Creamy Vegan Mushroom Stroganoff

Name: Creamy Vegan Mushroom Stroganoff
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Cuisine: Eastern European
Ingredients: 3 to 4 tablespoons olive oil*, (divided); 2 large leeks or 3 small-medium leeks; 20 ounces of mixed mushrooms (~560g) ((see “Ingredient Rundown” section for which variety I used)); 6 garlic cloves, (minced); 1 tablespoon fresh thyme leaves, (roughly chopped, or 1 teaspoon dried thyme); Kosher salt; 1 1/2 cups vegetable broth; 2 tablespoons tamari or soy sauce; 1 tablespoon vegan Worcestershire sauce ((optional)); ¼ cup (~30g) all-purpose flour**; ½ cup (~120 ml) dry white wine, such as Pinot Grigio or Sauvignon Blanc; 1 (13.5 ounce) (400 ml) can of full-fat coconut milk; 2 tablespoons tahini; 2 tablespoons nutritional yeast; 1 teaspoon paprika; ½ teaspoon Dijon mustard or coarse-grain mustard; 12 ounces (340g) pasta of choice; ¼ cup fresh dill, (chopped); Freshly cracked black pepper to taste

Instructions

Prep:20minCook:50min

This is the BEST vegan mushroom stroganoff you will ever try! It’s packed with umami, is super flavorful, and is so creamy you won’t believe it’s dairy-free and vegan. It’s the ultimate comfort food!

Updated at: Sat, 07 Nov 2026 02:05:08 GMT