Growing up in Chicago, my family’s kitchen was always a bustling hub of activity, filled with the comforting aromas of my babcia’s Polish dishes. One of my fondest memories is watching my grandmother Elizabeth whip up hearty meals that brought everyone to the table, regardless of the day’s chaos. Today, as a mom of two wonderful kids, Ella and Peter, I’ve found joy in creating dishes that echo those cherished moments but with a contemporary twist. One such creation is my creamy vegan mushroom stroganoff. This dish is a nod to the traditional comfort foods I grew up with, yet it’s entirely plant-based, making it a perfect fit for our modern lifestyle. It’s rich, satisfying, and oh-so-creamy, without a hint of dairy. Join me in my cozy kitchen as we dive into this delightful recipe that’s sure to become a family favorite!
Why You’ll Love This Recipe
This creamy vegan mushroom stroganoff is a dream come true for anyone seeking comfort in a bowl. It’s incredibly easy to make, requiring just 15 minutes of prep time and 30 minutes of cooking. The recipe is not only vegan but also gluten-free if you opt for gluten-free pasta. With its rich, savory flavors and creamy texture, it’s a dish that even non-vegans will adore. Plus, it’s packed with nutrients, offering a healthy dose of protein and fiber, making it a wholesome meal for any night of the week.
Ingredients
- 12 oz (340g) of your favorite pasta (gluten-free if needed)
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 16 oz (450g) mushrooms, sliced
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1/4 cup (60ml) white wine (optional)
- 2 cups (480ml) vegetable broth
- 1 cup (240ml) coconut milk
- 2 tablespoons soy sauce or tamari
- 2 tablespoons nutritional yeast
- Salt and pepper to taste
- Fresh parsley, chopped, for garnish
Step-by-Step Instructions
- Cook the pasta according to the package instructions. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the onion and garlic, sautéing until the onion is translucent.
- Add the mushrooms, smoked paprika, and thyme. Cook until the mushrooms are browned and tender.
- If using, pour in the white wine and let it simmer until reduced by half.
- Stir in the vegetable broth, coconut milk, soy sauce, and nutritional yeast. Bring to a simmer and cook for 10 minutes, allowing the sauce to thicken.
- Season with salt and pepper to taste. Add the cooked pasta to the skillet, tossing to coat in the creamy sauce.
- Serve hot, garnished with fresh parsley.
What Makes This Recipe Special
- Quick and easy to prepare
- Packed with flavor and nutrition
- Perfect for any occasion
- Customizable to your taste preferences
- Budget-friendly ingredients
Expert Tips for Success
For the best results, use a variety of mushrooms, such as cremini and shiitake, for a depth of flavor. If you prefer a thicker sauce, you can add a tablespoon of cornstarch mixed with water to the sauce. Be sure to taste and adjust the seasoning as needed, especially if you’re skipping the white wine.
COOKING TOOLS
When I make this creamy vegan mushroom stroganoff, a few simple tools always make prep faster and cleaner. My go-to tool is the MOSFiATA 8″ Professional Chef’s Knife for chopping all those mushrooms and onions with ease. I also love using a Silicone Utensils Set to stir the sauce without scratching my favorite skillet. These tools make cooking this dish a breeze!
Variations and Substitutions
If you’re looking to switch things up, try adding some spinach or kale for extra greens. For a nutty flavor, replace coconut milk with cashew cream. You can also use tamari instead of soy sauce for a gluten-free option. For a smoky twist, add a pinch of smoked salt.
Serving Suggestions
This creamy vegan mushroom stroganoff pairs beautifully with a side of crusty bread or a simple green salad. For a heartier meal, serve it alongside roasted vegetables or a chickpea salad. A glass of chilled white wine makes for a delightful pairing, enhancing the dish’s flavors.
FAQs
Can I make this dish ahead of time?
Yes, you can prepare the sauce a day in advance and store it in the refrigerator. When ready to serve, reheat and add freshly cooked pasta.
What can I use instead of coconut milk?
Cashew cream or almond milk are great alternatives. Just ensure they are unsweetened to maintain the savory flavor.
Final Thoughts
I hope you enjoy making this creamy vegan mushroom stroganoff as much as I do. It’s a dish that brings warmth and comfort, reminiscent of those cherished family meals from my childhood. I encourage you to share your results and enjoy cooking with love and a dash of humor!
👉 I hope you loved making this creamy vegan mushroom stroganoff—it’s like a cozy hug in a bowl! If you’re hungry for more comforting dishes, check out my Creamy Tomato Basil Soup, Vegan Lasagna, or Vegan Mac and Cheese. Join us on our Facebook Page and Facebook Group—and don’t forget to follow on Pinterest for daily inspiration!
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Creamy Vegan Mushroom Stroganoff: 5 Easy Comfort Recipes in
A rich and satisfying vegan twist on a classic comfort food, perfect for a cozy family dinner.
Keep the screen of your device on while you follow the steps.
- Cook pasta according to package instructions. Drain and set aside.
- In a skillet, heat olive oil over medium heat. Add onion and garlic, sauté until translucent.
- Add mushrooms, smoked paprika, and thyme. Cook until mushrooms are browned.
- Pour in white wine, simmer until reduced by half.
- Stir in vegetable broth, coconut milk, soy sauce, and nutritional yeast. Simmer for 10 minutes.
- Season with salt and pepper. Add pasta, toss to coat.
- Serve hot, garnished with parsley.