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
Units
Scale
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
