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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
