Vegan Mushroom Stroganoff
Indulge in the heartwarming embrace of this creamy Vegan Mushroom Stroganoff, a plant-based twist on a classic comfort dish. Featuring tender, earthy mushrooms enveloped in a rich, dairy-free sauce made with luscious coconut milk and savory nutritional yeast, it's a truly satisfying meal. This recipe delivers deep flavor and a comforting texture, proving that vegan cuisine can be both decadent and delightful.
Prep Time
15 minutes
Cook Time
25 minutes
Total Time
40 minutes
Servings
4-6 servings
Keywords
Why This Recipe Delivers
- Rich and incredibly creamy, satisfying that classic stroganoff craving without dairy.
- Packed with savory, umami-rich mushrooms for a robust flavor profile.
- A surprisingly quick and easy weeknight meal, ready in under an hour.
- Hearty and comforting, perfect for a cozy dinner.
- An excellent way to enjoy a plant-based meal that's full of flavor.
Ingredients
- 340g (12 ounces) fettuccine or wide egg-free noodles
- 30ml (2 tablespoons) olive oil
- 1 medium onion (approx. 150g), finely diced
- 300g (3 cups) cremini (baby bella) or button mushrooms, thinly sliced
- 2 cloves garlic, freshly minced
- 240ml (1 cup) vegetable broth, low sodium
- 240ml (1 cup) full-fat coconut milk (from a can)
- 30ml (2 tablespoons) nutritional yeast
- 15ml (1 tablespoon) cornstarch, mixed with 30ml (2 tablespoons) cold water to form a slurry
- Fine sea salt, to taste
- Freshly ground black pepper, to taste
- Fresh parsley, chopped, for garnish (optional)
Instructions
- Bring a large pot of salted water to a rolling boil. Add the fettuccine or wide noodles and cook according to package instructions until al dente. Drain the pasta thoroughly, reserving about 60ml (1/4 cup) of the pasta water, then set the drained pasta aside.
- While the pasta cooks, heat the olive oil in a large skillet or Dutch oven over medium heat. Add the finely diced onion and cook, stirring occasionally, for 3-5 minutes until softened and translucent. Add the thinly sliced mushrooms to the skillet. Increase the heat slightly to medium-high and sauté the mushrooms, stirring periodically, for 7-10 minutes, or until they have released their moisture, browned beautifully, and are tender. This browning step is crucial for developing deep flavor. Stir in the minced garlic and cook for an additional 1 minute until fragrant, being careful not to burn it.
- Pour in the vegetable broth and full-fat coconut milk, scraping up any browned bits from the bottom of the pan. Bring the mixture to a gentle simmer. Stir in the nutritional yeast, which adds a cheesy, umami depth to the sauce. Continue to simmer for 5 minutes, allowing the flavors to meld and the sauce to slightly reduce. Whisk the cornstarch slurry one more time to ensure no lumps, then gradually stir it into the simmering sauce. Cook, stirring constantly, for 1-2 minutes, or until the sauce has thickened to your desired consistency. If the sauce becomes too thick, you can thin it with a splash of the reserved pasta water.
- Add the cooked and drained pasta directly to the skillet with the stroganoff sauce. Toss everything together thoroughly until the noodles are evenly coated in the creamy sauce. Season generously with fine sea salt and freshly ground black pepper to taste.
- Serve the Vegan Mushroom Stroganoff immediately, garnished with fresh chopped parsley, if desired, for a burst of color and freshness.
Tools You’ll Need
- Large pot for cooking pasta
- Large skillet or Dutch oven
- Whisk
- Cutting board
- Sharp knife
- Colander
- Measuring cups and spoons
Essential Success Tips
- Ensure your mushrooms are thoroughly browned before adding liquids; this caramelization is key to deep, savory flavor.
- Use full-fat canned coconut milk for the creamiest, richest sauce texture. Shake the can well before opening.
- Don't overcook your pasta; it should be al dente as it will finish cooking slightly in the warm sauce.
- Always whisk your cornstarch with cold water before adding it to hot liquids to prevent lumps.
- Taste and adjust seasoning (salt, pepper, and even a splash of lemon juice for brightness) before serving.
Professional Cooking Secrets
- To achieve a deeper mushroom flavor, slice your mushrooms thinly and sauté them in a single layer without overcrowding the pan. Cook them in batches if necessary, allowing them to release moisture and caramelize before stirring frequently. This process significantly enhances their umami.
- For an extra layer of complexity, consider adding a dash of tamari or soy sauce along with the vegetable broth, which will boost the savory notes of the dish even further.
- A final sprinkle of fresh dill or chives, in addition to parsley, can elevate the herby freshness, complementing the richness of the stroganoff sauce beautifully.
Notes
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The sauce may thicken further upon chilling; reheat gently on the stovetop, adding a splash of vegetable broth or water to loosen if needed.
- Variations: Feel free to add a handful of fresh spinach or kale to the sauce during the last few minutes of simmering for added greens. You can also experiment with different types of pasta, such as penne or spirals.
- Gluten-Free Option: Use your favorite gluten-free pasta to make this dish entirely gluten-free.
Frequently Asked Questions
Can I use different types of mushrooms?
Absolutely! While cremini or button mushrooms are commonly used, feel free to experiment with wild mushrooms like shiitake, oyster, or even a mix for a more complex flavor profile. Just ensure they are sliced evenly.
What if my sauce is too thin or too thick?
If the sauce is too thin, create another small cornstarch slurry (1 teaspoon cornstarch with 2 teaspoons cold water) and stir it in gradually while simmering until desired thickness is reached. If it's too thick, thin it out with a splash of warm vegetable broth, reserved pasta water, or more coconut milk until it reaches your preferred consistency.
Can I make this dish ahead of time?
While best served fresh, you can prepare the mushroom stroganoff sauce ahead of time and store it separately. Cook the pasta just before serving, then combine the reheated sauce and freshly cooked pasta for optimal texture.
Nutrition Facts (Per Serving)
Approximately 480 calories, 15g protein, 25g fat, 50g carbohydrates per serving (based on 4 servings).
Allergy Information
Contains coconut (from coconut milk) and gluten (from conventional pasta). For a gluten-free version, ensure you use certified gluten-free pasta. This dish is naturally dairy-free and egg-free.
No comment