Mushroom Stroganoff Vegan
Creamy, comforting, and completely plant-based, this Vegan Mushroom Stroganoff is a soul-satisfying dinner option that’s as wholesome as it is indulgent. Featuring tender slices of cremini or button mushrooms, a luscious coconut cream-based sauce, and a rich umami depth from nutritional yeast and soy sauce, this recipe delivers all the flavors of classic stroganoff without the dairy. Perfectly paired with fettuccine or your favorite pasta, the silky sauce is thickened with flour and infused with warm paprika and thyme for a cozy finish. Ready in just 35 minutes, this one-pot vegan stroganoff is ideal for easy weeknight dinners or impressing guests with a healthy, dairy-free twist on a traditional comfort food. Garnish with fresh parsley for a pop of color and flavor, and watch as this dish becomes an instant favorite!
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 medium Yellow onion, finely chopped
- 3 Garlic cloves, minced
- 450 grams Cremini or button mushrooms, sliced
- 1 teaspoon Paprika
- 1 teaspoon Thyme leaves, dried or fresh
- 2 tablespoons All-purpose flour (or gluten-free flour)
- 2 cups Vegetable broth
- 2 tablespoons Soy sauce (or tamari for gluten-free)
- 2 tablespoons Nutritional yeast
- 1 cup Coconut cream (or cashew cream)
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 300 grams Fettuccine or other pasta of choice
- 2 tablespoons Fresh parsley, chopped (optional, for garnish)
Instructions
Bring a large pot of salted water to a boil. Cook the pasta according to package instructions. Drain and set aside.
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened.
Add the minced garlic and cook for another 1-2 minutes, stirring frequently, until fragrant.
Stir in the sliced mushrooms and cook for 7-8 minutes, until the mushrooms have released their moisture and become golden brown.
Sprinkle the paprika, thyme, and flour over the mushrooms. Stir to coat the mushrooms evenly and cook for 1-2 minutes to remove the raw flour taste.
Gradually pour in the vegetable broth while stirring to prevent lumps. Add the soy sauce and nutritional yeast, and bring the mixture to a gentle simmer.
Stir in the coconut cream, and let the sauce thicken for 3-5 minutes. Season with salt and black pepper to taste.
Add the cooked pasta to the skillet and toss to coat it in the sauce. Heat for 1-2 minutes to warm through.
Serve the mushroom stroganoff hot, garnished with fresh parsley if desired.
Nutrition Facts
Calories |
474 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.9 g | 35% | |
| Saturated Fat | 17.2 g | 86% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1047 mg | 46% | |
| Total Carbohydrate | 46.3 g | 17% | |
| Dietary Fiber | 5.5 g | 20% | |
| Total Sugars | 8.0 g | ||
| Protein | 15.1 g | 30% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 54 mg | 4% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 884 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
