Description
This creamy vegan mushroom stroganoff is a rich and flavorful dish packed with umami from mixed mushrooms and a luscious, dairy-free sauce made with coconut milk, tahini, and nutritional yeast. It’s the ultimate comfort food that’s both vegan and satisfying, perfect for a cozy weeknight dinner.
Ingredients
Scale
Vegetables and Mushrooms
- 3 to 4 tablespoons olive oil, divided
- 2 large leeks or 3 small-medium leeks
- 20 ounces of mixed mushrooms (~560g) (such as oyster, maitake, or cremini)
- 6 garlic cloves, minced
- 1 tablespoon fresh thyme leaves, roughly chopped (or 1 teaspoon dried thyme)
- ¼ cup fresh dill, chopped
- Freshly cracked black pepper to taste
Sauce
- Kosher salt
- 1 ½ cups vegetable broth
- 2 tablespoons tamari or soy sauce
- 1 tablespoon vegan Worcestershire sauce (optional)
- ¼ cup (~30g) all-purpose flour
- ½ cup (~120 ml) dry white wine, such as Pinot Grigio or Sauvignon Blanc
- 1 (13.5 ounce) (400 ml) can of full-fat coconut milk
- 2 tablespoons tahini
- 2 tablespoons nutritional yeast
- 1 teaspoon paprika
- ½ teaspoon Dijon mustard or coarse-grain mustard
Pasta
- 12 ounces (340g) pasta of choice
Instructions
- Prep the mushrooms: Wipe off any dirt patches with a paper towel or clean towel. Depending on the variety, slice or tear the mushrooms by hand (oyster and maitake tear easily).
- Prep the leeks: Slice off the dark green tops and discard or save for broth. Cut each leek in half vertically, then slice horizontally but not too thinly. Wash chopped leeks thoroughly in cold water to remove grit, then pat dry.
- Cook first batch of mushrooms and leeks: Heat a large sauté pan or Dutch oven over medium-high heat with 1 ½ to 2 tablespoons olive oil. Add half of the leeks and mushrooms and cook 8-10 minutes until mushrooms are browned, stirring occasionally.
- Add aromatics: Reduce heat to medium, add half of the garlic, thyme, and ¼ teaspoon kosher salt. Cook 2-4 more minutes until mushrooms are crispy. Transfer this batch to a plate. Repeat the entire process with remaining oil, mushrooms, leeks, garlic, thyme, and salt.
- Make vegetable broth roux: In a medium bowl, whisk vegetable broth, tamari, Worcestershire sauce (if using), and flour until smooth and no clumps remain.
- Deglaze pan with wine: Pour white wine into the pan with the cooked mushrooms. Use a wooden spoon to scrape up brown bits. Simmer 3 minutes until alcohol smell dissipates and most wine evaporates.
- Add broth roux and enrich sauce: Pour vegetable broth mixture into the pan and whisk to combine. Bring to a simmer. Stir in coconut milk, tahini, nutritional yeast, ½ teaspoon kosher salt, and paprika. Simmer over medium-low heat for 10 minutes until thick and creamy.
- Cook pasta: Meanwhile, bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Drain and keep warm.
- Finish sauce and combine: Stir Dijon mustard into the stroganoff sauce. Add hot cooked pasta and chopped dill (or parsley), tossing to coat thoroughly.
- Serve: Divide pasta among plates or bowls. Top each serving with a handful of the crispy mushrooms from the first batch and garnish with extra dill or parsley.
Notes
- This is the BEST vegan mushroom stroganoff you will ever try! It’s packed with umami and super flavorful.
- The creamy sauce is dairy-free but rich, thanks to coconut milk, tahini, and nutritional yeast.
- Leeks can hold dirt; washing thoroughly is crucial.
- You can use any mixed mushrooms, but oyster and maitake add great texture.
- Use white wine to deglaze and add depth, but you can omit or substitute with extra broth if needed.
- For best results, do not stir mushrooms too frequently to get a nice caramelized crust.
Nutrition
- Serving Size: 1 serving
- Calories: 525 kcal
- Sugar: 5 g
- Sodium: 560 mg
- Fat: 25 g
- Saturated Fat: 14 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 5 g
- Protein: 16 g
- Cholesterol: 0 mg
