Introduction
Discover the ultimate plant-based comfort food that transforms traditional stroganoff into a delightful vegan masterpiece. This creamy, rich mushroom stroganoff delivers all the satisfying flavors of the classic dish while remaining completely animal-product free. Perfect for cozy dinners, weekend meals, or impressing dinner guests, this recipe proves that vegan cuisine can be both indulgent and incredibly delicious.
Ingredients
For the Stroganoff:
- 400 g (14 oz) mixed mushrooms, sliced
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 2 tablespoons vegetable oil
- 1 tablespoon soy sauce
- 1 tablespoon tomato paste
- 200 ml (¾ cup) plant-based cream (soy or oat)
- 200 ml (¾ cup) vegetable broth
- 1 tablespoon Dijon mustard
- 1 tablespoon all-purpose flour
- 1 teaspoon sweet paprika powder
- 1 teaspoon smoked paprika powder
- Salt and freshly ground black pepper
- Fresh parsley for garnish
Serving Options:
- 400 g (14 oz) tagliatelle pasta
- OR 400 g (2 cups) cooked rice
Step-by-Step Cooking Instructions
Preparing the Mushroom Base
- Heat vegetable oil in a large skillet over medium heat.
- Sauté chopped onions until translucent, approximately 3-4 minutes.
- Add minced garlic and cook for an additional 30 seconds.
- Introduce sliced mushrooms, cooking until they release moisture and lightly brown.
Creating the Flavor Profile
- Stir in soy sauce, tomato paste, sweet paprika, and smoked paprika.
- Mix thoroughly and cook for 1-2 minutes to develop deep flavors.
- Sprinkle flour over mushrooms, stirring constantly to prevent burning.
Developing the Creamy Sauce
- Pour in vegetable broth and plant-based cream.
- Add Dijon mustard and whisk to combine.
- Bring mixture to a gentle boil, then reduce heat.
- Simmer for 10-12 minutes until sauce thickens.
- Season with salt and pepper to taste.
Preparing the Base
- While sauce simmers, cook tagliatelle or rice according to package instructions.
- Drain pasta or prepare rice.
Final Serving
- Pour stroganoff sauce over pasta or rice.
- Garnish with freshly chopped parsley.
- Serve immediately while hot.
Nutritional Information
Per Serving (Approximate):
- Calories: 380-420
- Protein: 12-15g
- Carbohydrates: 45-50g
- Fat: 18-22g
- Fiber: 5-7g
Preparation Time: 15 minutes Cooking Time: 25 minutes Total Time: 40 minutes Servings: 4
Cooking Tips and Tricks
- Use a mix of mushrooms like cremini, shiitake, and oyster for complex flavor
- Press excess moisture from mushrooms for better browning
- Use a cast-iron skillet for optimal flavor development
- Don’t rush the mushroom cooking process – slow caramelization builds depth
Variations and Substitutions
- Gluten-free: Use cornstarch instead of flour
- Lower-carb: Serve over zucchini noodles
- Protein boost: Add crumbled tofu or tempeh
- Different herbs: Swap parsley for thyme or chives
- Spice variation: Add a pinch of red pepper flakes
Frequently Asked Questions
Q1: Can I make this dish ahead of time? A: Yes, the stroganoff can be prepared and refrigerated for 2-3 days. Reheat gently, adding a splash of broth if needed.
Q2: What are the best mushrooms to use? A: Mixed mushrooms provide the most complex flavor. Cremini, shiitake, oyster, and portobello work wonderfully.
Q3: Is this recipe soy-free? A: Replace soy sauce with coconut aminos for a soy-free alternative.
Q4: Can I freeze vegan stroganoff? A: The sauce freezes well for up to 1 month. Thaw and reheat gently, stirring frequently.
Q5: How can I make the sauce creamier? A: Add a tablespoon of nutritional yeast or blend a portion of the sauce for extra smoothness.
Storage and Make-Ahead Tips
- Store sauce and base separately in refrigerator
- Best consumed within 3 days
- Reheat gently with additional plant-based cream
- Separate pasta/rice from sauce to prevent sogginess
Enjoy your delectable vegan mushroom stroganoff – a plant-based twist on a classic comfort food!