Vegan Mushroom Stroganoff Recipe

There's something incredibly comforting about a warm, creamy pasta dish, especially when it's both delicious and plant-based.

Vegan Mushroom Stroganoff offers a delightful twist on the classic Russian recipe, replacing meat with hearty mushrooms and dairy with luscious plant-based alternatives.

This dish is rich in flavor, easy to prepare, and perfect for a cozy dinner.

So, let's walk through the step-by-step process to create this delectable meal.​

Ingredients:

For the Stroganoff:

• 2 tablespoons olive oil​

• 1 medium onion, finely chopped​

• 3 cloves garlic, minced​

• 1 pound (450 grams) mixed mushrooms (such as cremini, shiitake, and portobello), cleaned and sliced​

• 1 teaspoon dried thyme​

• 1 teaspoon smoked paprika​

• 1/4 cup (60 ml) dry white wine or vegetable broth​

• 2 cups (480 ml) vegetable broth​

• 1 tablespoon soy sauce or tamari​

• 1 cup (240 ml) full-fat coconut milk or cashew cream​

• 2 tablespoons cornstarch mixed with 2 tablespoons water​

• Salt and freshly ground black pepper, to taste​

• 8 ounces (225 grams) pasta of your choice (such as fettuccine, penne, or egg-free noodles)​

• Fresh parsley or dill, chopped, for garnish​

Instructions:

1. Cook the Pasta:

   • Bring a large pot of salted water to a boil.​

   • Add the pasta and cook according to the package instructions until al dente.​

   • Drain the pasta, reserving about 1/2 cup of the pasta water, and set aside.​

2. Sauté the Aromatics:

   • In a large skillet or saucepan, heat the olive oil over medium heat.​

   • Add the finely chopped onion and sauté for 3-4 minutes until translucent.​

   • Stir in the minced garlic and cook for an additional 1 minute until fragrant.​

3. Cook the Mushrooms:

   • Add the sliced mushrooms to the skillet, stirring well to combine with the onions and garlic.​

   • Sprinkle with dried thyme and smoked paprika, stirring to evenly coat the mushrooms.​

   • Cook for 7-10 minutes, allowing the mushrooms to release their moisture and become tender.​

4. Deglaze the Pan:

   • Pour in the dry white wine or vegetable broth, scraping the bottom of the skillet to release any browned bits.​

   • Let the liquid simmer for 2-3 minutes until it reduces slightly.​

5. Add Broth and Simmer:

   • Stir in the vegetable broth and soy sauce (or tamari), bringing the mixture to a gentle simmer.​

   • Allow it to cook for about 5 minutes, letting the flavors meld together.​

6. Incorporate the Creamy Element:

   • Reduce the heat to low and pour in the full-fat coconut milk or cashew cream, stirring continuously to create a smooth, creamy sauce.​

   • If the sauce appears too thick, add a bit of the reserved pasta water to reach your desired consistency.​

7. Thicken the Sauce:

   • Stir the cornstarch and water mixture to ensure it's well combined, then slowly pour it into the skillet while stirring.​

   • Continue to cook for 2-3 minutes until the sauce thickens to your preference.​

8. Season to Taste:

   • Taste the sauce and season with salt and freshly ground black pepper as needed.​

   • If you prefer a deeper flavor, add a splash more soy sauce or a pinch more smoked paprika.​

9. Combine with Pasta:

   • Add the cooked pasta to the skillet, gently tossing to coat the noodles evenly with the mushroom sauce.​

   • If the mixture seems dry, add a bit more of the reserved pasta water until the desired consistency is achieved.​

10. Serve:

    • Divide the Vegan Mushroom Stroganoff into serving bowls or plates.

    • Garnish with freshly chopped parsley or dill for a burst of color and freshness.

    • Serve immediately while warm and enjoy!

Tips:

• Mushroom Variety: Using a mix of mushrooms like cremini, shiitake, and portobello adds depth and complexity to the dish.​

• Cream Alternatives: If you prefer not to use coconut milk, cashew cream is an excellent substitute. To make cashew cream, blend 1 cup of soaked cashews with 1 cup of water until smooth.​

• Gluten-Free Option: Use gluten-free pasta and tamari instead of soy sauce to make this dish gluten-free.​

• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of vegetable broth or water to maintain the creamy consistency.

Embrace the versatility of this Tofu Scramble with Veggies as a delightful addition to your breakfast repertoire.

It's a flavorful, protein-rich dish that will keep you energized throughout the day. Enjoy your meal!​