Comforting Vegan Mushroom Stroganoff
Craving a creamy, rich dish that's completely plant-based? This vegan mushroom stroganoff ticks all the boxes! It's the perfect solution for those who want a comforting meal without the dairy. With earthy mushrooms and a velvety sauce, this recipe is sure to satisfy your taste buds.
Ingredients
- 8 ounces of wide pasta (like fettuccine or egg noodles)
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 16 ounces mushrooms, sliced (cremini or button mushrooms work well)
- 1 teaspoon smoked paprika
- 1 tablespoon soy sauce or tamari
- 1 cup vegetable broth
- 1 cup coconut milk or cashew cream
- Salt and pepper to taste
- Fresh parsley, chopped for garnish
Instructions
- Cook the Pasta: In a large pot, cook the pasta according to the package instructions. Drain and set aside.
- Sauté the Vegetables: In a large skillet, heat the olive oil over medium heat. Add the onion and garlic, and sauté until fragrant and translucent (about 3-5 minutes).
- Add the Mushrooms: Stir in the sliced mushrooms and cook until they release their juices and become tender (about 5-7 minutes).
- Season the Mixture: Add the smoked paprika and soy sauce to the skillet, stirring to combine. Pour in the vegetable broth and coconut milk, bringing the mixture to a gentle simmer.
- Thicken the Sauce: Allow the sauce to simmer for about 5-10 minutes until it thickens slightly. Adjust seasoning with salt and pepper to taste.
- Combine Pasta and Sauce: Add the cooked pasta to the skillet, tossing to coat the noodles in the creamy sauce. Heat through.
- Serve: Garnish with fresh parsley and enjoy your comforting vegan mushroom stroganoff!
Cook’s tips
- Use a mix of mushrooms (like cremini, shiitake, and oyster) for a deeper, more complex flavor.
- Make sure the skillet is hot before adding mushrooms; cook them in a single layer to get a nice sear.
- If the sauce becomes too thick, whisk in a splash of vegetable broth to reach your desired consistency.
- For an extra creamy texture, blend half of the sauce with an immersion blender before adding the pasta.
Substitutions
- Use gluten-free pasta and tamari instead of soy sauce to make this dish gluten-free.
- Replace coconut milk with unsweetened almond milk plus 1 tablespoon of cornstarch for a lighter sauce.
- Swap the smoked paprika for regular paprika and add a pinch of liquid smoke for a similar smoky flavor.
- Add a tablespoon of nutritional yeast for a cheesy, umami boost.
Storage & reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of broth or water to loosen the sauce.
Frequently asked questions
Can I use other types of mushrooms?
Absolutely! Cremini, button, shiitake, or a mix of wild mushrooms all work well. Just adjust cooking time as needed.
Is this recipe gluten-free?
Not as written, but you can easily make it gluten-free by using gluten-free pasta and tamari instead of soy sauce.
Can I make this ahead of time?
Yes, this dish is meal prep-friendly. Store it in the fridge and reheat when ready to serve.
What can I add for extra protein?
Cooked lentils, tofu cubes, or even white beans are great additions to make this dish more filling.
