Description
This Vegan Mushroom Stroganoff is a creamy, comforting dish that swaps traditional dairy for rich coconut milk and nutritional yeast, delivering a savory, umami-packed sauce that’s perfect over pasta, rice, or mashed potatoes. It’s a quick, hearty meal ideal for plant-based diets, featuring tender mushrooms, fragrant herbs, and a smoky paprika kick.
Ingredients
Scale
Main Ingredients
- 2 tbsp extra virgin olive oil (approx. 28g)
- 2 medium yellow onions, diced (approx. 2 cups or 284g)
- 6 cloves garlic, minced (approx. 18g)
- ¼ cup parsley, chopped (reserve some for garnish)
- 1⅓ lb mushrooms, quartered (approx. 600g)
- 2 tsp smoked paprika
- 2 tsp dried thyme
- 2 cans (13.5 oz each) unsweetened full-fat coconut milk, well shaken (approx. 800ml or 568g total)
- 2 tbsp soy sauce (approx. 30ml)
- 2 tbsp Dijon mustard (approx. 30g)
- 4 tbsp nutritional yeast (approx. 20g)
- ⅛ tsp salt or to taste
To Serve
- Cooked pasta, rice, or mashed potatoes
- Green onion, sliced (optional garnish)
Instructions
- Prepare Vegetables: Dice the yellow onions and mince the garlic. Chop the parsley and quarter the mushrooms to ensure they cook evenly and absorb flavors.
- Sauté Onions and Mushrooms: Heat 2 tablespoons of olive oil in a large skillet or shallow pan over medium heat. Add the diced onions and cook for 2 to 3 minutes until they soften. Then add the quartered mushrooms and minced garlic, cooking for another 2 minutes while stirring frequently to prevent sticking.
- Add Spices: Stir in 2 teaspoons each of smoked paprika and dried thyme. Cook the mixture for 1 to 2 minutes to release the aromas and develop the depth of flavor.
- Simmer Sauce: Pour in 2 cans of unsweetened full-fat coconut milk, 2 tablespoons of soy sauce, and 2 tablespoons of Dijon mustard. Mix well, bring the liquid to a gentle boil, then reduce the heat and let it simmer uncovered for 10 to 15 minutes. This allows the sauce to thicken and the flavors to meld.
- Finish and Adjust: Stir in 4 tablespoons of nutritional yeast and most of the chopped parsley, reserving some parsley for garnish. Taste the stroganoff and adjust the seasoning by adding a pinch of salt or more soy sauce if needed.
- Serve: Spoon the creamy mushroom stroganoff over your choice of cooked pasta, rice, or mashed potatoes. Garnish with the remaining parsley and sliced green onions if desired for an extra fresh touch.
Notes
- You can substitute the mushrooms with a mix of your favorites like cremini, shiitake, or portobello for varied texture and flavor.
- The coconut milk should be full-fat and unsweetened for the best creamy consistency and subtle sweetness.
- If soy sauce is not preferred, tamari or coconut aminos work as great gluten-free alternatives.
- Nutritional yeast provides a cheesy flavor without dairy; ensure to use the vegan variety.
- For thicker sauce, simmer for a longer time; for thinner sauce, reduce simmer time or add a splash of vegetable broth as needed.
- This dish freezes well; store leftovers in an airtight container and reheat gently on the stovetop or microwave.
Nutrition
- Serving Size: 1 serving (approx. 1/4 of recipe)
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 480 mg
- Fat: 25 g
- Saturated Fat: 20 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 0 mg
