Description
This Creamy Vegan Mushroom Stroganoff is a rich and flavorful plant-based twist on the classic comfort dish.
Ingredients
Scale
- 2 large leeks or 3 small-medium leeks
- 20 ounces mixed mushrooms (~560g)
- 6 garlic cloves, minced
- 1 tablespoon fresh thyme leaves, roughly chopped (or 1 teaspoon dried thyme)
- ¼ cup fresh dill, chopped
- 1 ½ cups vegetable broth
- 2 tablespoons tamari or soy sauce
- 1 tablespoon vegan Worcestershire sauce (optional)
- ½ cup (120 ml) dry white wine, such as Pinot Grigio or Sauvignon Blanc
- 1 (13.5 ounce) (400 ml) can full-fat coconut milk
- 3 to 4 tablespoons olive oil, divided
- ¼ cup (~30g) all-purpose flour
- 2 tablespoons tahini
- 2 tablespoons nutritional yeast
- 1 teaspoon paprika
- ½ teaspoon Dijon mustard or coarse-grain mustard
- Kosher salt
- Freshly cracked black pepper to taste
- 12 ounces (340g) pasta of choice
Instructions
- Wipe off any dirt patches from the mushrooms with a paper towel or clean kitchen towel. Depending on the variety, slice them or tear them by hand.
- Slice off the dark green tops of the leeks. Cut each leek in half vertically, then slice horizontally. Wash thoroughly in cold water.
- Heat a large sauté pan or Dutch oven over medium-high heat. Add 1 ½ to 2 tablespoons olive oil. When shimmering, add half the leeks and mushrooms. Cook 8-10 minutes until mushrooms brown nicely.
- Reduce heat to medium. Add half the garlic, half the thyme, and ¼ teaspoon kosher salt. Cook for 2-4 minutes until mushrooms become browned and crispy. Transfer batch to a bowl.
- In the same pan, add remaining oil, mushrooms, leeks, garlic, thyme, and salt. Cook until browned and crispy.
- In a medium bowl, whisk together vegetable broth, tamari, Worcestershire sauce, and flour until no lumps remain.
- Pour white wine into the pan with cooked mushrooms. Simmer for 3 minutes until most wine evaporates.
- Whisk the vegetable broth roux into the pan. Bring to a simmer, then stir in coconut milk, tahini, nutritional yeast, ½ teaspoon kosher salt, and paprika. Simmer for 10 minutes until sauce thickens.
- While sauce simmers, bring a large pot of salted water to boil. Cook pasta according to package instructions until al dente. Drain and keep warm.
- Stir Dijon mustard into the stroganoff sauce. Add cooked pasta and chopped dill. Toss gently to coat.
- Portion pasta into bowls. Top each serving with a handful of crispy mushrooms from the first batch and garnish with extra dill.
Notes
- Use any type of pasta you prefer.
- Adjust the seasoning to taste.
- This dish is best served fresh but can be stored in the refrigerator for a couple of days.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 525 kcal
- Sugar: 6 g
- Sodium: 500 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 5 g
- Protein: 16 g
- Cholesterol: 0 mg