Vegan Chicken Stroganoff
Indulge in the creamy comfort of Vegan Chicken Stroganoff, a plant-based twist on the classic dish that’s packed with flavor and perfect for any occasion. This dairy-free stroganoff combines tender plant-based chicken pieces and savory button mushrooms immersed in a luscious, velvety sauce made from coconut milk, vegetable broth, and a touch of vegan butter. Seasoned with fresh thyme, soy sauce, and Dijon mustard, it achieves the rich depth you crave without any animal products. Served over a bed of perfectly cooked pasta and garnished with fresh parsley, this recipe is both hearty and elegant. Ready in just 45 minutes, it’s a simple yet satisfying dinner that’s ideal for families or entertaining. Perfectly suited for vegan meal plans, dairy-free diets, and plant-based comfort food enthusiasts!
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Recipe Information
Ingredients
- 500 g plant-based chicken pieces
- 2 tbsp olive oil
- 1 medium yellow onion, chopped
- 3 garlic cloves, minced
- 200 g button mushrooms, sliced
- 2 tbsp vegan butter
- 2 tbsp all-purpose flour
- 2 cups vegetable broth
- 1 cup coconut milk
- 1 tsp fresh thyme
- 2 tbsp soy sauce
- 1 tbsp dijon mustard
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp fresh parsley, chopped
- 400 g cooked pasta
Instructions
Heat 1 tablespoon of olive oil in a large skillet over medium heat.
Add the plant-based chicken pieces and cook until browned on all sides, about 5-7 minutes. Remove from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil.
Add the chopped onion and cook until softened, about 3 minutes.
Stir in the minced garlic and cook for another minute until fragrant.
Add the sliced mushrooms and cook until they are soft and have released their juices, about 5 minutes.
Push the vegetables to the side of the skillet and add the vegan butter.
Once melted, sprinkle the flour over the butter and stir to create a roux. Cook for 1 minute.
Slowly whisk in the vegetable broth, ensuring no lumps remain.
Stir in the coconut milk, fresh thyme, soy sauce, dijon mustard, salt, and black pepper.
Bring the sauce to a gentle simmer and let it thicken, about 5 minutes.
Return the cooked plant-based chicken back to the skillet and stir to combine.
Simmer for another 5 minutes to heat through and meld flavors.
Stir in the chopped fresh parsley.
Serve over cooked pasta and garnish with additional parsley if desired.
Nutrition Facts
Calories |
575 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.7 g | 28% | |
| Saturated Fat | 3.6 g | 18% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1700 mg | 74% | |
| Total Carbohydrate | 58.3 g | 21% | |
| Dietary Fiber | 8.3 g | 29% | |
| Total Sugars | 9.3 g | ||
| Protein | 36.1 g | 72% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 110 mg | 8% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 838 mg | 18% | |
*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.
