Creamy Vegan Mushroom Stroganoff

Name: Creamy Vegan Mushroom Stroganoff
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Cuisine: European, 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; 1 tablespoon marmite; 1 tablespoon vegan Worcestershire sauce ((optional)) 1 tbsp ketchup 1 tbsp apple cider vinegar 1 dash hot sauce small pinch of onion powder small pinch of garlic powder; 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

9 steps

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: Thu, 17 Aug 2023 08:06:49 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories523.6 kcal (26%)

Total Fat24.5 g (35%)

Carbs60.1 g (23%)

Sugars3.9 g (4%)

Protein15.5 g (31%)

Sodium475.4 mg (24%)

Fiber4.7 g (17%)

% Daily Values based on a 2,000 calorie diet

Instructions

Step 1

1. Clean and cut the mushrooms and leeks

leeks2

mixed mushrooms560g

Step 2

3. Heat a large sauté pan with deep sides (or a Dutch oven) over medium-high heat and add 1 1/2 to 2 tablespoons of olive oil. Add the leeks and mushrooms (add half if they don’t all fit)

olive oil3 tablespoons

leeks2

mixed mushrooms560g

Step 3

4. Reduce the heat to medium and add garlic, thyme, and 1/4 teaspoon kosher salt. Cook for 2-4 minutes, or until the mushrooms are browned and crispy. Repeat the process with the remaining oil, mushrooms, leeks, garlic, thyme, and salt if you can only do half at a time

olive oil3 tablespoons

leeks2

mixed mushrooms560g

garlic cloves6

fresh thyme leaves1 tablespoon

kosher salt

Step 4

5. While the mushrooms are cooking, make the “vegetable broth roux.” In a medium bowl, whisk together the vegetable broth, tamari, Worcestershire sauce (if using), and flour in. Whisk until until no clumps remain.

vegetable broth1 ½ cups

marmite1 tablespoon

vegan Worcestershire sauce1 tablespoon

ketchup1 Tbsp

apple cider vinegar1 Tbsp

hot sauce1 dash

onion powder

garlic powder

all-purpose flour¼ cup

Step 5

6. Add the white wine with the cooked mushrooms, and use a wooden spoon or flat-ended spatula to deglaze the pan by scraping up any brown bits on the bottom of the pan. Reduce the heat as needed to simmer for 3 minutes, or until the smell of alcohol has dissipated and the wine has mostly evaporated.

dry white wine½ cup

Step 6

7. Pour the vegetable broth roux into the pan and whisk to combine, ensuring there are no clumps. Bring to a simmer, then pour in the coconut milk, tahini, nutritional yeast, ½ teaspoon kosher salt, and paprika. Bring to a simmer over medium-low heat. Cook for 10 minutes, until the sauce is thickened and very creamy.

can of full-fat coconut milk13.5 ounce

tahini2 tablespoons

nutritional yeast2 tablespoons

paprika1 teaspoon

Step 7

8. Meanwhile, cook the pasta.

pasta340g

Step 8

9. Stir the Dijon mustard into the stroganoff sauce and stir. Add the hot cooked pasta and chopped dill (or parsley), and toss to coat.

dijon mustard½ teaspoon

fresh dill¼ cup

Step 9

10. Divide the pasta among plates or bowls, and top each with a handful of the first batch of crispy mushrooms and extra dill (or parsley) to garnish.