Creamy Mushroom Stroganoff
This luxuriously creamy vegan mushroom stroganoff has all the rich savory depth of the Eastern European classic without a drop of dairy in sight. Made with a combination of mushrooms and coconut cream, this vegan recipe is a soul-warming bowl of pure comfort that comes together in under 40 minutes.
A velvety rich vegan mushroom stroganoff with deep umami flavors served over egg-free noodles.
Nutrition per serving
Ingredients
protein
sauce
pasta
vegetables
aromatics
flavor
seasoning
Instructions
Cook the Noodles
Bring a large pot of salted water to a boil and cook the egg-free pasta noodles according to package instructions until al dente. Drain and toss with a little olive oil to prevent sticking. Set aside while you prepare the vegan mushroom sauce.
Caramelize the Onions and Mushrooms
Heat 2 tablespoons of oil in a large wide pan over high heat. Add the sliced onions and cook for 5 minutes until golden. Add the sliced mushrooms in a single layer and cook without stirring for 4 to 5 minutes until deeply browned and caramelized.
Build the Sauce
Add the garlic, smoked paprika, soy sauce, and Dijon mustard to the pan and stir for 1 minute. Pour in the coconut cream and stir everything together. Reduce heat to medium and simmer for 8 to 10 minutes until the sauce thickens into a rich creamy stroganoff.
Combine and Finish
Add the cooked noodles directly to the creamy mushroom sauce and toss to coat thoroughly. Season generously with salt and black pepper. Serve this vegan stroganoff hot, garnished with fresh parsley and a dusting of extra smoked paprika.
Substitutions
Common mistakes
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