Vegan Mushroom Stroganoff
A creamy, dairy-free twist on a comfort classic featuring mushrooms, garlic, and a velvety sauce.
Ingredients
- 2 tbsp olive oil liquid gold
- 1 medium onion finely chopped (tears guaranteed)
- 3 cloves garlic minced (triple it if you love yourself)
- 12 oz mushrooms sliced (button, cremini, or whatever looks good)
- 1½ tsp smoked paprika adds depth
- 1 tbsp soy sauce for umami magic
- 1 cup vegetable broth keeps things juicy
- ¾ cup coconut cream or cashew cream for extra richness
- 1 tbsp Dijon mustard don’t skip it
- ½ tsp salt adjust to taste
- ½ tsp black pepper because balance
- 1 tbsp cornstarch mixed with 2 tbsp water thickens things up
- 8 oz pasta fettuccine, tagliatelle, or whatever you love
- 2 tbsp fresh parsley chopped (fancy garnish)
Instructions
- Heat olive oil in a large skillet over medium heat.
- Sauté onion until golden, about 5 minutes.
- Add garlic and stir for another minute until fragrant.
- Toss in mushrooms and cook until browned, about 7 minutes.
- Stir in paprika, soy sauce, and mustard, letting the flavors blend.
- Pour in broth, then bring to a gentle simmer.
- Mix in coconut cream, stirring until smooth and velvety.
- Add cornstarch slurry and cook until the sauce thickens.
- Boil pasta in salted water according to package directions.
- Drain pasta and toss it into the stroganoff sauce.
- Garnish with parsley and serve hot.
Notes
Nutritional Values (Per Serving)
- Calories: 350
- Total Fat: 15g
- Saturated Fat: 8g
- Carbohydrates: 42g
- Fiber: 6g
- Protein: 9g
Vitamins & Minerals (Per Serving)
- Iron: 18%
- Vitamin B6: 15%
- Magnesium: 12%
- Potassium: 20%
- Folate: 10%
Additional Notes & Tips
- Use cashew cream for an ultra-luxurious texture.
- Add spinach for extra greens (health points).
- A splash of white wine elevates the sauce.
- Serve with garlic bread because carbs deserve company.
- Let leftovers sit overnight—the flavors deepen beautifully.