CREAMY VEGAN MUSHROOM STROGANOFF

This vegan mushroom stroganoff is the ultimate comfort food! Bursting with umami, rich flavor, and an irresistibly creamy texture, it’s so delicious you won’t believe it’s dairy-free and completely vegan.

INGREDIENTS

  • 3-4 tablespoons olive oil*, divided
  • 2 large leeks or 3 medium leeks
  • 20 ounces (560g) mixed mushrooms (see “Ingredient Rundown” for details)
  • 6 garlic cloves, minced
  • 1 tablespoon fresh thyme leaves, roughly chopped, or 1 teaspoon dried thyme
  • Kosher salt
  • 1 1/2 cups vegetable broth
  • 2 tablespoons tamari or soy sauce
  • 1 tablespoon vegan Worcestershire sauce (optional)
  • 1/4 cup (~30g) all-purpose flour**
  • 1/2 cup (~120 ml) dry white wine (e.g., Pinot Grigio or Sauvignon Blanc)
  • 1 (13.5-ounce/400 ml) can full-fat coconut milk
  • 2 tablespoons tahini
  • 2 tablespoons nutritional yeast
  • 1 teaspoon paprika
  • 1/2 teaspoon Dijon or coarse-grain mustard
  • 12 ounces (340g) pasta of choice
  • 1/4 cup fresh dill, chopped
  • Freshly cracked black pepper, to taste

INSTRUCTIONS

  • Prepare the Mushrooms: Use a paper towel or clean kitchen cloth to wipe off any dirt. Depending on the mushroom type, slice them or tear them by hand (oyster and maitake are easier to tear).
  • Prepare the Leeks: Trim the dark green tops of the leeks, reserving them for broth if desired. Slice each leek lengthwise, then cut horizontally into thick slices. Leeks often contain a lot of dirt, so submerge the chopped pieces in a bowl of cold water, agitate with your hands to loosen dirt, and lift out the leeks with your hands or a slotted spoon. Pat them dry.
  • Cook the Mushrooms and Leeks (First Batch): In a large sauté pan with deep sides or a Dutch oven, heat 1 1/2 to 2 tablespoons olive oil over medium-high. When the oil is shimmering, add half the mushrooms and leeks. Cook for 8-10 minutes, stirring occasionally, until the mushrooms are well-browned.
  • Add Aromatics: Lower the heat to medium, add half the garlic, half the thyme, and 1/4 teaspoon kosher salt. Cook for 2-4 minutes, until the mushrooms become crispy and fragrant. Transfer this batch to a plate or bowl.
  • Cook the Second Batch: Repeat with the remaining olive oil, mushrooms, leeks, garlic, thyme, and salt.
  • Make the Vegetable Broth Roux: While mushrooms are cooking, whisk together the vegetable broth, tamari, Worcestershire sauce (if using), and flour in a bowl until smooth and clump-free.
  • Deglaze the Pan: Pour the white wine into the pan with the cooked mushrooms and use a wooden spoon or spatula to scrape up any browned bits. Let the wine simmer for about 3 minutes until most of the alcohol evaporates.
  • Combine and Simmer the Sauce: Add the vegetable broth roux to the pan, whisking until smooth. Bring to a simmer, then add the coconut milk, tahini, nutritional yeast, 1/2 teaspoon kosher salt, and paprika. Simmer on medium-low for 10 minutes, until the sauce is thick and creamy.
  • Cook the Pasta: In a large pot of salted boiling water, cook pasta according to package directions until al dente. Drain and keep warm.
  • Finish the Sauce and Serve: Stir the Dijon mustard into the sauce, then toss in the hot pasta and chopped dill. Mix well to coat.
  • Plate and Garnish: Serve the pasta in bowls, topping each with some of the crispy mushroom-leek mixture from the first batch and a sprinkle of fresh dill or parsley.

Notes

*If using a Dutch oven or ceramic pan, you may need extra oil. **For gluten-free instructions, refer to the “how to make this recipe gluten-free” section.