Description
A rich and creamy vegan mushroom stroganoff that combines a medley of sautéed mushrooms and leeks in a flavorful, dairy-free sauce made with coconut milk, tahini, and nutritional yeast. This comforting plant-based dish is enhanced with fresh herbs, white wine, and a touch of mustard, served over your choice of pasta for the ultimate umami-packed meal.
Ingredients
Scale
Mushrooms and Vegetables
- 3 to 4 tablespoons olive oil (divided)
- 2 large leeks or 3 small-medium leeks, cleaned and sliced
- 20 ounces (560g) mixed mushrooms (such as oyster, maitake, cremini, shiitake)
- 6 garlic cloves, minced
- 1 tablespoon fresh thyme leaves, roughly chopped (or 1 teaspoon dried thyme)
- Kosher salt, to taste
Sauce
- 1 1/2 cups vegetable broth
- 2 tablespoons tamari or soy sauce
- 1 tablespoon vegan Worcestershire sauce (optional)
- 1/4 cup (30g) all-purpose flour
- 1/2 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
- 2 tablespoons nutritional yeast
- 1 teaspoon paprika
- 1/2 teaspoon Dijon mustard or coarse-grain mustard
To Serve
- 12 ounces (340g) pasta of choice
- 1/4 cup fresh dill, chopped (or parsley)
- Freshly cracked black pepper, to taste
Instructions
- Prepare the mushrooms: Wipe mushrooms clean with a paper towel, then slice or tear them depending on the variety. Oyster and maitake mushrooms tear easily by hand.
- Prepare the leeks: Slice off and discard dark green tops, halve the leeks vertically, then slice horizontally into moderately thick slices. Wash thoroughly by submerging in cold water, agitating to remove dirt, then drain and pat dry.
- Sauté first batch of mushrooms and leeks: Heat 1 1/2 to 2 tablespoons olive oil in a large sauté pan or Dutch oven over medium-high heat until shimmering. Add half the leeks and mushrooms and cook, stirring occasionally but not too often, for 8 to 10 minutes until mushrooms brown nicely.
- Add aromatics to first batch: Lower heat to medium, then add half the garlic, thyme, and 1/4 teaspoon kosher salt. Cook for 2 to 4 minutes more until mushrooms are browned and crispy. Transfer this batch to a plate or bowl.
- Cook second batch of mushrooms and leeks: Repeat the sauté process with remaining oil, mushrooms, leeks, garlic, thyme, and salt until browned and crispy. Keep warm with the first batch.
- Make vegetable broth roux: In a medium bowl, whisk together vegetable broth, tamari, Worcestershire sauce if using, and flour until smooth with no clumps.
- Deglaze pan with white wine: Pour white wine into the pan used for cooking mushrooms, scraping up any browned bits with a wooden spoon. Simmer for 3 minutes or until alcohol smell dissipates and wine has mostly evaporated.
- Add vegetable broth roux: Pour the broth-flour mixture into the pan and whisk to combine smoothly. Bring to a simmer.
- Finish the sauce: Stir in coconut milk, tahini, nutritional yeast, 1/2 teaspoon kosher salt, and paprika. Simmer over medium-low heat for about 10 minutes until sauce thickens and becomes creamy.
- Cook pasta: Meanwhile, bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente, then drain and keep warm.
- Combine mustard and pasta: Stir Dijon mustard into the stroganoff sauce. Add hot pasta and chopped dill or parsley, tossing gently to coat evenly.
- Serve: Divide pasta among bowls or plates. Top each serving with a handful of crispy mushrooms from the first sauté batch and garnish with extra fresh dill or parsley and freshly cracked black pepper.
Notes
- This vegan mushroom stroganoff is exceptionally creamy and packed with deep umami flavor, making it a perfect comforting plant-based meal.
- Ensure to clean the leeks thoroughly as they tend to hold dirt between layers.
- Using a mixture of mushrooms adds texture and rich flavor complexity.
- Dry white wine is essential for deglazing and adds brightness to the sauce; substitute with extra broth if preferred.
- Vegetable broth roux acts as a thickener to give the sauce a luscious texture without dairy.
- Serve immediately for best texture, but leftovers keep well refrigerated for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 525 kcal
- Sugar: 5 g
- Sodium: 560 mg
- Fat: 25 g
- Saturated Fat: 14 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 5 g
- Protein: 16 g
- Cholesterol: 0 mg
