Creamy Vegan Mushroom Stroganoff

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Dive into the comforting flavors of this Creamy Vegan Mushroom Stroganoff, a plant-based twist on the classic Russian dish. Earthy mushrooms simmered in a silky, tangy sauce make for a hearty meal that pairs beautifully with tagliatelle or fluffy rice. By using dairy-free cream, vegetable broth, and pantry staples like soy sauce and mustard, you’ll have a satisfying dinner on the table in under 30 minutes. Whether you follow a vegan lifestyle or simply love exploring new flavors, this stroganoff delivers richness, depth, and a touch of smokiness—all without the need for meat or dairy.

Ingredients

  • 400 g (14 oz) mushrooms (button, cremini, shiitake, or a mixed medley), sliced

  • 1 medium onion, finely chopped

  • 2 garlic cloves, minced

  • 2 tbsp vegetable oil (sunflower, canola, or olive oil)

  • 1 tbsp soy sauce (or tamari for gluten-free)

  • 1 tbsp tomato paste

  • 200 ml (¾ cup) plant-based cream (soy, oat, or cashew cream)

  • 200 ml (¾ cup) vegetable broth

  • 1 tbsp mustard (preferably grainy or Dijon)

  • 1 tbsp all-purpose flour (or chickpea flour for gluten-free)

  • 1 tsp sweet paprika powder

  • 1 tsp smoked paprika powder

  • Salt and freshly ground black pepper, to taste

  • Fresh parsley, chopped for garnish

  • 400 g (14 oz) tagliatelle or rice, cooked according to package instructions

Equipment

  • Large skillet or sauté pan

  • Wooden spoon or heat-proof spatula

  • Saucepan (for pasta or rice)

  • Knife and cutting board

  • Measuring spoons and cups

Step-by-Step Preparation

1. Sauté the Aromatics

  1. Heat 2 tbsp vegetable oil in a large skillet over medium heat.

  2. Add the finely chopped onion and sauté until translucent, about 3–4 minutes.

  3. Stir in the minced garlic and cook for 30 seconds until fragrant, taking care not to let it brown too much.

2. Cook the Mushrooms

  1. Increase heat to medium-high.

  2. Add the sliced mushrooms in a single layer; let them sear undisturbed for 2 minutes, then stir.

  3. Continue cooking until the mushrooms release their moisture and start to brown, about 5–7 minutes in total.

3. Build the Flavor Base

  1. Stir in 1 tbsp soy sauce and 1 tbsp tomato paste, coating the mushrooms evenly.

  2. Sprinkle 1 tsp sweet paprika and 1 tsp smoked paprika over the mixture.

  3. Cook for another 1–2 minutes, stirring constantly, to allow the spices to bloom and intensify.

4. Thicken the Sauce

  1. Sprinkle 1 tbsp flour over the mushrooms, stirring to combine.

  2. Cook for 1 minute to remove the raw flour taste and create a roux that will thicken the sauce.

5. Add Liquids & Seasonings

  1. Slowly pour in 200 ml vegetable broth, stirring to dissolve any lumps.

  2. Add 200 ml plant-based cream and 1 tbsp mustard.

  3. Bring the mixture to a gentle simmer, reduce heat to low, and cook for 3–5 minutes until the sauce is creamy and coats the back of a spoon.

  4. Season with salt and pepper to taste, adjusting as needed.

6. Cook Tagliatelle or Rice

  1. While the sauce simmers, bring a saucepan of salted water to a boil.

  2. Add 400 g tagliatelle and cook according to package instructions until al dente, or cook rice of your choice.

  3. Drain well and return to the pot; toss with a drizzle of oil to prevent sticking.

7. Serve & Garnish

  1. Divide the cooked pasta or rice among serving bowls or plates.

  2. Spoon the mushroom stroganoff generously over the top.

  3. Sprinkle with chopped fresh parsley and an extra crack of black pepper.

  4. Serve immediately while piping hot.

Why You’ll Love This Recipe

  • Quick & Easy: Ready in under 30 minutes with minimal prep.

  • Rich & Creamy: Dairy-free cream and a simple roux deliver luscious texture.

