This Vegan Mushroom Stroganoff is filled with mushrooms, leeks, and spices all tossed together with noodles. It’s the perfect vegan comfort food!
Finding flavorful vegan sauces for noodles or pasta can always be a challenge. This Stroganoff sauce is packed with flavor and delicious on top of a bed of noodles. If you are looking for other great vegan sauces you have to try my Vegan Vodka Sauce and Ultimate Vegan Bolognese Sauce!
Stroganoff is truly an ultimate comfort food in my opinion so naturally I had to create a delicious vegan recipe to satisfy my cravings. This creamy Vegan Mushroom Stroganoff recipe is packed with flavors and is the perfect recipe to warm you up on a cool winter day. The mushrooms are a classic stroganoff ingredient where leeks are not. However, I believe leeks are very underrated. They are easy to handle and add in good flavor so I try to add them to recipes when I can.
What is Stroganoff?
Stroganoff or even more well known, Beef Stroganoff is a classic Russian dish that consists of beef, mushrooms, a sour cream sauce, all over a bed of egg noodles.
How to make Vegan Mushroom Stroganoff
Assemble your ingredients. For exact amounts see the recipe card below.
In a large skillet or Dutch oven over medium-high heat, add in 1 Tablespoon of olive oil.
Once warm, add in half of the leeks and mushrooms and cook for 5-10 minutes until mushrooms are nicely browned. Be sure to stir occasionally.
Next, lower to medium heat and add in half of the garlic and ½ teaspoon of thyme and a pinch of salt.
Continue to sauté for another 2-3 minutes until the mushrooms are brown and crispy and transfer the mushrooms and leeks to a bowl and set aside.
Next, repeat the same process with the other half of the mushrooms. leeks. garlic, thyme, and salt.
While the mushrooms are cooking make the roux. In a medium bowl whisk together the vegetable broth, soy sauce and flour until there are no clumps remaining.
Then, pour the white wine into the Dutch oven with the mushrooms and scrape down any brown bits off the bottom of the pan. reduce the heat and simmer for 3 minutes.
Next pour the roux into the pan and whisk to combine again ensuring there are no clumps.
Then bring it to a simmer and add in the coconut milk, tahini, nutritional yeast, a pinch of salt and paprika.
Simmer over medium-low heat for 10 minutes until the sauce is thick and creamy.
While this is thickening, cook your pasta according to the package directions. Drain, keep warm and set aside.
Then add in the Dijon mustard, pasta, and fresh dill into the Dutch oven and toss everything together.
Finally serve into individual bowls, top with the first batch of mushrooms and leeks and garnish with fresh dill and enjoy!
What types of Mushrooms to use
In the ingredients it says to use 8 oz of mixed mushrooms. For my recipe I used a mixture of cremini mushrooms, shitake mushrooms, and oyster mushrooms. However, there are a number of types of mushrooms out there so feel free to use any mixture of mushrooms that you prefer.
Storage Information for the Best Vegan Mushroom Stroganoff
You can store this recipe in an airtight container in your fridge for 3-5 days.
More Delicious Vegan Recipes:
- Thai Red Curry (Vegan)
- Vegan Cuban Bowls
- Five Easy Vegan Smoothies
- Chickpea Tikka Masala [Vegan]
- Spicy Vegan Meatballs
- Vegan Palak Paneer
- Southern Style Vegan Black Eyed Peas
Vegan Mushroom Stroganoff Recipe
Ingredients
- 2 Tbsp olive oil
- 3 medium leeks - prepped; see Note 1
- 8 oz mixed mushrooms - prepped; see Note 2 & 3
- 3 cloves garlic - minced
- 1 tsp thyme
- 3/4 cup vegetable broth
- 1 Tbsp soy sauce
- 1/8 cup all-purpose flour
- 1/4 cup dry white wine - I use sauvignon blanc
- 1/2 can full fat coconut milk
- 1 Tbsp tahini
- 1 Tbsp nutritional yeast
- 1/2 tsp paprika
- 1/4 tsp Dijon mustard
- 6 oz egg noodles - I use egg free
- 1/8 cup fresh dill - chopped
- salt and pepper to taste
Instructions
- In a large skillet or Dutch oven over medium-high heat, add in 1 Tablespoon of olive oil.
- Once warm, add in half of the leeks and mushrooms and cook for 5-10 minutes until mushrooms are nicely browned. Be sure to stir occasionally.
- Next, lower the heat to medium and add in half of the garlic and thyme and a pinch of salt.
- Continue to cook for another 2-3 minutes until the mushrooms are brown and crispy and transfer the mushrooms and leeks to a bowl and set aside.
- Next, repeat the same process with the other half of the mushrooms. leeks. garlic, thyme, and salt.
- While the mushrooms are cooking make the roux. In a medium bowl whisk together the vegetable broth, soy sauce and flour until there are no clumps remaining.
- Then, pour the white wine into the Dutch oven with the mushrooms and scrape down any brown bits off the bottom of the pan. reduce the heat and simmer for 3 minutes.
- Next pour the roux into the pan and whisk to combine again ensuring there are no clumps.
- Then bring it to a simmer and add in the coconut milk, tahini, nutritional yeast, a pinch of salt and paprika.
- Simmer over medium-low heat for 10 minutes until the sauce is thick and creamy.
- While this is thickening, cook your pasta according to the package directions. Drain, keep warm and set aside.
- Then, add in the Dijon mustard, pasta, and fresh dill into the Dutch oven and toss everything together.
- Finally serve into individual bowls, top with the first batch of mushrooms and leeks and extra fresh dill and enjoy!
VIDEO
NOTES
- Prepping Leeks: Slice off the dark green tops and wash the leeks in a bowl of cold water. Then cut leeks in half longways and then slice as you would a stalk of celery, but be sure to not slice too thin since they will cook down.
- Prepping Mushrooms: wipe off any dirt from the mushrooms and then tear or cut them into bite sized pieces.
- For the mixed mushrooms I used cremini, shitake, and oyster mushrooms but you can use any blend of mushrooms that you prefer!
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