Vegan Mushroom Stroganoff
"Vegan Mushroom Stroganoff is creamy and packed with umami. You won’t believe it’s dairy-free and vegan!"Serves 6 to 8 servings | Prep Time 20 mins | Cook Time 25 mins
Why I Love This Recipe
1. Cook the pasta:
Fill a large pot with water and a generous amount of salt. Bring it to a boil over high heat. Add the pasta and cook according to package instructions. Drain the pasta into a colander set in the sink. Set it aside.
2. Cook the vegetables:
Set a large skillet over medium heat. Add the olive oil and onions, and sauté for 5 to 7 minutes until the onions are translucent.
3. Add the garlic and mushrooms, and sauté for 5 to 8 minutes, until the mushrooms are browned and tender. Stir in the thyme and sage, and cook for an additional minute until fragrant.
Add the flour, wine, broth, and Worcestershire sauce:
Sprinkle the flour over the mushrooms and cook for 1 minute, stirring constantly with a rubber spatula to incorporate. Then pour in the white wine, vegetable stock, and Worcestershire sauce, and stir to combine. Bring the mixture to a simmer for 5 minutes.
4.Stir in the coconut milk:
Pour the coconut milk into the sauce and stir until just combined. Season with salt and black pepper. Taste and adjust seasoning with more salt and black pepper if needed.
Stir the pasta into the sauce, divide among serving plates, and garnish with more thyme and sage if you’d like.
Ingredients You'll Need
1 pound dried short pasta, like rotini or farfalle
3 tablespoons olive oil
1 small white onion, diced
3 cloves garlic, minced
1 pound baby bella mushrooms, stems trimmed and sliced
2 teaspoons fresh thyme leaves (about 2 sprigs), plus more for garnish
1 teaspoon chopped fresh sage, plus more for garnish
3 tablespoons all-purpose flour
1/3 cup dry white wine, like Sauvignon Blanc
1 cup low-sodium vegetable stock
2 tablespoons vegan Worcestershire sauce
1/2 cup full-fat coconut milk
1/2 teaspoon salt, plus more for salting pasta water
1/4 teaspoon freshly ground black pepper, plus more to taste
This recipe can be adapted to fit your dietary restrictions and preferences. Here are some ideas:
To make this recipe gluten-free, use an all-purpose gluten-free flour blend to thicken the sauce and serve the mushroom sauce over gluten-free pasta or rice.
If you want more protein, you can add frozen peas. Stir them in after seasoning the sauce with salt and black pepper, while the stroganoff is still hot.
Instead of coconut milk, you can use vegan sour cream. I recommend a brand called Follow Your Heart.
If you do not want to add wine, you can add an additional 1/4 cup of vegetable stock.
Pairs Well With
Vegan Mushroom Stroganoff is a rich meal, so try serving it with light vegetables, like roasted broccoli, steamed green beans, or a simple salad. I’d pair this dish with a full-bodied red wine, like Cabernet Sauvignon, Merlot, or Malbec.