Vegan Mushroom Stroganoff
Vegan Mushroom Stroganoff is a creamy and comforting dish that transforms your weeknight dinners into a gourmet experience. Earthy mushrooms blend beautifully with a rich coconut milk sauce, creating a satisfying flavor profile that pairs perfectly with pasta. Ready in just 30 minutes, this versatile recipe allows for customization with your favorite ingredients, making it ideal for both cozy nights in and impressing guests. Enjoy every spoonful of this delicious plant-based masterpiece!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Main
- Method: Sautéing
- Cuisine: Vegan
Ingredients
Scale
- 8 oz cremini mushrooms, sliced
- 8 oz shiitake mushrooms, sliced
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 2 cups low-sodium vegetable broth
- 1 cup full-fat coconut milk
- 8 oz fettuccine or whole wheat pasta
- 1 tbsp Dijon mustard
- 1 tsp fresh thyme (or ½ tsp dried thyme)
- Salt and freshly cracked black pepper to taste
- 2 tbsp olive oil (for sautéing)
Instructions
- Heat olive oil in a large skillet over medium heat. Sauté the chopped onion for about 3 minutes until translucent.
- Add minced garlic and sliced mushrooms; cook until mushrooms are golden brown (about 5–7 minutes).
- Season with thyme, salt, and pepper; stir well to combine.
- Pour in the vegetable broth and coconut milk, adding Dijon mustard. Stir and bring to a gentle simmer.
- While the sauce simmers, cook pasta according to package instructions until al dente.
- Drain pasta and combine it with the stroganoff sauce in the skillet, mixing until well-coated.
- Serve hot, garnished with fresh herbs if desired.
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 360
- Sugar: 3g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 14g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 0mg