Vegan Mushroom Stroganoff Recipe
When you hear the word "stroganoff" you almost surely have an immediate association with the word "beef," as beef stroganoff is, after all, a timeless, iconic recipe. Stroganoff without beef would be like peanut butter without jelly, ham without cheese, or milk without cookies, right?
As it turns out, stroganoff does have a place in this world without beef, thanks to this vegan mushroom stroganoff recipe from chef and recipe developer Catherine Brookes of Blue Sky Eating. With just a few minutes of prep and less than 30 minutes of cooking, her recipe will help you cook up a dish that's hearty, rich, and sure to satisfy, and no beef or any other animal product needs to come anywhere near your kitchen. As this recipe uses ingredients that are all reliably shelf- or fridge-stable, you can be ready to cook up a batch of the satisfying mushroom stroganoff at just about any time — so don't be surprised if it becomes a family staple.
Gather your ingredients to make vegan mushroom stroganoff
As noted, you can keep all of the stuff you need to make this tasty meal on hand at almost all times, provided you stock mushrooms in your fridge. All told, you'll need olive oil, a diced onion, crushed garlic, diced mushrooms, all-purpose flour, white wine, vegetable stock, mustard (dijon or wholegrain both work well), paprika (note that Brookes says "not smoked paprika"), nutritional yeast, coconut milk, the pasta of your choice ("I used fusilli," says Brookes), salt and pepper to taste, and optional fresh chopped parsley to garnish the finished dish. "If you're not a pasta fan you can swap that for rice," Brookes says. "[Or] serve it over mashed potato or dip in some crusty garlic bread."
Cook the onions and garlic
This recipe starts off the way so, so many do — sautéing the onion and garlic, of course! Heat the oil in a large, high-sided frying pan (cast iron works great, steel is good too, and nonstick fine if need be) and cook the chopped onion on a medium heat until it has softened, stirring several times. It should take about five minutes to cook the onion. Then, add the garlic and cook for another minute, stirring constantly, and move on to the next step once the garlic softens and becomes fragrant.
Add the mushrooms, liquids, and spices
Once the onions and garlic are cooked to softness and fragrance, add the mushrooms and cook them in with the other veggies for about another five minutes, stirring now and then, until they have softened. Then sprinkle over the flour and stir it through. Next, pour in the white wine, stir everything well, and let the dish cook along for two to three minutes.
Now, add the vegetable stock, mustard, paprika, and nutritional yeast, give everything a good stir, and cook it all for about 10 minutes, stirring frequently. "Make sure to let the mixture cook for the full 10 minutes after adding the vegetable stock as this gives it a chance to thicken up a little before you add the remaining liquid," Brookes says.
Cook the pasta then stir it into the mushroom sauce
While the mushroom mixture cooks, boil the pasta in a large saucepan of salted water as per the packet instructions tell you, and note that if you need to use a long noodle, like a linguini, it's best to break them in half or even thirds. Once the pasta is cooking, add the coconut milk to the stroganoff, stir it in well, and let everything keep simmering. And once the pasta has cooked, drain it and add the pasta to the stroganoff, stirring well to coat the noodles. Now, serve the dish with fresh chopped parsley on top and enjoy! Just like that you have an easy, nourishing meal, and it's perfect for warming you up on cold winter nights. If you have leftovers, Brookes says that you can keep them in the fridge for up to three days and simply reheat in the microwave. We hope you enjoy this vegan take on stroganoff!
- 1 tablespoon olive oil
- 1 onion, diced
- 4 cloves garlic, crushed
- 14 ounces mushrooms, diced
- 2 tablespoons all-purpose flour
- ⅓ cup white wine
- 2 cups vegetable stock
- 1 teaspoon dijon mustard
- ½ teaspoon paprika
- 2 tablespoons nutritional yeast
- 1 (14 ounces) can coconut milk
- 10 ounces fusilli pasta
- salt, to taste
- pepper, to taste
- fresh parsley, chopped, for garnish
- Heat the oil in a large high-sided frying pan and cook the onion on a medium setting until softened, about 5 minutes. Add the garlic and cook for another minute, stirring constantly.
- Add the mushrooms and cook for another 5 minutes until softened.
- Sprinkle over the flour and stir through.
- Pour in the white wine, stir well, and let it cook off for 2 to 3 minutes.
- Add the vegetable stock, mustard, paprika, and nutritional yeast, give everything a good stir, and cook for about 10 minutes, stirring frequently.
- While the mushroom mixture cooks, boil the pasta in a large saucepan of salted water as per the packet instructions.
- Add the coconut milk to the stroganoff, stir well, and let it cook for another 10 minutes.
- Once the pasta has cooked, drain and add it to the stroganoff. Stir well to coat.
- Serve with fresh chopped parsley on top.
| Calories per Serving | 586 |
| Total Fat | 26.4 g |
| Saturated Fat | 19.5 g |
| Trans Fat | 0.0 g |
| Cholesterol | 0.0 mg |
| Total Carbohydrates | 70.1 g |
| Dietary Fiber | 6.5 g |
| Total Sugars | 6.0 g |
| Sodium | 1,057.7 mg |
| Protein | 19.5 g |
