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🍝 Pasta & noodles

Creamy vegan mushroom stroganoff

Deeply browned mushrooms, silky sauce, and serious comfort-food swagger

⏱️ Time estimate: about 50 minutes

Mixed mushrooms and leeks are cooked in batches for maximum browning, then folded into a creamy stroganoff sauce with coconut milk, tahini, wine, tamari, and dill.

Creamy vegan mushroom stroganoff pasta bowl

Ingredients

  • 3 to 4 tablespoons olive oil, divided
  • 2 large leeks or 3 small-medium leeks
  • 20 ounces mixed mushrooms
  • 6 garlic cloves, minced
  • 1 tablespoon fresh thyme leaves, 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 all-purpose flour
  • 1/2 cup dry white wine
  • 1 (13.5-ounce) can full-fat coconut milk
  • 2 tablespoons tahini
  • 2 tablespoons nutritional yeast
  • 1 teaspoon paprika
  • 1/2 teaspoon Dijon mustard
  • 12 ounces pasta of choice
  • 1/4 cup chopped fresh dill
  • Freshly cracked black pepper

Instructions

  1. Prep the vegetables. Wipe the mushrooms clean and slice or tear them into pieces. Trim, wash, and slice the leeks.
  2. Brown in batches. Heat part of the oil in a large sauté pan or Dutch oven over medium-high heat. Cook half the mushrooms and leeks for 8 to 10 minutes until deeply browned, then add half the garlic, thyme, and a little salt and cook 2 to 4 minutes more. Transfer to a plate. Repeat with the second half.
  3. Make the broth mixture. Whisk together the vegetable broth, tamari, Worcestershire if using, and flour until smooth.
  4. Build the sauce. Deglaze the pan of the second mushroom batch with the wine and simmer a few minutes until reduced. Whisk in the broth mixture, then add the coconut milk, tahini, nutritional yeast, paprika, and a bit more salt. Simmer about 10 minutes until thick and creamy.
  5. Cook the pasta. Boil the pasta in salted water until al dente, then drain.
  6. Finish. Stir the Dijon into the sauce, then add the pasta and dill and toss to coat. Top each serving with some of the reserved first batch of browned mushrooms and extra dill.

The separate mushroom batches are not decorative fussing, they are the reason this tastes deeply mushroomy instead of pale and soggy.