Vegan Mushroom Stroganoff

Vegan Mushroom Stroganoff

4 servings
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

  • olive oil

    extra virgin; approx. 28g

    2 tbsp
  • yellow onions

    diced; approx. 2 cups or 284g

    2 medium
  • garlic

    minced; approx. 18g

    6 cloves
  • parsley

    chopped; reserve some for garnish

    ¼ c
  • mushrooms

    quartered; approx. 600g

    1 ⅓ lb
  • smoked paprika
    2 tsp
  • dried thyme
    2 tsp
  • 13.5 oz cans coconut milk

    unsweetened full-fat; well shaken; approx. 800ml or 568g total

    2
  • soy sauce

    approx. 30ml

    2 tbsp
  • dijon mustard

    approx. 30g

    2 tbsp
  • nutritional yeast

    approx. 20g

    4 tbsp
  • salt
    ⅛ tsp
  • cooked pasta

    rice, or mashed potatoes; to serve

  • green onion

    sliced; optional garnish

Directions

  1. 1

    Dice the yellow onions and mince the garlic. Chop the parsley and quarter the mushrooms.

  2. 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. 3

    Add the smoked paprika and thyme. Cook for 1–2 minutes, stirring, until fragrant.

  4. 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. 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. 6

    Spoon the stroganoff over pasta, mashed potatoes, or rice. Garnish with the remaining parsley and sliced green onion if using.

Vegan Mushroom Stroganoff

Vegan Mushroom Stroganoff

5.0(14)30 min4 servings437 cal

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Ratings & Reviews

0.0/ 5
Exceptional

Based on 14 ratings

glow-diaries.com
5.0(14 reviews)
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About this Recipe

Craving a comforting, hearty meal that's entirely plant-based and ready in just 30 minutes? This creamy vegan mushroom stroganoff delivers deep, savory flavors with surprisingly simple, one-pot preparation.

What makes this stroganoff truly special is its rich, velvety sauce, built with full-fat unsweetened coconut milk and aromatic smoked paprika. This combination creates a luxurious texture and depth of flavor that rivals traditional versions, all without any dairy. It’s a one-pot wonder designed to streamline your cooking and minimize cleanup.

Prepare for a deeply satisfying dish where tender, quartered mushrooms are bathed in a beautifully creamy, savory sauce. The smoked paprika adds a subtle warmth and complexity, complemented by the earthy notes of thyme and the pungent kick of fresh garlic. The coconut milk lends a delightful richness that coats your palate, making each bite feel indulgent. This recipe is designed to be a straightforward cooking experience, yielding four generous servings, each packed with flavor at 437 calories.

This vegan mushroom stroganoff is incredibly adaptable. While delicious over pasta, mashed potatoes, or rice, you can also serve it with crusty bread to soak up every last drop of the creamy sauce. For an added layer of flavor, consider using a mix of different mushroom varieties for varied textures and depths. You could also adjust the amount of garlic to your personal preference.

Perfect for a cozy weeknight dinner or a comforting weekend meal, this stroganoff pairs beautifully with a simple side salad. Garnish generously with fresh chopped parsley and sliced green onions for a vibrant finish.

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