjust the sauce later.
Step 2: Sauté the Onions and Garlic
In a large pan, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes, until softened. Add the minced garlic and cook for another minute, until fragrant.
Step 3: Cook the Mushrooms
Add the sliced mushrooms to the pan and cook for about 7-10 minutes, stirring occasionally. The mushrooms will release moisture and shrink down. Let them brown a bit for extra flavor.
Step 4: Make the Stroganoff Sauce
Once the mushrooms are cooked, add the vegetable broth, coconut milk (or cashew cream), Dijon mustard, soy sauce, and nutritional yeast. Stir everything together and bring the sauce to a simmer. Let it cook for about 5-7 minutes, allowing the flavors to combine and the sauce to thicken slightly. Taste and adjust seasoning with salt and pepper.
Step 5: Combine with Pasta
Add the cooked pasta to the pan, tossing gently to coat it with the creamy mushroom sauce. If the sauce seems too thick, add a little of the reserved pasta water until you reach your desired consistency.
Step 6: Serve and Garnish
Serve the Vegan Mushroom Stroganoff on plates and garnish with fresh parsley. This dish pairs wonderfully with a side of steamed vegetables, a green salad, or some crusty bread.
Recipe Notes
- Vegan cream options: If you prefer a richer flavor, you can use cashew cream instead of coconut milk. Simply blend soaked cashews with water until smooth.
- Mushroom variety: Feel free to experiment with different types of mushrooms like shiitake, oyster, or portobello for a more complex flavor.
- Make it gluten-free: Use gluten-free pasta and tamari (instead of soy sauce) for a gluten-free version of this dish.
- Adding protein: If you’d like to make the dish more filling, you can add a plant-based protein like lentils, chickpeas, or tofu.
Time and Serving
- Preparation Time: 10 minutes
- Cooking Time: 20 minutes
- Total Time: 30 minutes
- Servings: 3-4
Storage Instructions
This dish stores well in the fridge for up to 3-4 days. To reheat, simply warm it up on the stovetop or in the microwave, adding a splash of water or vegetable broth to loosen the sauce. It’s also a great option for meal prep!
Nutrition Breakdown (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 350 kcal |
| Protein | 8g |
| Carbs | 45g |
| Fat | 17g |
| Fiber | 4g |
| Sodium | 450mg |
| Sugar | 7g |
Extra Tips to Make the Recipe Perfect:
- Add a smoky flavor: If you love a smoky taste, add a teaspoon of smoked paprika to the sauce.
- Make it creamy: For extra creaminess, blend a portion of the cooked mushrooms and mix it into the sauce.
- Serve with sides: Pair this dish with a side of sautéed greens, roasted vegetables, or even mashed potatoes for a heartier meal.
How to Serve
This Vegan Mushroom Stroganoff is perfect for a comforting weeknight dinner. Serve it with your favorite pasta, rice, or even mashed potatoes. It’s also delicious topped with some vegan sour cream or a sprinkle of vegan cheese.
Kitchen Tools Needed:
- Large pot for boiling pasta
- Large frying pan or skillet
- Wooden spoon or tongs for tossing pasta
- Knife and chopping board for vegetables
- Measuring spoons and cups for liquids
Health Benefits of Vegan Mushroom Stroganoff:
- Mushrooms: Mushrooms are a great source of antioxidants, fiber, and vitamins, and they help support immune health.
- Coconut Milk: Rich in healthy fats, coconut milk provides a creamy texture without dairy, making it heart-healthy.
- Plant-based: This vegan recipe is naturally free of animal products, making it suitable for those following plant-based or dairy-free diets.
FAQs
1. Can I use regular cream instead of coconut milk?
Yes, if you’re not vegan, you can use regular dairy cream instead of coconut milk for a rich and creamy texture.
2. Can I make this dish ahead of time?
Yes, this dish stores well in the fridge for up to 3-4 days. Just reheat and add a bit of water or broth to thin out the sauce if needed.
3. Can I freeze Vegan Mushroom Stroganoff?
Yes, this dish freezes well! Store in an airtight container and freeze for up to 2-3 months. Thaw in the fridge overnight and reheat before serving.
4. What can I serve this dish with?
Vegan Mushroom Stroganoff pairs well with pasta, rice, quinoa, or mashed potatoes. You can also add a side of sautéed greens, roasted veggies, or a fresh salad.
5. Can I use different mushrooms?
Absolutely! Feel free to experiment with different varieties of mushrooms like shiitake, oyster, or portobello for a more complex flavor.
Final Thoughts
Vegan Mushroom Stroganoff is a hearty, creamy, and satisfying dish that’s perfect for anyone looking for a comforting yet plant-based meal. The rich mushroom sauce paired with your favorite pasta or rice is a combination that’s sure to please everyone at the table. With simple ingredients, a quick cooking time, and a variety of ways to customize it, this recipe is a winner for both weeknight dinners and special occasions.
