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Vegan Mushroom Stroganoff

Writer: justcallmelelejustcallmelele

 

This Vegan Mushroom Stroganoff is a creamy, savory dish that’s rich in flavor and texture, without any dairy. Perfect for a cozy dinner or to impress guests at your next gathering, this plant-based stroganoff is made with earthy mushrooms, hearty pasta, and a luscious cashew cream sauce.


Ingredients You'll Need

 

1 lb (450g) mushrooms, sliced (button, cremini, or portobello)

  • 1 medium onion, chopped

  • 2 cloves garlic, minced

  • 1 cup vegetable broth

  • 1/2 cup coconut cream (or any plant-based cream)

  • 2 tbsp flour (gluten-free if needed)

  • 2 tbsp olive oil

  • 1 tbsp Dijon mustard

  • 1 tbsp soy sauce or tamari (for gluten-free)

  • 1 tsp dried thyme

  • Salt and pepper, to taste

  • 8 oz (225g) pasta (use gluten-free if preferred)

  • Fresh parsley, chopped (for garnish)


Cook the Pasta

  • Cook the pasta according to package instructions. Drain and set aside.


Sauté the Veggies

  • Heat olive oil in a large skillet over medium heat.

  • Add the onions and garlic, and sauté for 3-4 minutes until softened.

  • Add the sliced mushrooms, thyme, and a pinch of salt and pepper.

  • Cook for another 7-10 minutes, stirring occasionally, until the mushrooms are browned and tender.


Make the Sauce

  • Stir in the flour and cook for 1-2 minutes to form a roux.

  • Slowly add the vegetable broth, whisking constantly to avoid lumps. Once the broth is incorporated, add the coconut cream, mustard, and soy sauce.

  • Simmer for 5-7 minutes, until the sauce thickens.


Combine and Serve

  • Toss the cooked pasta into the sauce, coating well.

  • Adjust seasoning with salt and pepper as needed.

  • Garnish with fresh parsley and serve hot.


Enjoy


 


 
 
 

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