If you’re dreaming of a creamy, heartwarming dinner, look no further than this sumptuous Creamy Vegan Mushroom Stroganoff. It’s got that rich, creamy texture you crave, packed with savory mushrooms and a hint of herbs, creating an unforgettable dining experience without any dairy.
Why You’ll Love This Recipe
- Incredibly Creamy: Thanks to coconut milk and tahini, this dish is lushly creamy without a hint of dairy.
- Packed with Flavor: The wine and nutritional yeast add depth, while fresh herbs brighten the palate.
- Versatile Ingredients: Easily tweak the ingredient list based on what you have on hand, making it adaptable for any occasion.
- Perfect for Everyone: It’s vegan and can be made gluten-free, delighting anyone at the table.
Ingredients You’ll Need
Let’s talk ingredients! This Creamy Vegan Mushroom Stroganoff leans on a handful of kitchen staples. Each element adds its own touch, harmonizing to create that creamy, dreamy texture and earthy flavor we all love.
- Leeks: They add a subtle, onion-like flavor that blends wonderfully with the mushrooms.
- Mushrooms: Use a mix for depth and texture—oyster, maitake, or your favorites.
- Dry White Wine: Use a good quality one you’d happily drink; it elevates the richness.
- Coconut Milk: The secret behind the creamy sauce, use full-fat for best results.
- Tahini: Adds richness and a nutty undertone that’s simply divine.
Variations
Get creative! This dish is adaptable, meaning you can personalize your Creamy Vegan Mushroom Stroganoff based on what’s in your pantry or specific dietary needs.
- Gluten-Free Option: Swap out regular pasta for a gluten-free variety, and use gluten-free flour in the sauce.
- Nut-Free Version: Omit tahini, or if you miss the creaminess, try a splash of oat cream.
- Hearty Veggies: Add spinach or kale at the end for a nutritious boost.
How to Make Creamy Vegan Mushroom Stroganoff
Step 1: Prep and Sauté
Start by prepping the mushrooms and leeks. Clean them thoroughly and slice as needed. Sauté the vegetables in olive oil until golden and fragrant, infusing a delicious base flavor.
Step 2: Craft the Creamy Sauce
After the veggies are cooked, deglaze the pan with white wine, followed by a well-mixed vegetable broth roux. Add coconut milk, tahini, and nutritional yeast. Simmer until thick and creamy, stirring in the mustard for that zesty kick.
Step 3: Cook the Pasta and Assemble
While the sauce thickens, cook your choice of pasta until al dente. Add the pasta to the sauce, tossing to coat, and finish with fresh dill for an aromatic finish. Serve it up topped with crispy mushrooms.
Pro Tips for Making Creamy Vegan Mushroom Stroganoff
- Perfect Sauté Technique: Allow the mushrooms to brown deeply before turning, which enhances flavor and texture.
- Wine Wisdom: Always use a white wine you enjoy drinking; it really impacts the sauce’s depth.
- Dill Delight: Add fresh dill just before serving to preserve its fresh, vibrant flavor and color.
- Smooth Sauce: Stir continuously while thickening to prevent clumps and ensure a silky finish.
How to Serve Creamy Vegan Mushroom Stroganoff
Garnishes
Simplicity is key here. Fresh dill or parsley works wonders, adding a dash of color and brightness to each serving. A sprinkle of nutritional yeast adds an extra cheesy touch.
Side Dishes
Pair this stroganoff with a crisp green salad or roasted vegetables for a complete meal. Garlic bread is an indulgent choice that’s always welcomed on the table.
Creative Ways to Present
Serve it in wide, shallow bowls that showcase the velvety sauce pooling around the pasta. Add a crisp stem of fresh herbs in the center for a restaurant-like touch.
Make Ahead and Storage
Storing Leftovers
Cool your leftovers completely before transferring them to an airtight container. They’ll last in the fridge for up to three days, ready to be enjoyed again.
Freezing
For longer storage, this dish freezes well. Portion it out into freezer-safe containers—perfect for meal prep!—and enjoy within a month for best taste.
Reheating
Reheat gently on the stove over low heat, adding a splash of broth or coconut milk to revive its creamy consistency. Stir occasionally until warmed through.
FAQs
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Can I use a different type of mushroom?
Absolutely! While a mix of mushrooms provides the best depth of flavor, feel free to stick to your favorite variety, like cremini or portobello, depending on what you love or have on hand.
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What can I use instead of coconut milk for a nut-free version?
If you’re avoiding coconut, you can substitute with a blend of almond or soy milk mixed with a spoonful of cornstarch to achieve the creamy texture.
