Here’s a creamy and comforting recipe for Vegan Mushroom Stroganoff! This dish is rich, savory, and full of earthy mushrooms in a luscious sauce, served over your favorite pasta or rice. It’s a perfect plant-based alternative to the classic stroganoff.
Yield: 4 Servings
Ingredients:
For the Stroganoff Sauce:
- 2 tablespoons olive oil (or vegan butter)
- 1/2 medium onion, finely chopped
- 3 cloves garlic, minced
- 12 oz (340g) mushrooms, sliced (cremini, button, or a mix)
- 1 teaspoon dried thyme (or 2 teaspoons fresh thyme)
- 1/2 teaspoon ground paprika (optional, for a smoky flavor)
- 1 tablespoon all-purpose flour (or chickpea flour for gluten-free)
- 1 cup vegetable broth
- 3/4 cup canned coconut milk (or any plant-based cream, like cashew cream or soy cream)
- 1 tablespoon Dijon mustard (for tang)
- 1 tablespoon soy sauce or tamari (for depth of flavor)
- 1 tablespoon lemon juice (or more to taste)
- Salt and pepper, to taste
- Fresh parsley or chives, chopped (for garnish)
For Serving:
- 8 oz (225g) pasta (such as egg-free fettuccine, penne, or your choice) or cooked rice (for a gluten-free option)
- Optional: Vegan sour cream (for topping)
Instructions:
1. Sauté the Aromatics:
- Heat the olive oil or vegan butter in a large skillet or pan over medium heat.
- Add the chopped onion and sauté for 4-5 minutes until softened and golden.
- Add the minced garlic and cook for another minute until fragrant.
2. Cook the Mushrooms:
- Add the sliced mushrooms to the pan and cook for 7-10 minutes, stirring occasionally, until they release their moisture and start to brown.
- Stir in the thyme and paprika (if using) and cook for another minute to allow the spices to bloom.
3. Make the Sauce:
- Sprinkle the flour over the mushrooms and stir to coat evenly. Let the flour cook for 1-2 minutes to remove the raw taste.
- Gradually pour in the vegetable broth while stirring, making sure to mix well and avoid lumps.
- Stir in the coconut milk (or your preferred plant-based cream), Dijon mustard, soy sauce (or tamari), and lemon juice.
- Bring the mixture to a gentle simmer and cook for 5-7 minutes, stirring occasionally, until the sauce thickens and becomes creamy. If the sauce gets too thick, you can add a splash of vegetable broth or water to thin it out.
4. Season the Sauce:
- Taste and adjust the seasoning with salt, pepper, and additional lemon juice (if you prefer more tang).
5. Cook the Pasta:
- While the sauce is simmering, cook the pasta (or rice) according to the package instructions. Drain the pasta and set aside.
6. Combine and Serve:
- Once the sauce is ready, toss the cooked pasta into the mushroom stroganoff sauce, stirring to coat the noodles evenly. If you prefer rice, serve the sauce over the rice.
- Garnish with freshly chopped parsley or chives for a burst of color and freshness.
7. Optional Topping:
- For an extra creamy touch, you can add a dollop of vegan sour cream on top just before serving.
Tips:
- Mushroom Variety: You can mix different types of mushrooms like shiitake, oyster, or portobello for a richer, more complex flavor.
- Gluten-Free Option: Use gluten-free pasta or serve over cooked rice, quinoa, or mashed potatoes if you’re following a gluten-free diet.
- Extra Flavor: For more depth, try adding a splash of white wine or a teaspoon of miso paste to the sauce.
- Make It Spicy: If you like a little heat, add a pinch of cayenne pepper or red pepper flakes while cooking the mushrooms.
This Vegan Mushroom Stroganoff is rich, creamy, and full of umami flavor, making it a perfect comfort food for any occasion. It’s easy to make and sure to satisfy! Enjoy!
