Description
A rich and creamy vegan version of the classic mushroom stroganoff, made with coconut cream and hearty mushrooms. Perfect over pasta or rice, this dish is a comforting and flavorful option for dinner.
Ingredients
Scale
- 2 cups mushrooms, sliced (such as cremini or white mushrooms)
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup vegetable broth
- 1/2 cup coconut cream (or any plant-based cream)
- 1 tablespoon soy sauce
- 1 teaspoon Dijon mustard
- Salt and pepper, to taste
- Fresh parsley, for garnish
- Cooked pasta or rice, for serving
Instructions
- In a large skillet, heat olive oil over medium heat. Add diced onions and cook for 3-4 minutes until softened.
- Add garlic and sliced mushrooms and cook for 5-6 minutes until the mushrooms release their juices and become tender.
- Pour in vegetable broth, soy sauce, and Dijon mustard, stirring to combine. Let it simmer for about 5 minutes to allow the flavors to meld.
- Stir in coconut cream and cook for an additional 3-4 minutes until the sauce thickens.
- Season with salt and pepper to taste.
- Serve the vegan mushroom stroganoff over pasta or rice, and garnish with fresh parsley.
Notes
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop with a splash of broth or water to loosen the sauce.
- Substitutions: For a creamier risotto, you can use cashew cream instead of almond milk.
- Make Ahead: These recipes can be made ahead of time and stored in the refrigerator for up to 2 days before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 3g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg