Mushroom Walnut Stroganoff Potatoes
Indulge in the hearty, plant-based comfort of Mushroom Walnut Stroganoff Potatoes, a recipe that reimagines a classic dish with a modern, wholesome twist. Perfectly baked russet potatoes serve as the ideal base for a luscious stroganoff sauce made from a savory medley of cremini mushrooms, toasted walnuts, and aromatic spices like smoked paprika and thyme. The rich, creamy texture comes from coconut cream and a touch of Dijon mustard, beautifully complemented by a hint of soy sauce for depth. This recipe is easy to prepare in under an hour and offers a delightful fusion of earthy flavors and creamy indulgence, all topped with a fresh sprinkle of parsley. Whether you're looking for a cozy weeknight dinner or an impressive dish to serve your guests, this vegan stroganoff is a satisfying and nourishing choice.
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Recipe Information
Ingredients
- 4 large russet potatoes
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon pepper
- 12 ounces cremini mushrooms
- 0.75 cup walnuts
- 1 medium yellow onion
- 3 large garlic cloves
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1 cup vegetable broth
- 0.5 cup coconut cream
- 1 tablespoon Dijon mustard
- 1 tablespoon soy sauce
- 1 tablespoon cornstarch
- 2 tablespoons water
- 2 tablespoons chopped parsley
Instructions
Preheat your oven to 400°F (200°C).
Wash and pierce the russet potatoes several times with a fork. Rub them with 1 tablespoon of olive oil and sprinkle generously with 0.5 teaspoon of salt.
Place the potatoes directly on the oven rack and bake for 40-50 minutes, or until tender when pierced with a knife.
While the potatoes bake, prepare the stroganoff. Finely chop the yellow onion, garlic cloves, and walnuts. Slice the mushrooms into thin pieces.
Heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Add the onions and cook for 3-4 minutes until softened.
Add the garlic, smoked paprika, and thyme, and cook for another minute until fragrant.
Stir in the mushrooms and cook for 6-8 minutes, until they release their moisture and begin to brown.
Add the chopped walnuts and cook for another 2 minutes, stirring occasionally.
Pour in the vegetable broth, coconut cream, Dijon mustard, and soy sauce. Stir to combine, then bring the mixture to a simmer.
In a small bowl, whisk together the cornstarch and water to make a slurry. Gradually stir the slurry into the skillet to thicken the sauce. Simmer for another 3-4 minutes.
Taste and adjust seasoning with the remaining salt and pepper, as needed.
Once the potatoes are fully baked, slice them open lengthwise and fluff the insides with a fork.
Spoon the mushroom walnut stroganoff over the top of each potato.
Garnish with chopped parsley and serve hot.
Nutrition Facts
Calories |
2741 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 113.0 g | 145% | |
| Saturated Fat | 29.1 g | 146% | |
| Polyunsaturated Fat | 46.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3508 mg | 153% | |
| Total Carbohydrate | 391.4 g | 142% | |
| Dietary Fiber | 37.3 g | 133% | |
| Total Sugars | 93.3 g | ||
| Protein | 65.5 g | 131% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 445 mg | 34% | |
| Iron | 21.5 mg | 119% | |
| Potassium | 9522 mg | 203% | |
*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.
