Vegan Mushroom stroganoff
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Creamy, cozy, and packed with rich umami flavor—this Vegan Mushroom Stroganoff is the ultimate comfort food! Made with sautéed mushrooms, caramelized onions, and a luscious, dairy-free coconut milk sauce, this bowl of goodness is perfect for a quick, satisfying weeknight dinner or a comforting meal prep staple.
Equipment
- Large Skillet or Dutch Oven
- Whisk
- Pasta Pot & Strainer
- Sharp Knife & Cutting Board
Ingredients
- 20 oz baby bella/crimini mushrooms or white mushrooms sliced
- 4 tbsp olive oil divided
- 2 cloves garlic minced
- ½ onion sliced
- 4 tbsp vegan butter
- 4 tbsp vegan Worcestershire sauce
- 2 tbsp coconut aminos
- 1 tbsp apple cider vinegar
- 1 tbsp Dijon mustard
- ½ tsp paprika
- ¼ tsp red chili flakes
- 1 can unsweetened coconut milk
- ½ tsp salt
- 6 sprigs thyme
- 3 tbsp plain vegan yogurt (optional)
- 3 cups baby spinach
- 1 lb cooked pasta of your choice
- ¼ tsp red pepper flakes
- 1 tbsp flour
Instructions
- Cook 1 pound of pasta according to package instructions.Drain, toss with a drizzle of olive oil, and set aside.
- Heat 2 tbsp olive oil in a large saucepan or Dutch oven over medium heat.Add half the sliced mushrooms and cook for 5 minutes, stirring minimally to allow browning.Transfer the cooked mushrooms to a plate and repeat with the remaining mushrooms using another olive oil.4 tbsp olive oil, 20 oz baby bella/crimini mushrooms or white mushrooms
- In the same pan, melt vegan butter over medium heat.Add onion, minced garlic, red chili flakes, paprika, and salt, and sauté for 2-3 minutes, until onions are soft and fragrant.2 cloves garlic, ½ onion, 4 tbsp vegan butter, ½ tsp paprika, ¼ tsp red chili flakes, ½ tsp salt
- Stir in vegan Worcestershire sauce, coconut aminos, apple cider vinegar, Dijon mustard, and whisk everything together until well combined.Sprinkle in 1 tbsp flour and stir to create a smooth roux.Slowly whisk in coconut milk, stirring until the sauce begins to thicken.Add thyme and return the mushrooms to the pan.4 tbsp vegan Worcestershire sauce, 2 tbsp coconut aminos, 1 tbsp apple cider vinegar, 1 tbsp Dijon mustard, 1 can unsweetened coconut milk, 1 tbsp flour, 6 sprigs thyme
- Let the sauce simmer for 5 minutes, allowing flavors to meld.Stir in baby spinach and cook for 1-2 minutes, until wilted.Add the cooked pasta and toss until fully coated.If the sauce is too thick, add a splash of pasta water to reach desired consistency.(Optional) Stir in plain vegan yogurt for extra creaminess.3 tbsp plain vegan yogurt, 3 cups baby spinach, 1 lb cooked pasta of your choice
- Garnish with fresh thyme and a pinch of red pepper flakes.Serve hot and enjoy!¼ tsp red pepper flakes
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More About This Recipe
Pro Tips for the Best Vegan Stroganoff
- Sauté Mushrooms in Batches: Let them brown properly by cooking in two batches—this prevents overcrowding and ensures a deeper, richer flavor.
- Use Full-Fat Coconut Milk: It creates the creamiest texture and adds a touch of natural sweetness that balances the umami flavors.
- Don’t Skip the Vinegar & Dijon: These two ingredients add the perfect acidity to mimic the tanginess of traditional sour cream in classic stroganoff.
- Adjust the Heat: Add extra red pepper flakes if you love a little spice!
- Garnish Like a Pro: Fresh thyme, an extra swirl of vegan yogurt, and cracked black pepper make this dish look (and taste) even better.
Kitchen Tools You’ll Need
- Large Skillet or Dutch Oven – Perfect for sautéing the mushrooms and building the sauce.
- Whisk – Helps create a smooth and creamy stroganoff sauce.
- Pasta Pot & Strainer– For cooking and draining your favorite pasta.
- Sharp Knife & Cutting Board – Essential for slicing mushrooms and onions.
Nutrition
Serving: 1.5cupsCalories: 450kcalCarbohydrates: 55gProtein: 12gFat: 22gFiber: 7gSugar: 5g
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