Vegan Mushroom Stroganoff Recipe

Introduction

This Vegan Mushroom Stroganoff is a comforting, creamy dish that transforms simple ingredients into a rich, flavorful meal. Made with tender mushrooms and a luscious coconut milk sauce, it’s perfect for anyone craving a plant-based twist on a classic favorite.

Ingredients

• 12 oz fettuccine or any wide noodles of your choice
• 2 tablespoons olive oil
• 1 onion, finely diced
• 3 cups mushrooms, thinly sliced (use cremini or button mushrooms)
• 2 garlic cloves, minced
• 1 cup vegetable broth
• 1 cup coconut milk (from a can for extra creaminess)
• 2 tablespoons nutritional yeast
• 1 tablespoon cornstarch, mixed with 2 tablespoons water
• Salt and black pepper, to taste

Instructions

1. Step 1: Cook the fettuccine or noodles according to the package directions. Once done, drain the pasta and set it aside for later.
2. Step 2: Heat the olive oil in a large skillet over medium heat. Add the diced onion and sliced mushrooms, cooking until they’re soft and lightly golden. Stir in the minced garlic and let it cook for about 1 minute, just until fragrant.
3. Step 3: Pour in the vegetable broth and coconut milk, stirring to combine. Add the nutritional yeast and let the mixture simmer gently for about 5 minutes.
4. Step 4: Stir the cornstarch and water mixture (slurry) into the skillet. Cook the sauce for another 2-3 minutes, stirring often, until it thickens to a creamy consistency.
5. Step 5: Toss the cooked pasta into the skillet, making sure it’s fully coated in the rich, creamy sauce. Taste and adjust with salt and pepper as needed.
6. Step 6: Serve the stroganoff warm, garnished with a sprinkle of fresh herbs if desired.

Tips & Variations

• For deeper flavor, try adding a splash of soy sauce or tamari to the sauce before simmering.
• Use a mix of mushrooms like shiitake or portobello for added texture and earthiness.
• If you prefer a thicker sauce, add a bit more cornstarch slurry gradually until desired thickness is reached.
• Garnish with fresh parsley or chives to brighten the dish before serving.

Storage

Store leftover stroganoff in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of vegetable broth or water if the sauce thickens too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta?

Yes, wide noodles like pappardelle or egg-free pasta work well, but feel free to use your favorite shape.

Is the coconut milk flavor noticeable in the dish?

The coconut milk adds creaminess without a strong coconut taste, making the sauce rich and smooth with a subtle sweetness.

Vegan Mushroom Stroganoff Recipe

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★★★★★

4.5 from 53 reviews

• Author: Rafael
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Diet: Vegan

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Description

This Vegan Mushroom Stroganoff is a creamy, comforting dish featuring wide noodles tossed in a rich sauce made from sautéed mushrooms, coconut milk, and nutritional yeast. Perfect for a hearty plant-based dinner, it combines tender mushrooms and a luscious, dairy-free sauce for a delicious twist on the classic stroganoff.

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Ingredients

Scale 1x2x3x

Pasta

• 12 oz fettuccine or any wide noodles of your choice

Sauce

• 2 tablespoons olive oil
• 1 onion, finely diced
• 3 cups mushrooms, thinly sliced (use cremini or button mushrooms)
• 2 garlic cloves, minced
• 1 cup vegetable broth
• 1 cup coconut milk (from a can for extra creaminess)
• 2 tablespoons nutritional yeast
• 1 tablespoon cornstarch, mixed with 2 tablespoons water
• Salt and black pepper, to taste

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Instructions

1. Cook the Pasta: Bring a large pot of salted water to a boil and cook the fettuccine or wide noodles according to the package instructions. Once cooked, drain the pasta and set it aside while you prepare the sauce.
2. Sauté the Aromatics and Mushrooms: Heat the olive oil in a large skillet over medium heat. Add the finely diced onion and thinly sliced mushrooms, cooking until the mushrooms are tender and lightly golden. Then stir in the minced garlic and cook for about 1 minute until fragrant.
3. Add Liquids and Nutritional Yeast: Pour in the vegetable broth and canned coconut milk, stirring to combine all ingredients evenly. Stir in the nutritional yeast and allow the mixture to simmer gently for about 5 minutes to meld the flavors.
4. Thicken the Sauce: Mix the cornstarch with water to create a slurry, then slowly pour it into the skillet. Stir continuously and cook for 2 to 3 minutes until the sauce thickens to a creamy, smooth consistency.
5. Combine Pasta and Sauce: Add the drained pasta directly into the skillet and toss well to ensure every strand is coated with the rich mushroom stroganoff sauce. Adjust seasoning with salt and black pepper to taste.
6. Serve: Serve the vegan mushroom stroganoff warm, optionally garnished with fresh herbs such as parsley for an added burst of color and flavor.

Notes

• You can substitute the mushrooms with other varieties like portobello or shiitake for a different flavor profile.
• To make it gluten-free, use gluten-free pasta options.
• Fresh herbs like thyme or parsley enhance the flavor and presentation.
• This dish stores well in the refrigerator for up to 3 days and reheats nicely.
• If you prefer a thicker sauce, increase the cornstarch amount slightly and adjust the liquid accordingly.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Vegan, American-inspired

Keywords: Vegan mushroom stroganoff, Dairy-free stroganoff, Creamy mushroom pasta, Vegan comfort food, Coconut milk stroganoff