Cozy Creamy Vegan Mushroom Stroganoff
Ah, the comforting embrace of a warm, creamy dish on a chilly evening! There’s something undeniably nostalgic about a rich stroganoff, don’t you think? This cozy creamy vegan mushroom stroganoff takes me back to my childhood dinners, where we’d gather around the kitchen table, the aromas swirling and wrapping us in a loving hug. The golden light of the setting sun would filter through the window as we laughed and shared stories, our plates piled high with tender noodles and savory sauce.
As the leaves turn their vibrant hues and autumn chills fill the air, this easy weeknight dinner becomes a staple in my home, providing a satisfying reprieve from our busy lives. This is one you’ll definitely want to pin for later!
Why You’ll Love This Recipe
- Creamy & Satisfying: This vegan mushroom stroganoff is a delightfully creamy dish that’s perfect for chilly evenings, making it an indulgent escape from the ordinary.
- Quick & Easy: With just a handful of ingredients and under 30 minutes of cooking time, this meal is a lifesaver for busy weeknights.
- Family-Friendly: Both kids and adults will be asking for seconds, thanks to its rich flavors and comforting textures.
- Healthy & Nutritious: Packed with mushrooms and nutritious ingredients, this dish is not only delicious but also a healthy choice for everyone at the table.
- Versatile & Customizable: Whether you prefer it over rice or pasta, this recipe can easily adapt to fit your cravings.
What You’ll Need
- 12 oz (340 g) wide egg-free pasta (or gluten-free)
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 16 oz (450 g) mushrooms, sliced (cremini or button work great)
- 1 teaspoon dried thyme
- 1 tablespoon soy sauce (or tamari for gluten-free)
- 1 tablespoon all-purpose flour (or cornstarch)
- 1 cup vegetable broth
- 1 cup coconut milk (full-fat for creaminess)
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Let’s Make It Together
Cook the Pasta: In a large pot of salted boiling water, cook the pasta according to package instructions until al dente. Drain and set aside, reserving a little pasta water for later.
Sauté the Aromatics: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until soft and fragrant, about 3–4 minutes.
Cook the Mushrooms: Stir in the sliced mushrooms and thyme. Cook for about 5–7 minutes until mushrooms are tender and have released their moisture.
Thicken the Sauce: Sprinkle the flour over the mushroom mixture and stir well, cooking for another minute to eliminate the raw flour taste. Gradually pour in the vegetable broth and coconut milk, stirring continuously until the sauce thickens, about 5 minutes.
Season & Combine: Add the soy sauce, salt, and pepper, adjusting to taste. Toss in the cooked pasta, adding a splash of reserved pasta water if needed to loosen the sauce.
Serve & Garnish: Spoon the creamy mushroom stroganoff into bowls, garnishing with fresh parsley. Enjoy this cozy dish while it’s warm!
Delicious Variations to Try
- Zesty Lemon Spin: Add the zest of one lemon to the sauce for a bright, refreshing twist that dances on your palate.
- Nutty Hazelnuts: Toast and sprinkle some chopped hazelnuts or walnuts on top for a deliciously crunchy texture contrast.
- Spinach Delight: Fold in a few handfuls of fresh spinach just before serving for added color and nutrition.
- Indulgent Vegan Cheese: For an even creamier texture, stir in a few tablespoons of your favorite vegan cheese towards the end of cooking.
Chef Emma’s Helpful Tips
- Make-Ahead Magic: You can prepare the sauce in advance and simply reheat it when you’re ready to serve, adding the cooked pasta just before enjoying it.
- Leftover Love: Store any leftovers in an airtight container in the fridge for up to three days. Just reheat and add a splash of water or broth to revive the sauce!
- Ingredient Swaps: Feel free to swap in your favorite veggies, like bell peppers or peas, to customize your stroganoff as per your taste.
- Pasta Choices: Any wide pasta works well, but for a gluten-free option, try brown rice noodles or quinoa pasta for a delicious alternative.
Nutrition Information per Serving
- Serving Size: About 1.5 cups
- Calories: 320
- Carbohydrates: 50g
- Sugars: 3g
- Fat: 12g
- Protein: 8g
- Sodium: 600mg
Frequently Asked Questions
Can I make this ahead?
Absolutely! The sauce can be made a day ahead, and the flavors will deepen beautifully when reheated.
Can I use different ingredients?
Yes! Feel free to swap out the mushrooms for other vegetables or use any type of pasta you prefer.
How do I store leftovers?
Store leftovers in sealed containers in the fridge. They should stay fresh for up to three days.
How long does it last?
This creamy mushroom stroganoff is best enjoyed fresh, but it can last up to three days in the fridge, making it perfect for meal prep!
Wrapping It Up
This cozy creamy vegan mushroom stroganoff is more than just a meal; it’s a chance to gather around the table with loved ones, sharing warmth and laughter. Its delightful blend of flavors and textures brings comfort to the coldest nights, creating an inviting atmosphere that fills your home with good energy.
Save this Pin by Jason Cartwright on ListwithJason.blog | Vegan dinner recipes, healthy vegan recipes, vegetarian recipes to your Dinner Ideas board so it’s ready when you need a cozy treat! I can’t wait for you to try this savory delight. Happy cooking!
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Cozy Creamy Vegan Mushroom Stroganoff
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
A rich and creamy vegan mushroom stroganoff that is perfect for chilly evenings, filled with nostalgic flavors and comforting textures.
Ingredients
- 12 oz (340 g) wide egg-free pasta (or gluten-free)
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 16 oz (450 g) mushrooms, sliced
- 1 teaspoon dried thyme
- 1 tablespoon soy sauce (or tamari for gluten-free)
- 1 tablespoon all-purpose flour (or cornstarch)
- 1 cup vegetable broth
- 1 cup coconut milk
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- In a large pot of salted boiling water, cook the pasta according to package instructions until al dente. Drain and set aside, reserving a little pasta water for later.
- In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until soft and fragrant, about 3–4 minutes.
- Stir in the sliced mushrooms and thyme. Cook for about 5–7 minutes until mushrooms are tender and have released their moisture.
- Sprinkle the flour over the mushroom mixture and stir well, cooking for another minute to eliminate the raw flour taste. Gradually pour in the vegetable broth and coconut milk, stirring continuously until the sauce thickens, about 5 minutes.
- Add the soy sauce, salt, and pepper, adjusting to taste. Toss in the cooked pasta, adding a splash of reserved pasta water if needed to loosen the sauce.
- Spoon the creamy mushroom stroganoff into bowls, garnishing with fresh parsley. Enjoy this cozy dish while it’s warm!
Notes
For added zest, consider adding lemon zest to the sauce or topping with toasted nuts for crunch. The dish can be made ahead, and leftovers can be stored in the fridge for up to three days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Vegan
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 3g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 10g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 0mg
Keywords: vegan stroganoff, mushroom pasta, creamy vegan recipes, cozy dinners, easy vegan meals