What can you serve vegan stroganoff with?

Vegan stroganoff pairs well with various options such as gluten-free pasta, rice, quinoa, or mashed potatoes. Each choice offers its own texture and flavor, enabling you to customize the meal to your preference.

What is a good substitute for white wine in vegan stroganoff?

Vegetable broth is a great alcohol-free alternative to white wine. You can also mix equal parts white vinegar and water for acidity, but use sparingly to avoid overpowering flavors.

Can you use a different milk alternative instead of full-fat coconut milk?

Yes, vegan sour cream is a suitable substitute offering creaminess with tang. However, thinner vegan milks like almond or soy may thin the sauce excessively and reduce richness.

How do you prevent common mistakes when cooking mushrooms for vegan stroganoff?

Clean mushrooms gently with a damp cloth to avoid sogginess, avoid overcrowding the pan to allow evaporation and browning, and cook over medium-high heat for better caramelization. These steps ensure flavorful, tender mushrooms.

Vegan Stroganoff Recipe: Creamy, Rich & Easy

Name: Rich and Creamy Vegan Stroganoff with Mushrooms: Easy Plant-Based Recipe
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Cuisine: Vegan
Ingredients: Olive oil: 3 to 4 tablespoons; Leeks: 2 large or 3 small-medium; Mixed mushrooms: 20 ounces (such as cremini, shiitake, oyster, maitake); Garlic: 6 cloves, minced; Fresh thyme: 1 tablespoon or 1 teaspoon dried thyme; Kosher salt and freshly cracked black pepper to taste; Vegetable broth: 1 1/2 cups; Tamari or soy sauce: 2 tablespoons; Vegan Worcestershire sauce: 1 tablespoon (optional); All-purpose flour: 1/4 cup (use gluten-free if preferred); Dry white wine: 1/2 cup; Full-fat coconut milk: 1 can (13.5 ounces); Tahini: 2 tablespoons; Nutritional yeast: 2 tablespoons; Paprika: 1 teaspoon; Dijon mustard: 1/2 teaspoon; Pasta of choice: 12 ounces (vegan, gluten-free if preferred); Fresh dill: 1/4 cup, chopped; 1 cup non-dairy milk (such as soy or almond instead of coconut milk for variation); Vegan butter: 2 tablespoons (optional, instead of olive oil); Onion (yellow or shallots): 1 cup, chopped

Description

🍄 This Rich and Creamy Vegan Stroganoff is packed with flavor and texture, making it a delightful plant-based alternative to traditional stroganoff.
🌱 Easy to customize and perfect for both weeknight dinners and impressing guests with a comforting, hearty meal.

Ingredients

Scale

Olive oil: 3 to 4 tablespoons
Leeks: 2 large or 3 small-medium
Mixed mushrooms: 20 ounces (such as cremini, shiitake, oyster, maitake)
Garlic: 6 cloves, minced
Fresh thyme: 1 tablespoon or 1 teaspoon dried thyme
Kosher salt and freshly cracked black pepper to taste
Vegetable broth: 1 1/2 cups
Tamari or soy sauce: 2 tablespoons
Vegan Worcestershire sauce: 1 tablespoon (optional)
All-purpose flour: 1/4 cup (use gluten-free if preferred)
Dry white wine: 1/2 cup
Full-fat coconut milk: 1 can (13.5 ounces)
Tahini: 2 tablespoons
Nutritional yeast: 2 tablespoons
Paprika: 1 teaspoon
Dijon mustard: 1/2 teaspoon
Pasta of choice: 12 ounces (vegan, gluten-free if preferred)
Fresh dill: 1/4 cup, chopped
1 cup non-dairy milk (such as soy or almond instead of coconut milk for variation)
Vegan butter: 2 tablespoons (optional, instead of olive oil)
Onion (yellow or shallots): 1 cup, chopped

Instructions

1. Clean mushrooms with a cloth or paper towel to prevent sogginess and slice or tear as needed. Trim, wash, and slice leeks thoroughly.
2. Heat a pan over medium-high heat, add olive oil (or vegan butter), mushrooms, and leeks; cook for 8-10 minutes, stirring occasionally until mushrooms are brown. Add minced garlic, thyme, and salt; continue to cook for 2-4 minutes until mushrooms are crispy. Cook mushrooms in batches if necessary to avoid overcrowding.
3. In a separate bowl, whisk together vegetable broth, non-dairy milk, and flour to create a smooth mixture (roux). Add tamari, Worcestershire sauce (if using).
4. Deglaze the pan with dry white wine and allow it to simmer for 3 minutes. Stir in the roux.
5. Gradually add coconut milk, tahini, nutritional yeast, salt, paprika; simmer for about 10 minutes until sauce thickens.
6. Meanwhile, cook pasta according to the package instructions, then drain and keep it warm.
7. Incorporate Dijon mustard into the sauce, toss with the pasta and garnish with fresh dill or parsley.
8. Serve by plating the pasta topped with the sautéed mushrooms and leek mixture, adding extra dill or parsley as garnish.

Notes

🍄 Combine different mushroom varieties for rich flavor and texture.
🧅 Opt for leeks over onions for a milder taste, or include both for depth.
🌿 Garnishing with fresh parsley or dill enhances aroma and flavor.

Prep Time: 20 minutes
Cook Time: 50 minutes
Category: Main Course
Method: Sautéing
Cuisine: Vegan

Nutrition

Serving Size: 1/4 of recipe
Calories: 525
Sugar: 5g
Sodium: 560mg
Fat: 25g
Saturated Fat: 14g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 60g
Fiber: 5g
Protein: 16g
Cholesterol: 0mg