Vegan Mushroom Stroganoff is rich, creamy, and full of flavor. That it is vegan will shock you!
Steak Stroganoff is a traditional Russian dish that is served over wide egg noodles and topped with a creamy sauce made with beef and mushrooms. Mushrooms that are vegan Instead of beef, the mushrooms are increased, and coconut milk is used to create a version of Stroganoff that is equally creamy and satisfying.
This dish is made creamier thanks to the addition of coconut milk (don’t worry, the coconut flavor isn’t overpowering). The mushrooms have a meaty texture and a strong umami flavor. The addition of garlic, thyme, and sage enhances the dish’s complexity and helps it come together. It’s both healthy and indulgent at the same time.
This dish is the ultimate in comfort food on a chilly winter day. It is simple to prepare and can be completed in 45 minutes, making it an excellent weeknight dinner option.
All About the Vegan Mushroom Stroganoff
My favorite way to substitute beef for mushrooms is to use their meaty tender texture and umami flavor as a satisfying alternative. Because they are porous, they are able to absorb a great deal of flavor as they cook. When it comes to selecting, preparing, and cooking mushrooms, there are several factors to consider:
Purchasing mushrooms: Baby bella mushrooms are typically used in the preparation of mushroom stroganoff. When purchasing mushrooms, look for ones that are firm to the touch, have a smooth cap, and aren’t slimy at all. Mushrooms such as shiitake and portobello would also be suitable.
mushrooms: Because mushrooms are porous, they will absorb water and become soggy if they are washed with water after harvesting. Instead of rinsing your mushrooms under running water, I recommend wiping them down with a damp paper towel to remove excess moisture.
Adding salt: After the mushrooms have been fully cooked, season them with salt. In the end, the texture of the mushrooms becomes more meaty, and the flavor becomes more concentrated.
Crowding the pan: When cooking your mushrooms, avoid overcrowding the pan because this will prevent the mushrooms from searing and achieving their optimal texture and flavor. Each mushroom slice should come into contact with the pan.
Picking the Best Ingredients
Despite the fact that this recipe comes together quickly and is ideal for a beginner vegan cook, using the proper ingredients is still critical to ensuring that it turns out perfectly. Here are a few of my recommendations:
1. Choose a dry white wine such as Pinot Grigio or Sauvignon Blanc for the base of your dish. Sweet white wines (such as Rieslings) have a tendency to caramelize and become overly sweet. When oaky white wines (such as certain Chardonnays) are reduced, they become bitter.
2. Short egg noodles are used in the preparation of traditional stroganoff. To achieve the texture of egg noodles in this Vegan Mushroom Stroganoff recipe, I recommend using a short pasta such as rotini or farfalle rather than a long pasta such as fettuccine or spaghetti.
Make sure to use full-fat coconut milk rather than lite coconut milk to get the most creaminess possible.
Ways to Adapt This Recipe
This recipe can be modified to meet the needs of people with specific dietary restrictions. Here are a few suggestions:
1. To make this recipe gluten-free, thicken the sauce with an all-purpose gluten-free flour blend and serve it over gluten-free pasta or rice to make it gluten-free.
Frozen peas can be added if you want to increase the protein content. While the stroganoff is still hot, stir in the mushrooms after seasoning the sauce with salt and black pepper to taste.
2. Vegan sour cream can be substituted for the coconut milk in this recipe. Follow Your Heart is a brand that I would recommend.
3. If you don’t want to use wine, you can substitute 1/4 cup vegetable stock for it instead.
This hearty vegan mushroom soup is best served with light vegetables, such as roasted broccoli, steamed green beans, or a simple salad to balance out the richness of the dish. This dish would be best served with a full-bodied red wine such as Cabernet Sauvignon, Merlot, or Malbec.
Make It Ahead, But Store Separately
Vegan Mushroom Stroganoff can be prepared ahead of time and stored in an airtight container in the refrigerator for up to two to three days in advance. But! Keep the mushroom sauce and the pasta in separate containers.
To reheat the mushroom sauce when you’re ready to serve it, place it in a small saucepan over low heat for 3 to 5 minutes, or until it’s smooth and warm. Once the sauce has been heated through, add the pasta and toss to combine. Allow the pasta to cook for 2 to 3 minutes.
1. Cook the pasta:
Fill a large pot halfway with water and generously sprinkle with salt. Using a high heat, bring it to a rolling boil. Cook the pasta according to the package directions after adding the water. Drain the pasta into a colander set in the sink to catch any excess water. Set it aside for now.
2. Cook the vegetables:
Place a large skillet over medium heat and set aside. Cook for 5 to 7 minutes, or until the onions are translucent, in the olive oil and onions mixture, until the onions are translucent.
Sauté for 5 to 8 minutes, or until the mushrooms are browned and tender, until the garlic is fragrant and the mushrooms are tender. Cook for an additional minute, or until the thyme and sage are fragrant, stirring constantly.
3. 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 ensure that all of the flour is incorporated. Then add the white wine, vegetable stock, and Worcestershire sauce and stir everything together until everything is well combined. Cook at a low heat for 5 minutes, stirring occasionally.
4. Stir in the coconut milk:
Pour the coconut milk into the sauce and stir until it is just barely combined with the sauce. Season with salt and freshly ground black pepper. Taste and adjust seasoning, adding more salt and black pepper if necessary to suit your taste.
Combine the pasta and sauce in a large mixing bowl; divide among serving plates and garnish with additional thyme and sage, if desired.