Creamy Vegan Mushroom Stroganoff
Mushroom stroganoff is a classic dish that has been enjoyed by food lovers for generations. This hearty and flavourful recipe is perfect for those looking for a satisfying and nutritious meal. Whether you're vegan, vegetarian, a mushroom enthusiast, or simply someone who appreciates good food, mushroom stroganoff is a dish that is sure to please your taste buds.
Prep time: 20 minutes
Cooking time: 50 minutes
Serves: 6
Ingredients:
- 3-4 tbsp olive oil
- 2 large leeks or 3 small-medium leeks
- 560g mixed mushrooms
- 6 garlic cloves, minced
- 1 tsp dried thyme
- Salt
- 1 ½ cups vegetable broth
- 2 tbsp soy sauce
- 1 tbsp vegan Worcestershire sauce (optional)
- 30g plain flour
- 120ml dry white wine
- 1 400ml can of full-fat coconut milk
- 2 tbsp tahini
- 2 tbsp nutritional yeast
- 1 tsp paprika
- ½ tsp Dijon mustard
- 340g pasta (any)
- ¼ cup fresh dill, chopped
- Black pepper to taste
Method:
Step 1: Prep the mushrooms. Clean off any dirt with a paper towel. Depending on the variety, slice them or tear them with your hands.
Step 2: Prep your leeks. Chop off the dark green tops (discard or save for making vegetable broth). Cut each leek in half vertically and then horizontally. Submerge the leeks into a bowl of cold water and run your hands through to loosen the dirt. Drain and pat dry.
Step 3: Heat a large pan (with deep sides) over a medium-high heat and add around 2 tbsp of oil. Add half of the leeks and mushrooms. Cook for 8-10 minutes until the mushrooms are browned, stirring occasionally.
Step 4: Reduce the heat to medium and add half the garlic, half the thyme, and ¼ tsp of salt. Cook until the mushrooms are browned and crispy. Transfer this to a plate or bowl. Repeat the process with the remaining oil, mushrooms, leeks, garlic, thyme, and salt.
Step 5: Make the vegetable broth whilst the mushrooms are cooking. In a bowl, whisk together the vegetable broth, soy sauce, Worcestershire sauce and flour until no clumps remain.
Step 6: Pour the white wine into the pan with the mushrooms. Use a wooden spoon or flat-ended spatula to deglaze the pan by scraping any bits off the bottom of the pan. Reduce the heat where needed and simmer for 3 minutes/till the wine has mostly evaporated.
Step 7: Pour the vegetable broth into the pan and whisk to combine, ensuring there are no clumps. Bring to a simmer, then pour in the coconut milk, tahini, nutritional yeast, ½ tsp salt, and paprika. Bring to a simmer over medium-low heat. Cook for 10 minutes, until the sauce is thick and creamy.
Step 8: Meanwhile, cook your pasta.
Step 9: Stir the mustard into the stroganoff sauce and stir. Add the cooked pasta and dill.
Serve and enjoy!
Inspired by Rainbow Plant Life
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