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Vegan Mushroom Stroganoff

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Vegan Mushroom Stroganoff is a rich, creamy, and savory twist on the classic Russian dish, made completely plant-based. With hearty mushrooms, a velvety sauce, and perfectly cooked pasta, this dish is comforting, easy to make, and bursting with flavor.

Ingredients

  1. 2 tbsp olive oil (or any vegetable oil)
    1 onion, chopped
    3 garlic cloves, minced
    1 lb mushrooms, sliced (cremini, white button, or a mix)
    1 tbsp flour (or cornstarch for a gluten-free option)
    1 1/2 cups vegetable broth
    1 tbsp soy sauce or tamari (for gluten-free)
    1 tsp Dijon mustard
    1/2 tsp dried thyme
    1/4 tsp smoked paprika
    1 cup full-fat coconut milk or cashew cream (for a richer option)
    Salt and pepper, to taste
    Fresh parsley, chopped (for garnish)
    8 oz pasta (egg-free for a fully vegan dish)

Instructions

Cook the pasta according to package instructions. Once cooked, drain and set aside.

  1. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes, until soft and translucent. Add the minced garlic and cook for another 30 seconds until fragrant.
  2. Add the sliced mushrooms and cook for 5-7 minutes, until they release their moisture and become tender.
  3. Sprinkle the flour (or cornstarch) over the mushrooms and stir to combine. Gradually add the vegetable broth, soy sauce, Dijon mustard, thyme, and smoked paprika. Stir until the sauce thickens, about 4-5 minutes.
  4. Stir in the coconut milk or cashew cream and cook for another 3-4 minutes, until the sauce becomes creamy and velvety. If the sauce is too thick, add more vegetable broth or water to adjust the consistency.
  5. Taste and adjust seasoning with salt and pepper. Toss the cooked pasta into the sauce, stirring to coat the noodles completely.
  6. Serve hot, garnished with freshly chopped parsley.

Notes

  1. Extra Vegetables: Add spinach, peas, or carrots for added texture and color.
  2. Gluten-Free: Use gluten-free pasta and cornstarch instead of flour for a gluten-free version.
  3. Smoky Flavor: Add a dash of liquid smoke or extra smoked paprika for a smoky twist.
  4. Cashew Cream: For a richer, nuttier flavor, you can use homemade cashew cream by blending soaked cashews with water until smooth, and adding it to the sauce.
  5. Storage: Leftover stroganoff can be stored in an airtight container in the refrigerator for up to 3 days.
  6. Reheating: Reheat on the stove over low heat with a splash of vegetable broth or water to loosen the sauce if necessary.

Nutrition

Find it online: https://thefamilycooking.com/vegan-mushroom-stroganoff/