Vegan Mushroom Stroganoff That’s Wonderful
Vegan Mushroom Stroganoff is a rich and creamy dish that brings comfort to your table in just 30 minutes. Featuring a delightful combination of earthy cremini and shiitake mushrooms sautéed with garlic and onion, this recipe is enveloped in a luscious coconut milk sauce. Perfect for cozy dinners or impressing guests, it’s served over wide noodles or rice for a satisfying meal that showcases the beauty of plant-based cuisine.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Main
- Method: Sautéing
- Cuisine: Vegan
Ingredients
Scale
- 8 oz fresh cremini mushrooms, sliced
- 8 oz fresh shiitake mushrooms, sliced
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 cup full-fat coconut milk
- 1 cup low-sodium vegetable broth
- 2 tsp Dijon mustard
- 2 tbsp low-sodium soy sauce
- 8 oz wide pasta or gluten-free pasta
Instructions
- 1. Prepare your ingredients: Clean and slice the mushrooms; chop the onion and mince the garlic.
- 2. Sauté aromatics: Heat oil in a skillet over medium heat. Cook onions until translucent (about 5 minutes), then add garlic and sauté for another minute.
- 3. Cook mushrooms: Add sliced mushrooms to the skillet. Stir frequently until golden brown and moisture is released (approximately 7 minutes).
- 4. Create sauce: Pour in vegetable broth and coconut milk, add Dijon mustard and soy sauce. Stir well and simmer for about 10 minutes until thickened.
- 5. Cook pasta: Prepare pasta according to package instructions until al dente. Drain, reserving some pasta water.
- 6. Combine: Mix cooked pasta into stroganoff sauce, adding reserved water if needed for creaminess.
Nutrition
- Serving Size: 1 plate (300g)
- Calories: 450
- Sugar: 3g
- Sodium: 650mg
- Fat: 22g
- Saturated Fat: 18g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 0mg
Keywords: Substitute mushrooms with other vegetables like spinach or zucchini for added nutrition. Incorporate herbs such as thyme or rosemary for additional flavor. Leftovers can be refrigerated in an airtight container for up to three days.