Creamy Vegan Mushroom Stroganoff
Rich, comforting, and packed with flavor – this vegan mushroom stroganoff is the ultimate cozy dinner. Creamy sauce, tender mushrooms, and perfectly cooked pasta come together in one hearty dish!
Ingredients:
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12 oz (340 g) pasta of choice (fusilli, penne, or tagliatelle)
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2 tbsp olive oil (or vegan butter)
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1 medium onion (finely chopped)
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4 garlic cloves (minced)
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16 oz (450 g) mushrooms (cremini, button, or mixed – sliced)
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1 ½ cups vegetable broth
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1 tbsp soy sauce (or tamari for gluten-free)
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1 tbsp Dijon mustard
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1 tsp smoked paprika
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1 cup coconut milk (or any creamy plant milk)
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2 tbsp cornstarch + 2 tbsp water (slurry, for thickening)
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2 cups fresh spinach (optional)
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Salt & black pepper to taste
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Fresh parsley for garnish
Instructions:
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Cook pasta according to package directions. Drain and set aside.
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Heat oil in a large skillet over medium heat. Sauté onion for 3–4 minutes, then add garlic and cook until fragrant.
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Add mushrooms and cook until they release their juices and turn golden brown.
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Stir in soy sauce, Dijon mustard, paprika, and vegetable broth. Simmer for 5 minutes.
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Pour in coconut milk, then add cornstarch slurry to thicken the sauce. Stir until creamy.
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Toss in spinach (if using) and cook just until wilted.
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Add cooked pasta, season with salt and pepper, and stir well to coat.
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Garnish with parsley and serve warm.
Tips:
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Use cashew cream instead of coconut milk for an ultra-silky sauce.
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Add a splash of white wine while cooking mushrooms for extra flavor.
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Serve with crusty bread or over mashed potatoes instead of pasta for a twist!
✨ Comfort food at its finest – creamy, hearty, and 100% dairy-free!