Description
This Easy Vegan Mushroom Stroganoff is a creamy, comforting, and flavorful one-pot dish perfect for any meal. Made with tender mushrooms, aromatic onions, garlic, and a rich vegan sauce, it pairs wonderfully with mashed potatoes, pasta, or rice. Utilizing simple everyday ingredients, this dish is not only delicious but also quick and easy to prepare, making it an ideal choice for a wholesome plant-based meal.
Ingredients
Mushrooms
- 12 oz mushrooms, sliced (chanterelles or portobello recommended)
Vegetables & Aromatics
- ½ large onion, finely minced
- 2 cloves garlic, finely minced
Fats & Oils
- 2 tablespoons vegan butter or olive oil
Thickening & Seasoning
- 1 ¼ teaspoons arrowroot or cornstarch or 1 tablespoon all-purpose flour
- 1 teaspoon Dijon mustard
- ¾ teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon pepper
Liquids
- ¾ cup vegetable broth
- 5 tablespoons full fat coconut milk
Garnish
- 2 tablespoons parsley, chopped
Instructions
- Prepare the Mushrooms: Wash chanterelle mushrooms under cold water to remove any debris like pine needles or moss, then drain thoroughly in a colander. For portobello mushrooms, avoid washing; instead, wipe clean with a damp paper towel. On a cutting board, trim a thin slice off each stem’s bottom, then quarter the mushrooms.
- Cook the Onion: Heat vegan butter or olive oil in a large skillet over medium heat. Add the finely minced onion and cook, stirring occasionally, until the onion becomes translucent, about 7 to 10 minutes.
- Sauté the Mushrooms: Add the prepared mushrooms to the skillet. Cook without overcrowding, stirring occasionally, until all the liquid released by the mushrooms evaporates and they are slightly browned, about 7 to 10 minutes. Stir in the minced garlic and cook for an additional 30 seconds.
- Prepare the Stroganoff Sauce: In a small bowl, whisk together the flour (or arrowroot/cornstarch for gluten-free), Dijon mustard, smoked paprika, salt, and pepper. Gradually add vegetable broth, whisking until smooth and lump-free.
- Combine and Simmer: Pour the sauce mixture into the skillet with the mushrooms. Bring to a simmer and cook until the sauce thickens. Stir in the full fat coconut milk. Taste and adjust seasoning with additional salt and pepper if needed.
- Serve: Spoon the vegan mushroom stroganoff over mashed potatoes, pasta, or rice. Garnish with chopped parsley and enjoy your comforting, creamy vegan meal!
Notes
- Do not wash portobello mushrooms under running water; wipe them clean to preserve texture and flavor.
- Cook mushrooms in batches if your skillet is small to prevent overcrowding and ensure proper browning.
- For a gluten-free version, substitute the all-purpose flour with arrowroot powder or cornstarch.
- Ensure the coconut milk is full fat for a richer, creamier sauce.
- Adjust seasonings to taste, especially salt and pepper, before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Russian