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Is this dish suitable for a gluten-free diet?
Yes, simply replace the pasta with a gluten-free option and ensure your flour and soy sauce alternatives are also gluten-free to cater to dietary requirements.
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What if I don’t have nutritional yeast?
No worries! While nutritional yeast lends a cheesy flavor, you can skip it or add a bit more mustard or a dash of garlic powder to boost the savory taste.
Final Thoughts
There you have it—your ultimate guide to making and savoring this delicious Creamy Vegan Mushroom Stroganoff. I hope this dish brings you warmth and comfort. Now, go ahead and enjoy this delightful meal, and be sure to share your creations with family and friends!
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, European-inspired
- Diet: Vegan
Description
Creamy Vegan Mushroom Stroganoff is a rich, satisfying plant-based adaptation of the classic comfort dish. Made with a mix of mushrooms, leeks, garlic, and a flavorful coconut milk sauce, this dish is perfect for a hearty, dairy-free dinner. It combines savory umami flavors with a silky texture, served over tender pasta and garnished with fresh dill.
Ingredients
Vegetables and Herbs
- 2 large leeks or 3 small-medium leeks
- 20 ounces of mixed mushrooms (~560g)
- 6 garlic cloves, minced
- 1 tablespoon fresh thyme leaves, roughly chopped, or 1 teaspoon dried thyme
- 1/4 cup fresh dill, chopped
Oils and Liquids
- 3 to 4 tablespoons olive oil, divided
- 1 1/2 cups vegetable broth
- 1/2 cup dry white wine (e.g., Pinot Grigio)
- 13.5 ounces (400 ml) can of full-fat coconut milk
Flavorings and Seasonings
- 2 tablespoons tamari or soy sauce
- 1 tablespoon vegan Worcestershire sauce (optional)
- 1/4 cup all-purpose flour (about 30g)
- 2 tablespoons tahini
- 2 tablespoons nutritional yeast
- 1 teaspoon paprika
- 1/2 teaspoon Dijon mustard or coarse-grain mustard
- Salt and freshly cracked black pepper to taste
Pasta
- 12 ounces (340g) pasta of choice
Instructions
- Prepare the Mushrooms: Wipe off any dirt from the mushrooms with a damp paper towel or cloth. Depending on the variety, tear or slice them into bite-sized pieces. Set aside.
- Prep the Leeks: Cut off the dark green tops and save for broth if desired. Slice the leeks in half vertically, then horizontally. Wash thoroughly by submerging in cold water, swishing to remove dirt, then pat dry.
- Sauté the Mushrooms and Leeks: Heat a large sauté pan over medium-high heat with 1½ to 2 tablespoons of olive oil. Add half the leeks and mushrooms; cook for 8-10 minutes until browned, stirring occasionally. Transfer to a plate.
- Cook the Second Batch: Repeat the sauté with remaining oil, mushrooms, and leeks, along with garlic, thyme, and a pinch of salt. Cook for 2-4 minutes until fragrant and browned. Remove and set aside.
- Make the Vegetable Broth Roux: In a bowl, whisk together vegetable broth, tamari, Worcestershire sauce (if using), and flour until smooth and clump-free.
- Deglaze the Pan: Pour white wine into the pan used for mushrooms; scrape up browned bits. Simmer for 3 minutes until alcohol aroma diminishes.
- Combine Sauce: Pour the broth mixture into the pan; whisk to combine. Bring to a simmer. Add coconut milk, tahini, nutritional yeast, paprika, and a pinch of salt; simmer for 10 minutes until thick and creamy.
- Cook Pasta: While sauce simmers, cook pasta in salted boiling water until al dente according to package instructions. Drain and set aside.
- Finish the Dish: Stir the Dijon mustard into the sauce. Toss in the cooked pasta and chopped dill, mixing well to coat evenly.
- Serve: Divide the pasta among plates, topping each with a portion of the crispy mushroom mixture and garnishing with additional dill and freshly cracked black pepper.
Notes
- Adjust cooking times based on local mushroom varieties and personal preference for browning.
- For gluten-free version, substitute all-purpose flour with gluten-free flour or cornstarch slurry.
- For an extra smoky flavor, add a pinch of smoked paprika or chipotle powder.
- Ensure to chop the dill just before serving to preserve its fresh flavor.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop.
- This dish pairs well with a side of crusty bread or a simple green salad.
Nutrition
- Serving Size: 1 bowl
- Calories: 430 kcal
- Sugar: 8 g
- Sodium: 620 mg
- Fat: 21 g
- Saturated Fat: 15 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 6 g
- Protein: 14 g
- Cholesterol: 0 mg
