This Creamy Vegan Mushroom Stroganoff is a comforting, flavor-packed plant-based twist on a classic dish.
Loaded with fiber-rich mushrooms, protein from tahini and nutritional yeast, and healthy fats from olive oil and coconut milk, it’s satisfying without being heavy.
Quick enough for weeknight dinners yet elegant enough for guests, it’s a versatile, wholesome, and indulgent vegan meal perfect for everyday cooking or meal prep.
Vegan Mushroom Stroganoff
A rich, creamy, and satisfying vegan twist on classic stroganoff. Packed with fiber-rich mushrooms, protein from tahini and nutritional yeast, and healthy fats from coconut milk and olive oil, this dish is perfect for weeknight dinners or meal prep. Quick to cook, indulgent, and completely dairy-free.
Equipment
- 1 large sauté pan or Dutch oven
- 1 medium mixing bowl
- Wooden spoon or flat-ended spatula
- Knife
- Cutting board
- Large saucepan for pasta
- Measuring cups and spoons
Ingredients
- 3 –4 tbsp olive oil divided
- 2 large leeks or 3 small-medium leeks
- 20 oz 560 g mixed mushrooms (e.g., cremini, oyster, maitake)
- 6 garlic cloves minced
- 1 tbsp fresh thyme leaves roughly chopped (or 1 tsp dried thyme)
- ½ tsp kosher salt plus extra to taste
- 1 ½ cups vegetable broth
- 2 tbsp tamari or soy sauce
- 1 tbsp vegan Worcestershire sauce optional
- ¼ cup 30 g all-purpose flour
- ½ cup 120 ml dry white wine, such as Pinot Grigio or Sauvignon Blanc
- 1 can 13.5 oz / 400 ml full-fat coconut milk
- 2 tbsp tahini
- 2 tbsp nutritional yeast
- 1 tsp paprika
- ½ tsp Dijon mustard or coarse-grain mustard
- 12 oz 340 g pasta of choice
- ¼ cup fresh dill chopped (or parsley)
- Freshly cracked black pepper to taste
Instructions
- Prepare the Mushrooms: Start by preparing the mushrooms, which are the star of this dish. Gently wipe off any dirt or soil using a damp paper towel or a clean kitchen cloth. Avoid washing them under running water, as mushrooms absorb water and can become soggy. Depending on the type, slice them into medium-thick pieces or tear them by hand. Oyster and maitake mushrooms are easier to tear, while cremini or button mushrooms can be sliced evenly. Set aside.
- Clean and Slice the Leeks: Leeks are notoriously gritty, so proper cleaning is essential. Trim off the dark green tops (you can save these for homemade vegetable broth if desired). Cut each leek in half lengthwise, then slice crosswise into half-moon shapes, keeping them slightly thick so they maintain texture while cooking. Place the cut leeks in a large bowl of cold water. Swirl your hands through the water to loosen dirt, then lift the leeks out carefully with a slotted spoon or your hands. Pat them dry with a clean towel or paper towel.
- Cook the First Batch of Mushrooms and Leeks: Heat 1 ½ to 2 tablespoons of olive oil in a large sauté pan or Dutch oven over medium-high heat until shimmering. Add half of the leeks and mushrooms to the pan, spreading them in a single layer if possible. Allow them to cook undisturbed for a few minutes to get a nice golden sear. Stir occasionally, but not too frequently, so they brown evenly. Cook for about 8–10 minutes, until the mushrooms release their moisture, shrink slightly, and develop a deep brown color.
- Add Flavor to the First Batch: Lower the heat to medium and add half of the minced garlic, half of the fresh thyme (or dried thyme), and ¼ teaspoon of kosher salt. Stir gently to combine, and cook for an additional 2–4 minutes. The garlic should become fragrant, and the mushrooms should begin to develop crispy, caramelized edges. Once cooked, transfer this batch to a clean plate or bowl.
- Cook the Second Batch of Mushrooms and Leeks: Repeat the cooking process with the remaining oil, mushrooms, leeks, garlic, thyme, and salt. Cook them in the same manner: first browning the mushrooms, then adding aromatics. Once done, combine them with the first batch on the plate. This ensures maximum browning and deep, rich flavor.
- Prepare the Vegetable Broth Roux: While the mushrooms are cooking, prepare a flavorful base for the sauce. In a medium mixing bowl, whisk together vegetable broth, tamari or soy sauce, vegan Worcestershire sauce (if using), and all-purpose flour. Whisk thoroughly until the mixture is completely smooth and free of lumps. This will help thicken the stroganoff sauce later and create a rich, velvety texture.
- Deglaze the Pan with Wine: Return the cooked mushrooms to the pan if necessary, and pour in dry white wine. Use a wooden spoon or flat-ended spatula to scrape up the browned bits from the bottom of the pan—these caramelized bits are packed with umami flavor. Reduce the heat slightly and simmer for 3 minutes, or until the alcohol scent dissipates and the wine mostly evaporates.
- Add the Sauce Base: Slowly pour the prepared vegetable broth roux into the pan with the mushrooms, whisking constantly to avoid clumps. Bring the mixture to a gentle simmer. Then add full-fat coconut milk, tahini, nutritional yeast, ½ teaspoon kosher salt, and paprika. Stir thoroughly to combine. Simmer the sauce over medium-low heat for about 10 minutes, allowing it to thicken into a rich, creamy consistency.
- Cook the Pasta: While the sauce simmers, bring a large pot of salted water to a boil. Add pasta of choice and cook according to the package instructions until al dente. Once cooked, drain the pasta, reserving a small cup of pasta water if you’d like to loosen the sauce later. Keep the pasta warm until ready to combine with the sauce.
- Combine Pasta with Sauce: Reduce the heat to low and stir Dijon mustard into the stroganoff sauce. Add the hot, drained pasta to the sauce and toss gently to coat each piece thoroughly. Add freshly chopped dill (or parsley) at this stage to infuse the dish with freshness and subtle herbal notes. Taste and adjust seasoning with more salt or freshly cracked black pepper as needed.
- Plate and Garnish: Divide the creamy pasta among serving plates or bowls. Top each serving with a handful of the crispy mushroom mixture saved from earlier to add texture and extra flavor. Sprinkle additional fresh dill or parsley on top for a vibrant, aromatic finish. Serve immediately while warm.
Notes
- For extra depth of flavor, use a mix of mushrooms like cremini, oyster, and maitake.
- Leeks must be cleaned thoroughly to avoid grit in the final dish.
- If white wine is unavailable, replace with vegetable broth and a splash of lemon juice.
- To make gluten-free, substitute all-purpose flour with a gluten-free flour blend.
- Adjust the creaminess by adding more coconut milk or tahini if desired.
- Fresh dill adds brightness, but parsley can be used as a mild alternative.
- The recipe is meal-prep friendly and can be doubled for larger gatherings.
