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Creamy Vegan Mushroom Stroganoff: A Comforting Plant-Based Classic

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This Creamy Vegan Mushroom Stroganoff is the ultimate plant-based comfort food. Packed with earthy mushrooms and smothered in a rich, dairy-free sauce, it delivers all the creamy goodness of the traditional dish without any animal products. Whether you're vegan or just looking for a hearty, meatless meal, this stroganoff is a crowd-pleaser that will keep everyone coming back for more!

A creamy, rich mushroom stroganoff served in a deep white bowl. The pasta should be coated in the thick, glossy sauce, with tender mushroom slices visible throughout. The dish is garnished with freshly chopped parsley, and the bowl is placed on a rustic wooden table with a napkin beside it. The background is softly blurred, featuring earthy tones, possibly with a hint of warm, soft lighting to create a cozy atmosphere. A fork rests on the edge of the bowl, inviting the viewer to dig in. The mood is warm and comforting.


Key Information:

  • Preparation time: 10 minutes
  • Cooking time: 25 minutes
  • Total time: 35 minutes
  • Number of servings: 4
  • Serving size: 1 bowl (approximately 350g)

Nutritional Information (per serving):

  • Calories: 350 kcal
  • Protein: 12g
  • Carbohydrates: 42g
  • Fat: 14g
  • Fiber: 6g

Ingredients:

  • 1 tablespoon olive oil (15 ml)
  • 1 medium onion, finely chopped (150g / 5 oz)
  • 3 cloves garlic, minced
  • 500g (18 oz) mixed mushrooms (cremini, shiitake, or button), sliced
  • 1 tablespoon soy sauce (15 ml)
  • 1 teaspoon smoked paprika (5g)
  • 1 teaspoon Dijon mustard (5g)
  • 200ml (3/4 cup) vegetable broth
  • 200ml (3/4 cup) coconut cream or unsweetened plant-based cream
  • 1 tablespoon nutritional yeast (optional, for added umami)
  • Salt and pepper, to taste
  • 300g (10.5 oz) pasta (fettuccine, linguine, or your choice of noodles)
  • Fresh parsley, chopped, for garnish

Method of Preparation:

  1. Bring a large pot of salted water to a boil. Cook the pasta according to package instructions, until al dente. Drain and set aside.
  2. Heat the olive oil in a large skillet over medium heat. Add the chopped onions and sauté for 4-5 minutes, until softened and translucent. Add the minced garlic and cook for another minute until fragrant.
  3. Add the sliced mushrooms to the skillet, and cook for 8-10 minutes, stirring occasionally, until the mushrooms are soft and any released moisture has evaporated. Season with salt, pepper, and soy sauce.
  4. Stir in the smoked paprika and Dijon mustard, followed by the vegetable broth. Let it simmer for 5 minutes until the mixture slightly reduces.
  5. Lower the heat and stir in the coconut cream (or plant-based cream) and nutritional yeast, if using. Let the sauce simmer gently for another 5 minutes, allowing it to thicken to a creamy consistency.
  6. Toss the cooked pasta into the skillet with the mushroom sauce, ensuring everything is well coated. Serve hot, garnished with fresh parsley.

Tips for Culinary Success:

  1. Use a variety of mushrooms: Cremini, shiitake, and oyster mushrooms offer a richer, more complex flavor than just one type of mushroom.
  2. Choose the right cream: Unsweetened coconut cream works best, but you can substitute with cashew cream or any other rich plant-based alternative.
  3. Don’t overcook the mushrooms: Cook them until their liquid evaporates; this helps intensify their flavor.
  4. Balance the flavors: Adjust salt, pepper, and soy sauce to taste, especially if your vegetable broth is low in sodium.
  5. Make it gluten-free: Use gluten-free pasta to adapt the dish for gluten-sensitive eaters.

Frequently Asked Questions (FAQs):

  1. Can I use a different plant-based cream?

    Yes, you can substitute coconut cream with cashew cream, almond cream, or oat-based cream. Just make sure it’s unsweetened and thick for a creamy consistency.

  2. How can I make this recipe soy-free?

    Replace soy sauce with tamari or coconut aminos to make the recipe soy-free.

  3. What type of pasta works best for stroganoff?

    Wide, flat noodles like fettuccine or linguine work best as they hold the creamy sauce well, but feel free to use any pasta you like.

  4. Can I add other vegetables to this dish?

    Absolutely! Spinach, peas, or even broccoli can be added to the stroganoff for an extra boost of nutrition.

  5. Can I make this recipe ahead of time?

    Yes! Store it in an airtight container in the fridge for up to 3 days. Reheat it gently on the stovetop, adding a splash of vegetable broth to loosen the sauce if needed.


This Creamy Vegan Mushroom Stroganoff is a comforting dish perfect for weeknight dinners or special occasions. With its hearty mushrooms and velvety sauce, you’ll hardly miss the dairy! Serve it with a sprinkle of fresh parsley and enjoy the wholesome flavors of this plant-based version of a classic. Bon appétit!

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