Vegan Mushroom Stroganoff Recipe

A white bowl with vegan mushroom stroganoff .

5 from 2 votes

This Vegan Mushroom Stroganoff is a weeknight winner—mushrooms, leeks, and spices blend with noodles for a meal that’s both comforting and quick to make.

Prep Time20

Cook Time30

Total Time50

Course: Main Course, Main Dish

Cuisine: European, Russian

Diet: Dairy Free, Vegan, Vegetarian

Servings: servings

Calories: 445kcal

Author: Linda

Equipment

Lodge Dutch Oven

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 vegan egg noodles (these are egg free noodles)
1/8 cup fresh dill chopped
salt and pepper to taste

Instructions

In a large skillet or Dutch oven over medium-high heat, add 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 half of the garlic, thyme, and a pinch of salt.
Continue to cook for another 2-3 minutes until the mushrooms are brown and crispy, then 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 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, add 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 the leeks in half lengthwise and slice as you would a stalk of celery, but be sure not to 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 mushrooms, shiitake mushrooms, and oyster mushrooms, but you can use any blend of mushrooms that you prefer!

To store Vegan Mushroom Stroganoff, place it in an airtight container in the refrigerator, where it will stay good for up to 3-5 days. You can also freeze it for up to 2 months.

To reheat, gently warm the stroganoff in a saucepan over low heat, stirring occasionally. If the sauce thickens too much, add a splash of vegetable broth or water to loosen it. Avoid overheating to maintain the creamy texture.

In a large skillet or Dutch oven over medium-high heat, add 1 tablespoon of olive oil.

Nutrition