Succulent and hearty, this Vegan Mushroom Stroganoff is a delectable twist on a classic. Crafted with a mix of mushrooms and cooked in a creamy, dairy-free sauce, it melds traditional Russian flavors with the essence of plant-based cooking. The combination of tender pasta and umami-rich mushrooms ensures that each bite is satisfyingly rich and comforting. This recipe is perfect for those seeking to enjoy a classic comfort dish without the use of animal products, making it a delightful addition to any vegan or eco-conscious diner’s recipe collection.
Dinner
Vegan Mushroom Stroganoff
Succulent and hearty, this Vegan Mushroom Stroganoff is a delectable twist on a classic.
About this recipe
Method
15 min prep · 25 min cook
- 1
Heat the olive oil in a large pan over medium heat. Add the onion and garlic, and sauté until soft.
- 2
Increase the heat to high, add the mushrooms and cook until they start to brown.
- 3
Stir in the soy sauce and Dijon mustard, then add the vegetable broth. Bring to a simmer.
- 4
Reduce the heat and stir in the coconut cream. Season with salt and pepper to taste. Simmer until the sauce thickens slightly.
- 5
Meanwhile, cook the pasta according to package instructions. Drain.
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