Creamy Vegan Mushroom Stroganoff Recipe

Creamy Vegan Mushroom Stroganoff Recipe

This vegan mushroom stroganoff is rich, creamy, and packed with umami flavor from a mix of mushrooms and a coconut milk-based sauce enriched with tahini and nutritional yeast. Aromatic leeks, garlic, and thyme complement the dish for a comforting plant-based meal ideal with pasta or rice.

Ingredients

• 3 to 4 tablespoons olive oil, divided
• 560g mixed mushrooms (e.g., cremini, shiitake, oyster)
• 2 large leeks, sliced
• 6 cloves garlic, minced
• 1 tablespoon fresh thyme leaves or 1 teaspoon dried
• Kosher salt, to taste
• 1 ½ cups vegetable broth
• 2 tablespoons tamari or gluten-free soy sauce
• 1 tablespoon vegan Worcestershire sauce (optional)
• ¼ cup all-purpose flour or gluten-free flour
• ½ cup dry white wine (optional)
• 1 can (400 ml) full-fat coconut milk
• 2 tablespoons tahini
• 2 tablespoons nutritional yeast
• 1 teaspoon paprika
• ½ teaspoon Dijon mustard
• Fresh parsley and dill for garnish
• Cooked pasta or rice, to serve

Directions

1. Heat 1 tablespoon olive oil over medium-high heat. Sauté half the mushrooms and leeks until browned, 8-10 minutes. Add half the garlic, thyme, and salt; cook 2-4 minutes. Remove and set aside.
2. Repeat with remaining mushrooms, leeks, garlic, and thyme in remaining oil.
3. Deglaze pan with white wine (if using), reduce heat to medium.
4. Whisk in flour to make a roux, cook 1-2 minutes.
5. Gradually whisk in vegetable broth, tamari, Worcestershire (if using), bring to a simmer.
6. Stir in coconut milk, tahini, nutritional yeast, paprika, and mustard. Simmer until thickened and creamy, about 10 minutes.
7. Return mushrooms and leeks to pan, heat through.
8. Serve over cooked pasta or rice, garnished with parsley and dill.