  • Flavor-Packed: Soy sauce, tomato paste, paprika, and mustard create depth and tang.

  • Versatile: Serve over pasta, rice, quinoa, or mashed potatoes.

  • Healthy Comfort: Plant-based, naturally low in saturated fat, and full of umami.

Variations & Add-Ins

  • Protein Boost: Stir in cooked chickpeas, cubed tofu, or seitan strips for extra protein.

  • Green Veg: Fold in baby spinach or kale in the last minute of cooking for color and nutrients.

  • Mushroom Mix: Use a blend of cremini, oyster, shiitake, and porcini for gourmet complexity.

  • Spicy Kick: Add ¼ tsp chili flakes or a dash of hot sauce when you add the liquids.

  • Herb-Infused: Garnish with fresh thyme, tarragon, or chives instead of parsley for an herb-forward twist.

Health & Nutrition Highlights (per serving, serves 4)

  • Calories: ~320 kcal

  • Protein: 8 g

  • Carbs: 45 g

  • Fat: 12 g (mostly from healthy plant oils and cream)

  • Fiber: 4 g (thanks to mushrooms and whole-grain pasta)

  • Low in Saturated Fat: Made with plant-based cream and oil.

  • Rich in B Vitamins & Antioxidants: Mushrooms provide vitamin D precursors, selenium, and polyphenols.

Serving Suggestions

  • Green Salad: A simple mixed-greens salad with lemon vinaigrette cuts through the richness.

  • Crusty Bread: Offer slices of sourdough or baguette for mopping up every last bit of sauce.

  • Wine Pairing: A medium-bodied white like Chardonnay or a light red such as Pinot Noir complements the dish.

  • Side Dish: Serve alongside roasted vegetables (e.g., Brussels sprouts or carrots) for extra variety.

Tips & Tricks for Success

  • Don’t Overcrowd the Pan: Cook mushrooms in a single layer to encourage browning instead of steaming.

  • Bloom Your Spices: Toast paprika and tomato paste briefly to deepen their flavor before adding liquid.

  • Adjust Consistency: For a thinner sauce, add more vegetable broth; for a richer finish, stir in an extra splash of plant cream.

  • Timing the Pasta: Start the pasta water when you begin step 2, so it’s ready by the time your sauce is done.

  • Make-Ahead: The sauce keeps refrigerated for up to 3 days—reheat gently and toss with fresh pasta.

Frequently Asked Questions

  1. Can I use regular cream instead of plant-based?
    Yes—substitute dairy cream for an even richer sauce, though this will no longer be vegan.

  2. Is this gluten-free?
    Use tamari for the soy sauce and swap regular flour for a gluten-free blend; serve over rice or gluten-free pasta.

  3. Why add mustard?
    Mustard adds a subtle sharpness that brightens the creaminess and balances the umami.

  4. Can I freeze the sauce?
    Yes—freeze in an airtight container for up to one month. Thaw overnight in the fridge and reheat gently.

  5. What other mushrooms work best?
    Cremini and button mushrooms are budget-friendly; for more depth, use a blend including oyster, shiitake, or portobello.

  6. How do I make the sauce extra thick?
    Increase flour to 1½ tbsp or simmer a few minutes longer to reduce liquid.

  7. Can I add vegetables?
    Absolutely—bell pepper, zucchini, or peas fold in easily and offer extra color.

  8. What pasta shapes pair well?
    Tagliatelle, fettuccine, pappardelle, or even shell pasta to catch every bit of sauce.

  9. How to prevent pasta from clumping?
    Toss immediately with a drizzle of oil or a little of the sauce before serving.

  10. Ideas for leftovers?
    Stir sauce into cooked grains or use as a filling for savory crepes or stuffed peppers.

Conclusion

With its quick prep, rich flavor, and nourishing ingredients, this Creamy Vegan Mushroom Stroganoff is destined to become a weeknight favorite. Customize it with your choice of mushrooms, add-ins, and sides to suit your taste. Whether you’re feeding family, entertaining friends, or simply craving cozy comfort food, this stroganoff delivers plant-powered satisfaction in every creamy, umami-rich bite. Enjoy!

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