This Vegan Mushroom Stroganoff is a creamy and satisfying dish that’s perfect for anyone seeking a plant-based meal. Rich in flavor and texture, it features a variety of mushrooms, which not only add umami but also provide essential nutrients like B vitamins and minerals. The creamy sauce, made from cashews and vegetable broth, creates a comforting dish that’s both hearty and wholesome. Each serving contains approximately 400 calories, making it a filling option for lunch or dinner while still being entirely plant-based.
Servings and Time:
- Servings: 4
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
Ingredients:
- 12 ounces (340g) wide pasta (like fettuccine or pappardelle)
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 16 ounces (450g) mixed mushrooms (such as cremini, shiitake, and button), sliced
- 1 tablespoon soy sauce or tamari
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1 cup vegetable broth
- 1 cup full-fat coconut milk or cashew cream
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions:
- Cook the Pasta:
- In a large pot, bring salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta and set aside.
- Sauté the Vegetables:
- In the same pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes until translucent. Stir in the minced garlic and cook for another minute until fragrant.
- Add the Mushrooms:
- Add the sliced mushrooms to the pot, along with the soy sauce, thyme, and paprika. Sauté for about 5-7 minutes until the mushrooms are tender and have released their moisture.
- Make the Sauce:
- Pour in the vegetable broth and coconut milk (or cashew cream). Stir well to combine. Bring the mixture to a simmer and let it cook for about 5 minutes, allowing the sauce to thicken slightly.
- Combine Everything:
- Add the cooked pasta to the pot, tossing to combine. If the sauce is too thick, gradually add some reserved pasta water until you reach your desired consistency. Season with salt and pepper to taste.
- Serve:
- Serve the stroganoff hot, garnished with fresh parsley. Enjoy this comforting vegan dish with a side of crusty bread or a simple salad.
Tips for Success:
- Mushroom Varieties: Feel free to use any combination of mushrooms you like. The more variety you use, the more depth of flavor your stroganoff will have. You can also experiment with adding spinach or kale for added nutrition.
- Creaminess Factor: For an extra creamy texture, consider blending soaked cashews with a bit of water to make your own cashew cream. This can be added to the sauce for a rich finish.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it on the stovetop with a splash of vegetable broth or water to loosen the sauce.
- Customization: Feel free to add vegetables like bell peppers or zucchini for additional flavor and nutrition.
This Vegan Mushroom Stroganoff is not only delicious but also quick to prepare, making it an excellent option for busy weeknights. Enjoy your meal!
