Vegan Mushroom Stroganoff Recipe

If you’re on the hunt for a comforting, rich, and utterly satisfying dish that happens to be completely plant-based, I’ve got just the thing for you. This Vegan Mushroom Stroganoff Recipe is hands down one of my all-time favorites—not only because it’s packed with creamy, umami-rich flavors, but also because it shows just how indulgent vegan comfort food can be. Trust me, once you try this, you might just forget all about the traditional dairy-filled version!

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Ingredients You’ll Need

The magic of this Vegan Mushroom Stroganoff Recipe lies in the balance of fresh, earthy mushrooms, aromatic leeks, and a luscious creamy sauce. Picking the right mushrooms is key, and I usually grab a mix for more complex flavor!

• Olive oil: Helps sauté the vegetables with a lovely richness.
• Leeks: Adds subtle sweetness and depth; just remember to clean them well—they can be pretty sandy.
• Mixed mushrooms: I love using a combo like cremini, shiitake, and oyster for different textures.
• Garlic cloves: A must for that warming, savory kick.
• Fresh thyme leaves: Or dried thyme, both bring great herbaceous notes that complement mushrooms perfectly.
• Kosher salt: Seasoning is everything — don’t skip it!
• Vegetable broth: The base for the sauce; homemade or good-quality store-bought works well.
• Tamari or soy sauce: Gives the stroganoff a deep, savory umami punch.
• Vegan Worcestershire sauce (optional): Adds complexity and a slight tang — but if you can’t find it, no worries.
• All-purpose flour: For thickening the sauce into that velvety perfection.
• Dry white wine: Pinot Grigio or Sauvignon Blanc provide just enough acidity and taste without overpowering.
• Full-fat coconut milk: The star that creates the creamy, dreamy texture while remaining vegan.
• Tahini: A unique touch that elevates the sauce with natural richness.
• Nutritional yeast: That cheesy, nutty flavor that makes this dish so comforting.
• Paprika: Adds warmth and a subtle smoky note.
• Dijon mustard or coarse-grain mustard: Brightens and balances the creaminess.
• Pasta of choice: I usually use egg-free noodles like fettuccine or penne.
• Fresh dill: Or parsley if you prefer, for a fresh herbaceous finish.
• Freshly cracked black pepper: Always fresh cracked for the best flavor burst.

Variations

This Vegan Mushroom Stroganoff Recipe is fantastic as is, but I often tweak it based on what I have in the fridge or who I’m cooking for. Feel free to make it your own!

• Variation: Sometimes I substitute coconut milk with cashew cream to make it even richer and less coconut-y, which some friends prefer.
• Variation: Adding a splash of smoked paprika brings a more pronounced smoky flavor that’s delicious with mushrooms.
• Variation: For extra protein, tossing in cooked lentils or cubed tofu works beautifully.
• Variation: You can switch up the pasta for gluten-free or spiralized veggies like zucchini noodles for a lighter version.

How to Make Vegan Mushroom Stroganoff Recipe

Step 1: Prep Your Mushrooms & Leeks with Care

Start by gently wiping the mushrooms with a damp cloth—no soaking! This keeps them from becoming soggy. Slice or tear them depending on their type; oyster mushrooms tear nicely and add great texture. For the leeks, cut off the tough dark green parts (save those for veggie broth if you like) then slice the lighter parts. Make sure to soak and rinse the leeks in cold water thoroughly—leeks tend to hold a lot of grit, and the trick is to swish them around well and lift them out so no dirt sneaks in.

Step 2: Brown Your Mushrooms and Leeks in Batches

This is where the flavor magic happens. Heat a large, deep sauté pan or Dutch oven and add about 1 1/2 to 2 tablespoons of olive oil. Cook half the mushrooms and leeks over medium-high heat, stirring occasionally but not too often, so they get those lovely browned edges. After about 8-10 minutes, lower the heat to medium, toss in half your garlic, thyme, and some salt, and cook 2-4 more minutes until crisp and golden. Transfer to a bowl and repeat with the rest. This two-batch technique gives you far better browning and texture than crowding the pan.

Step 3: Whisk Together the Vegetable Broth Roux

While your mushrooms are cooking, mix the vegetable broth, tamari, vegan Worcestershire (if using), and flour in a bowl until smooth. This mixture is the key to a thick, luscious sauce, so whisk until no lumps are visible—it’ll meld beautifully with your wine and coconut milk later.

Step 4: Deglaze the Pan and Build the Sauce

Pour the white wine into the pan with the cooked mushrooms and scrape up all those tasty browned bits stuck to the bottom. This step adds incredible depth. Let the alcohol cook off for about 3 minutes. Then whisk in the broth roux and bring to a simmer, followed by adding the coconut milk, tahini, nutritional yeast, salt, and paprika. Keep it simmering gently for 10 minutes—the sauce will thicken and become silky smooth, which is when you’ll know you nailed it.

Step 5: Cook the Pasta & Combine Everything

While the sauce thickens, boil your pasta in salted water until al dente. Drain and keep warm. Stir the Dijon mustard into your stroganoff sauce, then add the hot pasta and fresh dill. Toss everything together so every strand is coated in that creamy, flavorful sauce.

Step 6: Plate and Garnish

Serve the pasta in bowls or plates and spoon that first batch of crispy mushrooms on top for contrast—the crispy bits add a world of texture and flavor. Scatter a little extra dill or parsley and fresh cracked pepper to finish it off. You’re ready to dig in!

How to Serve Vegan Mushroom Stroganoff Recipe

Garnishes

I almost always finish this stroganoff with fresh dill because its brightness cuts through the creaminess so nicely. Sometimes I swap in flat-leaf parsley when I’m out of dill or want a slightly different herb flavor. A sprinkle of cracked black pepper or even a dash of smoked paprika on top is my go-to final touch.

Side Dishes

This dish is pretty hearty on its own, but I like pairing it with a simple green salad tossed with lemon vinaigrette to add freshness. Roasted or steamed green beans, asparagus, or a garlicky kale sauté also complement the stroganoff beautifully.

Creative Ways to Present

For special occasions, I’ve served this Vegan Mushroom Stroganoff Recipe layered in individual ramekins topped with crispy shallots and fresh herbs, making it look restaurant-grade. You could also try serving it over creamy polenta or mashed potatoes instead of pasta for a cozy twist.

Make Ahead and Storage

Storing Leftovers

Leftover stroganoff keeps really well in an airtight container in the fridge for up to 4 days. I usually store the sauce separately from the pasta if I know I’ll be reheating, because pasta can get mushy if soaked too long.

Freezing

I’ve frozen this sauce on its own with great results. Portion it out in freezer-safe containers or bags, and thaw overnight in the fridge before reheating. The texture and flavor hold up surprisingly well thanks to the coconut milk base.

Reheating

Warm leftovers gently on the stove over low heat, stirring often. If the sauce thickened too much after refrigeration, just stir in a splash of vegetable broth or water to loosen it back up. Avoid microwaving at high power, as it can curdle coconut milk-based sauces.

FAQs

Final Thoughts

This Vegan Mushroom Stroganoff Recipe holds a special place in my kitchen because it proves plant-based cooking can be indulgent comfort food without compromise. Every time I serve it, my family dives in eagerly and asks for seconds. I truly believe once you taste how creamy and flavorful this dish is, you’ll want to make it part of your regular dinner rotation, especially when you need that cozy, satisfying meal at the end of the day. Give it a try — you won’t regret it!

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