Vegan Mushroom Stroganoff

Vegan Mushroom Stroganoff

This creamy, hearty vegan mushroom stroganoff is made with coconut milk and one pot! Serve it over pasta, mashed potatoes, or rice for a cozy plant-based dinner.

Course Main Course

Cuisine Russian

Prep Time 10

Cook Time 20

Total Time 30

Servings serves

Calories 437kcal

Ingredients

2 tbsp olive oil extra virgin; approx. 28g
2 medium yellow onions diced; approx. 2 cups or 284g
6 cloves garlic minced; approx. 18g
¼ cup parsley chopped; reserve some for garnish
1⅓ lb mushrooms quartered; approx. 600g
2 tsp smoked paprika
2 tsp dried thyme
2 13.5 oz cans coconut milk unsweetened full-fat; well shaken; approx. 800ml or 568g total
2 tbsp soy sauce approx. 30ml
2 tbsp Dijon mustard approx. 30g
4 tbsp nutritional yeast approx. 20g
⅛ tsp salt or to taste

To serve

cooked pasta rice, or mashed potatoes; to serve
green onion sliced; optional garnish

Instructions

Dice the yellow onions and mince the garlic. Chop the parsley and quarter the mushrooms.
In a large skillet or shallow pan, heat the olive oil over medium heat. Add the onions and cook for 2–3 minutes until softened. Add the mushrooms and garlic and cook for 2 more minutes, stirring often.
Add the smoked paprika and thyme. Cook for 1–2 minutes, stirring, until fragrant.
Pour in the coconut milk, soy sauce, and Dijon mustard. Stir to combine. Bring to a gentle boil, then reduce heat and simmer uncovered for 10–15 minutes, until the sauce thickens to your liking.
Stir in the nutritional yeast and most of the parsley, reserving a little for garnish. Taste and adjust seasoning with a pinch of salt or an extra splash of soy sauce if needed.
Spoon the stroganoff over pasta, mashed potatoes, or rice. Garnish with the remaining parsley and sliced green onion if using.

Video

Notes

*Nutritional information excludes rice/pasta/mashed potato.

Nutrition