Why Make This Recipe
Vegan Mushroom Stroganoff is a tasty and creamy dish that will satisfy your comfort food cravings without any animal products. It offers a rich flavor and hearty texture, thanks to the mushrooms and creamy coconut milk. This dish is not only delicious but also quick to prepare, making it perfect for busy weeknights. Plus, it’s easy to customize and can be served over various bases like pasta, rice, or mashed potatoes.
How to Make Vegan Mushroom Stroganoff
Ingredients
- 2 tbsp olive oil (extra virgin; 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 13.5 oz cans coconut milk (unsweetened full-fat; 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)
- Cooked pasta, rice, or mashed potatoes (to serve)
- Green onion (sliced; optional garnish)
Directions
- Dice the yellow onions and mince the garlic. Chop the parsley and quarter the mushrooms.
- In a large skillet or shallow pan, heat the olive oil over medium heat. Add the onions and cook for 2–3 minutes until softened.
- Add the mushrooms and garlic, cooking for 2 more minutes while stirring often.
- Mix in the smoked paprika and thyme. Cook for 1–2 minutes, stirring, until fragrant.
- Pour in the coconut milk, soy sauce, and Dijon mustard. Stir to combine well. Bring to a gentle boil, then reduce the heat and let it simmer uncovered for 10–15 minutes, until the sauce thickens to your liking.
- Stir in the nutritional yeast and most of the parsley, keeping a little for garnish. Taste and adjust the seasoning with a pinch of salt or more soy sauce if needed.
- Spoon the stroganoff over your choice of pasta, mashed potatoes, or rice. Garnish with the remaining parsley and sliced green onion if desired.
How to Serve Vegan Mushroom Stroganoff
Serve Vegan Mushroom Stroganoff over your favorite cooked pasta, rice, or mashed potatoes. This dish pairs well with a fresh salad or steamed vegetables for a complete meal. You can sprinkle some green onions on top for an added crunch and flavor.
How to Store Vegan Mushroom Stroganoff
To store Vegan Mushroom Stroganoff, let it cool completely and then transfer it to an airtight container. It can be kept in the refrigerator for up to 3-4 days. For longer storage, consider freezing it. The stroganoff can be frozen for up to 2 months. When ready to eat, thaw it in the refrigerator overnight and reheat on the stove or in the microwave until warm.
Tips to Make Vegan Mushroom Stroganoff
- Feel free to use different types of mushrooms, such as cremini, shiitake, or portobello, for varied flavor.
- To add a splash of brightness, include a squeeze of lemon juice right before serving.
- You can adjust the thickness of the sauce by adding more or less coconut milk depending on your preference.
Variation
You can make a gluten-free version by using gluten-free pasta or rice instead of regular pasta. Additionally, adding vegetables like spinach or kale can boost the nutrient content and add more texture.
FAQs
Can I use other non-dairy milks instead of coconut milk?
Yes, you can use other non-dairy milks, but coconut milk gives the best creamy consistency and flavor for this recipe.Is this recipe suitable for meal prep?
Yes, Vegan Mushroom Stroganoff stores well in the fridge or freezer, making it a great option for meal prep.Can I add protein to this dish?
Absolutely! You can add chickpeas, lentils, or even tofu to increase the protein content and make it more filling.
Vegan Mushroom Stroganoff
Ingredients
Main Ingredients
- 2 tbsp olive oil extra virgin; 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 13.5 oz cans coconut milk unsweetened full-fat; 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
- Cooked pasta, rice, or mashed potatoes to serve
- Green onion sliced; optional garnish
Instructions
Preparation
- Dice the yellow onions and mince the garlic. Chop the parsley and quarter the mushrooms.
Cooking
- In a large skillet or shallow pan, heat the olive oil over medium heat. Add the onions and cook for 2–3 minutes until softened.
- Add the mushrooms and garlic, cooking for 2 more minutes while stirring often.
- Mix in the smoked paprika and thyme. Cook for 1–2 minutes, stirring, until fragrant.
- Pour in the coconut milk, soy sauce, and Dijon mustard. Stir to combine well. Bring to a gentle boil, then reduce the heat and let it simmer uncovered for 10–15 minutes, until the sauce thickens to your liking.
- Stir in the nutritional yeast and most of the parsley, keeping a little for garnish. Taste and adjust the seasoning with a pinch of salt or more soy sauce if needed.
- Spoon the stroganoff over your choice of pasta, mashed potatoes, or rice. Garnish with the remaining parsley and sliced green onion if desired.