Stroganoff is a classic Russian dish that features a creamy sauce with beef and mushrooms served over wide egg noodles. Vegan Mushroom Stroganoff omits the beef, ups the mushrooms, and uses coconut milk for a version that is just as creamy and satisfying.
The coconut milk gives the dish an element of creaminess (don’t worry, it doesn’t have a strong coconut flavor). The mushrooms are meaty and full of umami. The garlic, thyme, and sage add complexity and bring the dish together. It’s both healthy and indulgent.
This is the perfect comfort food for a cold winter day. It is easy to make and comes together in just 45 minutes, so it makes for a great weeknight dinner.
All About the Mushrooms
I love to use mushrooms as a satisfying alternative to beef because of their meaty tender texture and umami. They are porous, so they can soak up a lot of flavors as they cook. Here are some things to consider when choosing, prepping, and cooking mushrooms:
Buying mushrooms: Mushroom stroganoff is usually made with baby bella mushrooms. When buying mushrooms, choose ones that feel firm, have a smooth cap, and aren't slimy. Shiitake and portobello mushrooms would also work here.
Cleaning mushrooms: Mushrooms are very porous, so they can soak up water and become soggy if you wash them with water. Instead of rinsing your mushrooms under water, I recommend wiping them off with a damp paper towel.
Adding salt: Add salt to the mushrooms after they are fully cooked. This results in mushrooms with a meatier texture and more concentrated flavor.
Crowding the pan: When cooking your mushrooms, make sure not to overcrowd the pan because this will prevent the mushrooms from searing and reaching optimal texture. You want each mushroom slice to touch the pan.
Picking the Best Ingredients
This recipe comes together very quickly and is great for a beginner vegan cook, but it is still important to use the right ingredients to make sure it comes out perfect. Here are some of my suggestions:
- Use a dry white wine, like Pinot Grigio or Sauvignon Blanc. Sweet white wines (like Rieslings) may caramelize and add unwanted sweetness. Oaky white wines (like certain Chardonnays) become bitter when reduced.
- Classic stroganoff is made with short egg noodles. For this vegan recipe, I would recommend a short pasta like rotini or farfalle, rather than a long pasta like fettuccine or spaghetti, to replicate the texture of egg noodles.
- Use full-fat coconut milk rather than lite coconut milk for maximum creaminess.
Ways to Adapt This Recipe
This recipe can be adapted to fit your dietary restrictions and preferences. Here are some ideas:
- To make this recipe gluten-free, use an all-purpose gluten-free flour blend to thicken the sauce and serve the mushroom sauce over gluten-free pasta or rice.
- If you want more protein, you can add frozen peas. Stir them in after seasoning the sauce with salt and black pepper, while the stroganoff is still hot.
- Instead of coconut milk, you can use vegan sour cream. I recommend a brand called Follow Your Heart.
- If you do not want to add wine, you can add an additional 1/4 cup of vegetable stock.
Vegan Mushroom Stroganoff is a rich meal, so try serving it with light vegetables, like roasted broccoli, steamed green beans, or a simple salad. I’d pair this dish with a full-bodied red wine, like Cabernet Sauvignon, Merlot, or Malbec.
Make It Ahead, But Store Separately
Vegan Mushroom Stroganoff can be made ahead and stored in an airtight container in the fridge for two to three days. But! Store the mushroom sauce separate from the pasta.
When you are ready to serve, heat the mushroom sauce on the stove over low heat for 3 to 5 minutes, until smooth and warm. Once the sauce is warmed through, add the pasta, stir, and let it heat for 2 to 3 minutes.
So Satisfying! So Vegan!
Vegan Mushroom Stroganoff
1 pound dried short pasta, like rotini or farfalle
3 tablespoons olive oil
1 small white onion, diced
3 cloves garlic, minced
1 pound baby bella mushrooms, stems trimmed and sliced
2 teaspoons fresh thyme leaves (about 2 sprigs), plus more for garnish
1 teaspoon chopped fresh sage, plus more for garnish
3 tablespoons all-purpose flour
1/3 cup dry white wine, like Sauvignon Blanc
1 cup low-sodium vegetable stock
2 tablespoons vegan Worcestershire sauce
1/2 cup full-fat coconut milk
1/2 teaspoon salt, plus more for salting pasta water
1/4 teaspoon freshly ground black pepper, plus more to taste
Cook the pasta:
Fill a large pot with water and a generous amount of salt. Bring it to a boil over high heat. Add the pasta and cook according to package instructions. Drain the pasta into a colander set in the sink. Set it aside.
Cook the vegetables:
Set a large skillet over medium heat. Add the olive oil and onions, and sauté for 5 to 7 minutes until the onions are translucent.
Add the garlic and mushrooms, and sauté for 5 to 8 minutes, until the mushrooms are browned and tender. Stir in the thyme and sage, and cook for an additional minute until fragrant.
Add the flour, wine, broth, and Worcestershire sauce:
Sprinkle the flour over the mushrooms and cook for 1 minute, stirring constantly with a rubber spatula to incorporate. Then pour in the white wine, vegetable stock, and Worcestershire sauce, and stir to combine. Bring the mixture to a simmer for 5 minutes.
Stir in the coconut milk:
Pour the coconut milk into the sauce and stir until just combined. Season with salt and black pepper. Taste and adjust seasoning with more salt and black pepper if needed.
Stir the pasta into the sauce, divide among serving plates, and garnish with more thyme and sage if you’d like.
|Nutrition Facts (per serving)|
|Servings: 6 to 8|
|Amount per serving|
|% Daily Value*|
|Total Fat 9g||11%|
|Saturated Fat 4g||18%|
|Total Carbohydrate 26g||9%|
|Dietary Fiber 3g||9%|
|Total Sugars 3g|
|Vitamin C 4mg||22%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|