Hearty Vegan Mushroom Stroganoff Recipe

Ingredients

  • 2 tablespoons olive oil
  • 1 large onion, finely chopped
  • 2 cloves garlic, minced
  • 500g (1.1 lbs) cremini mushrooms, sliced
  • 1 tablespoon tomato paste
  • 1 tablespoon all-purpose flour
  • 1 cup vegetable broth
  • 1 cup canned coconut milk
  • 2 tablespoons soy sauce
  • 1 teaspoon dried thyme
  • 1 teaspoon paprika
  • Salt and pepper to taste
  • 2 tablespoons nutritional yeast
  • 1 handful fresh parsley, chopped
  • 400g (14 oz) cooked vegan noodles

Steps and instructions

  1. Heat the olive oil in a large pan over medium heat.
  2. Add the chopped onion and minced garlic to the pan. Sauté until the onion is translucent.
  3. Add the sliced mushrooms to the pan and continue to sauté until they are golden brown.
  4. Stir in the tomato paste and flour, making sure the mushrooms are well coated.
  5. Slowly pour in the vegetable broth, stirring constantly to prevent lumps from forming.
  6. Add the coconut milk, soy sauce, thyme, and paprika to the pan. Stir well to combine everything.
  7. Reduce the heat to low and let the mixture simmer for about 10 minutes, or until it has thickened up.
  8. Season with salt and pepper to taste, then stir in the nutritional yeast.
  9. Remove the pan from the heat and stir in the chopped parsley.
  10. Toss the cooked noodles in the stroganoff sauce until they are well coated.
  11. Serve the Vegan Stroganoff warm, garnished with extra parsley if desired.

Tools for making

  • Large pan - A large pan is needed to cook the stroganoff sauce and mushrooms.
  • Wooden spoon - A wooden spoon will be useful for stirring the ingredients in the pan.
  • Knife - A knife is necessary to finely chop the onion and mince the garlic.
  • Cutting board - A cutting board is needed to safely chop the onion and garlic.
  • Measuring spoons - Measuring spoons are required to accurately measure the tomato paste, flour, thyme, paprika, salt, and pepper.
  • Measuring cup - A measuring cup is needed to measure the vegetable broth, coconut milk, and soy sauce.
  • Whisk - A whisk will help to smoothly incorporate the ingredients while making the sauce.
  • Spatula - A spatula can be used to scrape the sides of the pan and ensure all the sauce is well mixed.
  • Cooking pot - A cooking pot is necessary to boil the vegan noodles.
  • Colander - A colander is needed to drain the cooked noodles.

Recipe variations

  • Substitute the cremini mushrooms with portobello mushrooms for a more robust flavor.
  • Try using different types of mushrooms such as shiitake or oyster mushrooms for added variety.
  • For a gluten-free option, use gluten-free all-purpose flour or cornstarch instead of regular flour.
  • Replace the vegetable broth with mushroom broth for an even richer mushroom flavor.
  • For a creamier sauce, use cashew cream or almond milk instead of coconut milk.
  • Add some diced bell peppers or carrots for extra color and texture.
  • Experiment with different herbs and spices such as rosemary, sage, or smoked paprika to customize the flavor profile.
  • If you prefer a meaty texture, you can add meat substitutes like seitan or tofu to the dish.
  • For a cheesy twist, sprinkle some vegan cheese on top of the stroganoff when serving.
  • Serve the stroganoff over a bed of mashed potatoes or polenta instead of noodles.

Recipe overview

This Vegan Stroganoff recipe offers a plant-based spin on the classic Russian dish, featuring a rich and creamy sauce without any dairy products. Instead, coconut milk and nutritional yeast are used to create a decadent, comforting sauce that is packed with umami flavors. This sauce is then tossed with vegan noodles for a hearty and satisfying meal. Expect a dish that is not only delicious but also easy to prepare, requiring just a handful of common pantry ingredients and about 30 minutes of cook time. Whether you're a committed vegan or just looking for a meatless meal, this Vegan Stroganoff is a must-try!

Common questions

  1. Can I use a different type of mushroom?
    Yes, you can use different types of mushrooms such as button mushrooms or portobello mushrooms if you prefer.
  2. Can I substitute the coconut milk?
    Yes, you can use any non-dairy milk of your choice as a substitute for coconut milk, such as almond milk or soy milk.
  3. Can I make this recipe gluten-free?
    Yes, you can use a gluten-free flour in place of all-purpose flour to make the recipe gluten-free.
  4. Can I freeze the leftovers?
    Yes, you can freeze the leftover stroganoff in an airtight container for up to 3 months. Thaw in the refrigerator overnight before reheating.
  5. Can I add other vegetables to the stroganoff?
    Absolutely! Feel free to add other vegetables like bell peppers, peas, or carrots to enhance the flavors and textures.

Serving dishes and utensils

  • Large pan - A large pan is needed to sauté the onions, garlic, and mushrooms, and to simmer the stroganoff sauce.
  • Spatula - A spatula will be useful for stirring and flipping the ingredients in the pan.
  • Whisk - A whisk is needed to ensure that there are no lumps when adding the vegetable broth to the sauce.
  • Cooking spoon - A cooking spoon is necessary for mixing and stirring the ingredients in the pan.
  • Pot - A pot is required to cook the noodles until they are al dente.
  • Colander - A colander will be needed to drain the cooked noodles after boiling them.
  • Serving dish - A serving dish is recommended to present the Vegan Stroganoff when serving.
  • Garnish tools - If desired, tools such as tongs or a small spoon can be used to garnish the stroganoff with extra parsley.

Origin stories

Stroganoff, a dish that sings the song of hearty, comfort food, finds its roots nestled in mid-19th century Russia. The original dish, named after the influential Stroganov family, was a simple affair - tender strips of beef cooked in a rich sour cream sauce. Over the years, the recipe crossed borders, with each culture adding its own unique twist. The American version, popularized in the 1950s, saw the addition of mushrooms and onions, and a serving over egg noodles. The vegan version we know today, replacing beef with mushrooms and sour cream with coconut milk, offers a cruelty-free, earth-friendly alternative, yet retains the heartwarming essence of the original Russian comfort food. It’s a testament to the diversity of food and how it can evolve to suit our lifestyle and beliefs while staying true to its roots.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.