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.
