Vegan Mushroom Stroganoff
This creamy, hearty vegan mushroom stroganoff is made with coconut milk and one pot! Serve it over pasta, mashed potatoes, or rice for a cozy plant-based dinner.
Ingredients
- 2 tbspolive oil (extra virgin; approx. 28g)
- 2 mediumyellow onions (diced; approx. 2 cups or 284g)
- 6 clovesgarlic (minced; approx. 18g)
- ¼ cupparsley (chopped; reserve some for garnish)
- 1 ⅓ lbmushrooms (quartered; approx. 600g)
- 2 tspsmoked paprika
- 2 tspdried thyme
- 213.5 oz cans coconut milk (unsweetened full-fat; well shaken; approx. 800ml or 568g total)
- 2 tbspsoy sauce (approx. 30ml)
- 2 tbspdijon mustard (approx. 30g)
- 4 tbspnutritional yeast (approx. 20g)
- ⅛ tspsalt (or to taste)
- cooked pasta (rice, or mashed potatoes; to serve)
- green onion (sliced; optional garnish)
Directions
- 1
Dice the yellow onions and mince the garlic. Chop the parsley and quarter the mushrooms.
- 2
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 and cook for 2 more minutes, stirring often.
- 3
Add the smoked paprika and thyme. Cook for 1–2 minutes, stirring, until fragrant.
- 4
Pour in the coconut milk, soy sauce, and Dijon mustard. Stir to combine. Bring to a gentle boil, then reduce heat and simmer uncovered for 10–15 minutes, until the sauce thickens to your liking.
- 5
Stir in the nutritional yeast and most of the parsley, reserving a little for garnish. Taste and adjust seasoning with a pinch of salt or an extra splash of soy sauce if needed.
- 6
Spoon the stroganoff over pasta, mashed potatoes, or rice. Garnish with the remaining parsley and sliced green onion if using.