Description
Vegan Mushroom Stroganoff is a creamy, comforting dish that combines tender mushrooms and rich flavors in a delightful sauce. Perfect for busy weeknights or cozy gatherings, this plant-based recipe is easy to prepare and satisfying for both vegans and non-vegans alike. Serve it over pasta, rice, or quinoa for a meal that everyone will love.
Ingredients
Scale
- 8 oz wide eggless noodles
- 1 cup fresh cremini mushrooms, sliced
- 1 cup fresh button mushrooms, sliced
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tbsp olive oil
- 1 cup full-fat coconut milk
- 1 tbsp Dijon mustard
- 2 tbsp low-sodium soy sauce
- 2 tbsp nutritional yeast
- Salt and pepper to taste
Instructions
- Cook the noodles according to package instructions until al dente. Drain and set aside.
- In a large skillet over medium heat, add olive oil. Sauté diced onions until translucent, about 5 minutes.
- Add minced garlic and cook for an additional minute until fragrant.
- Stir in sliced mushrooms and sauté until browned and moisture is released (about 5 minutes). Season with salt and pepper.
- In a separate bowl, whisk together coconut milk, Dijon mustard, soy sauce, and nutritional yeast until smooth.
- Pour the sauce into the skillet with mushrooms and bring to a gentle simmer while stirring continuously until thickened (about 3 minutes).
- Toss cooked noodles into the skillet ensuring they are well-coated with the sauce.
- Serve immediately garnished with fresh parsley or chives if desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 360
- Sugar: 2g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 14g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 0mg