Description
This creamy vegan mushroom stroganoff is a rich and satisfying plant-based twist on the classic comfort dish. Featuring a medley of browned mushrooms, tender leeks, and a luscious, flavorful sauce made from coconut milk, tahini, and nutritional yeast, this recipe delivers a deliciously creamy texture with a hint of tang from white wine and mustard. Perfect for a hearty weeknight dinner, it pairs beautifully with your favorite pasta and fresh herbs for a comforting, dairy-free meal.
Ingredients
Vegetables and Aromatics
- 3 to 4 tablespoons olive oil, divided
- 2 large leeks or 3 small-medium leeks
- 20 ounces (about 560g) mixed mushrooms (e.g., cremini, oyster, maitake)
- 6 garlic cloves, minced
- 1 tablespoon fresh thyme leaves, roughly chopped, or 1 teaspoon dried thyme
Liquids & Sauces
- 1 1/2 cups vegetable broth
- 2 tablespoons tamari or soy sauce
- 1 tablespoon vegan Worcestershire sauce (optional)
- ½ cup (120 ml) dry white wine, such as Pinot Grigio or Sauvignon Blanc
- 1 (13.5 ounce) (400 ml) can full-fat coconut milk
- 2 tablespoons tahini
Other Ingredients
- ¼ cup (about 30g) all-purpose flour
- 2 tablespoons nutritional yeast
- 1 teaspoon paprika
- ½ teaspoon Dijon mustard or coarse-grain mustard
- 12 ounces (340g) pasta of choice
- ¼ cup fresh dill, chopped (or parsley as alternative garnish)
- Kosher salt, to taste
- Freshly cracked black pepper, to taste
Instructions
- Prep the mushrooms: Wipe any dirt from mushrooms with a paper towel. Depending on variety, either slice or tear them into bite-sized pieces for even cooking.
- Clean and slice the leeks: Cut off dark green tops and discard or save for broth. Halve leeks vertically, then slice horizontally into thick slices. Submerge in cold water and swish to remove dirt; drain and pat dry.
- Cook first batch of mushrooms and leeks: Heat 1 1/2 to 2 tablespoons olive oil in a large sauté pan over medium-high heat. Add half of the leeks and mushrooms and cook for 8-10 minutes, stirring infrequently, until mushrooms are nicely browned.
- Add aromatics to first batch: Reduce heat to medium and add half the garlic, thyme, and 1/4 teaspoon kosher salt. Cook 2-4 minutes until browned and crispy. Transfer to a plate. Repeat steps 3 and 4 with remaining ingredients to cook second batch.
- Make vegetable broth roux: In a medium bowl, whisk vegetable broth, tamari, Worcestershire sauce (optional), and flour until smooth with no lumps.
- Deglaze pan: Pour white wine into pan with second batch of mushrooms, scraping up browned bits from the bottom using a wooden spoon. Simmer for 3 minutes to evaporate alcohol.
- Add broth roux and coconut sauce ingredients: Whisk in broth roux, then bring to a simmer. Stir in coconut milk, tahini, nutritional yeast, ½ teaspoon kosher salt, and paprika. Cook over medium-low heat for 10 minutes until sauce thickens and becomes creamy.
- Cook pasta: Bring a large pot of salted water to boil. Cook pasta according to package instructions until al dente. Drain and keep warm.
- Finish the stroganoff sauce: Stir Dijon mustard into the sauce. Add cooked pasta and chopped dill or parsley, then toss to coat evenly.
- Serve: Divide pasta among plates or bowls. Top each serving with the reserved crispy mushrooms and garnish with extra dill or parsley and freshly cracked black pepper.
Notes
- Leeks require thorough washing as they often contain dirt trapped between layers.
- Using a mix of mushroom varieties adds depth of flavor; oyster and maitake mushrooms are easier to tear than slice.
- White wine adds acidity and complexity but can be omitted or replaced with additional broth if preferred.
- For gluten-free option, substitute all-purpose flour with a gluten-free flour blend.
- Ensure pasta is cooked al dente to hold up well when tossed with the creamy sauce.
- Tahini adds richness and nuttiness; if unavailable, smooth peanut butter can be used as a substitute, though flavor will vary.
