Savory Mushroom Stroganoff
This Savory Mushroom Stroganoff is a warm hug in a bowl, full of rich flavors and creamy texture that will make you feel right at home. I love how the mushrooms lend their earthy depth, making it a comforting dish that's also completely plant-based.
Growing up, I remember my mom making a hearty stroganoff, and it was always such a comforting meal after a long day.
I wanted to recreate that cozy feeling without any animal products, and this recipe does just that!
It's rich, creamy, and feels indulgent while still being nourishing.
Plus, it's quick enough for a weeknight dinner, but special enough for when you want to impress someone.
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
I love using whole wheat pasta for its nuttiness and added fiber, but feel free to swap in gluten-free pasta if that's your jam! The coconut oat milk really makes this dish creamy, and if you're not a fan, you could use cashew coconut cream instead for a nutty flavor.
Tips & Notes
- •I like to save some pasta water when draining, just in case I need to loosen the sauce later.
- •If you want a bit of spice, throw in some red pepper flakes for a kick!
Recipe Variations
- •Sometimes I add spinach or kale towards the end for a boost of greens.
- •If you're feeling adventurous, try adding some smoked paprika for a smoky flavor!
Storage & Freezing
This stroganoff keeps well in the fridge for about 3 days. Just reheat gently on the stove with a splash of vegetable broth or water to bring it back to life!
Frequently Asked Questions
Can I use other types of mushrooms?
Absolutely! I often mix shiitake and portobello mushrooms for a deeper flavor. Just keep in mind that different mushrooms will give a slightly different taste.
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This Savory Mushroom Stroganoff is a warm hug in a bowl, full of rich flavors and creamy texture that will make you feel right at home. I love how the mushrooms lend their earthy depth, making it a comforting dish that's also completely plant-based.
Ingredients
Instructions
- 1
Start by cooking the whole wheat pasta according to package instructions. Drain and set aside.
- 2
In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
- 3
Stir in the minced garlic and cook for an additional minute until fragrant.
- 4
Add the sliced mushrooms to the skillet and cook until they release their moisture and start to brown, about 7-10 minutes.
- 5
Pour in the vegetable broth, coconut oat milk, soy sauce, Dijon mustard, and nutritional yeast. Stir well to combine.
- 6
Bring the mixture to a gentle simmer and let it cook for about 10 minutes until it thickens slightly.
- 7
Season with salt and pepper to taste. You can adjust the flavors as you go.
- 8
Finally, toss in the cooked pasta and mix until it’s well coated in that creamy mushroom sauce.
- 9
Serve hot, garnished with fresh parsley, and enjoy!
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