Description
This Creamy Vegan Mushroom Stroganoff is a rich and flavorful plant-based twist on the classic comfort dish. Featuring sautéed mushrooms, leeks, and a coconut milk-based sauce, it delivers creamy goodness without any dairy.
Ingredients
Scale
- 2 large leeks or 3 small-medium leeks
- 20 ounces mixed mushrooms (~560g)
- 6 garlic cloves, minced
- 1 tablespoon fresh thyme leaves, roughly chopped (or 1 teaspoon dried thyme)
- ¼ cup fresh dill, chopped
- 1 ½ cups vegetable broth
- 2 tablespoons tamari or soy sauce
- 1 tablespoon vegan Worcestershire sauce (optional)
- ½ cup (120 ml) dry white wine, such as Pinot Grigio or Sauvignon Blanc
- 1 (13.5 ounce) (400 ml) can full-fat coconut milk
- 3 to 4 tablespoons olive oil, divided
- ¼ cup (~30g) all-purpose flour
- 2 tablespoons tahini
- 2 tablespoons nutritional yeast
- 1 teaspoon paprika
- ½ teaspoon Dijon mustard or coarse-grain mustard
- Kosher salt
- Freshly cracked black pepper to taste
- 12 ounces (340g) pasta of choice
Instructions
- Wipe off any dirt from the mushrooms with a paper towel. Slice or tear them according to the variety.
- Cut each leek in half and slice horizontally. Wash thoroughly in cold water.
- Heat a large pan over medium-high heat. Add 1 ½ to 2 tablespoons olive oil. Add half the leeks and mushrooms. Cook for 8-10 minutes until browned.
- Reduce heat to medium. Add half the garlic, thyme, and ¼ teaspoon kosher salt. Cook for 2-4 minutes until browned and crispy. Transfer to a bowl.
- Add remaining oil, mushrooms, leeks, garlic, thyme, and salt to the pan. Cook until browned and crispy.
- In a bowl, whisk together vegetable broth, tamari, Worcestershire sauce, and flour until smooth.
- Pour white wine into the pan. Scrape brown bits off the bottom. Simmer for 3 minutes.
- Whisk the vegetable broth roux into the pan. Bring to a simmer, then stir in coconut milk, tahini, nutritional yeast, salt, and paprika. Simmer for 10 minutes until thick.
- While sauce simmers, boil salted water. Cook pasta according to package instructions until al dente. Drain and keep warm.
- Stir Dijon mustard into the sauce. Add cooked pasta and dill. Toss gently to coat.
- Portion pasta into bowls. Top with crispy mushrooms and garnish with extra dill.
Notes
- Adjust seasoning to taste.
- Can substitute different types of pasta.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 525 kcal
- Sugar: 6 g
- Sodium: 800 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 5 g
- Protein: 16 g
- Cholesterol: 0 mg