Prep Time: 10 mins | Cook Time: 20 mins | Total Time: 30 mins | Servings: 4
This is an amazing one-pan vegan meal that you can make in no time! Savory, dairy-free, and gluten-free Vegan Mushroom Stroganoff that pairs so well with rice, pasta, or potatoes.
Ingredients
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2 tbsp vegan butter or olive oil
12 ounces mushrooms sliced
2 cloves garlic finely minced
½ large onion finely minced
1 tsp Dijon mustard
¾ tsp smoked paprika
5 tbsp full fat coconut milk
¾ cup vegetable broth
1 ¼ tsp arrowroot or cornstarch or 1 tbsp all-purpose flour
2 tbsp parsley chopped
½ tsp salt
¼ tsp pepper
How to make Vegan Mushroom Stroganoff
Step 1: Under cold water, wash the Chanterelles, making sure to clean the Chanterelles well. Drain them in a colander. For this recipe, you can also use Portobello mushrooms. If so, just wipe the mushrooms clean using a damp paper towel.
Step 2: On a cutting board, place the mushrooms and slice the bottom thin before cutting the mushrooms into a quarter.
Step 3: In a large skillet, melt the vegan butter or heat the olive oil over medium heat. Once the butter has melted or the oil is hot, add the onion to the skillet. Cook for about 7 to 10 minutes, stirring often until the onion is clear.
Step 4: To the onion, add the mushrooms and continue to cook for additional 7 to 10 minutes or until the mushrooms are cooked and slightly browned and the water has evaporated. When cooking the mushrooms, keep in mind not to overcrowd the pan as they release lots of liquid during cooking. Lastly, add the garlic, stir, and cook for additional 30 seconds.
Step 5: To make the mushroom stroganoff sauce, whisk the all-purpose flour with mustard, smoked paprika, salt, and pepper in a small bowl. Pour in the vegetable broth and stir until the lumps are gone. You can use arrowroot powder or cornstarch instead of all-purpose flour for a Vegan Gluten-Free Mushroom Stroganoff.
Step 6: Into the mushrooms, pour the mixture, and simmer until thickened. Add the coconut milk and adjust the seasoning according to taste.
Step 7: Once done, garnish with parleys and serve right away with mashed potatoes, pasta, or rice. Enjoy!
Notes:
For this recipe, you can use varieties of mushrooms.
Store any leftover Creamy Vegan Stroganoff in the fridge right away or within 2 hours for up to 2 days.
To reheat, add a couple of splashes of vegetable broth or plant-based milk to the Mushroom Stroganoff and simmer for a couple of minutes over medium-low heat or until heated through.
Nutrition Facts:
Calories: 139kcal | Protein: 4.4g | Fat: 11.4g | Saturated Fat: 4.5g | Sodium: 460mg | Potassium: 366mg | Fiber: 1.6g | Sugar: 2.8g | Calcium: 14mg | Iron: 3mg
Ingredients
- 2 tbsp vegan butter or olive oil
- 12 ounces mushrooms sliced
- 2 cloves garlic finely minced
- ½ large onion finely minced
- 1 tsp Dijon mustard
- ¾ tsp smoked paprika
- 5 tbsp full fat coconut milk
- ¾ cup vegetable broth
- 1 ¼ tsp arrowroot or cornstarch or 1 tbsp all-purpose flour
- 2 tbsp parsley chopped
- ½ tsp salt
- ¼ tsp pepper
Instructions
Step 1: Under cold water, wash the Chanterelles, making sure to clean the Chanterelles well. Drain them in a colander. For this recipe, you can also use Portobello mushrooms. If so, just wipe the mushrooms clean using a damp paper towel.
Step 2: On a cutting board, place the mushrooms and slice the bottom thin before cutting the mushrooms into a quarter.
Step 3: In a large skillet, melt the vegan butter or heat the olive oil over medium heat. Once the butter has melted or the oil is hot, add the onion to the skillet. Cook for about 7 to 10 minutes, stirring often until the onion is clear.
Step 4: To the onion, add the mushrooms and continue to cook for additional 7 to 10 minutes or until the mushrooms are cooked and slightly browned and the water has evaporated. When cooking the mushrooms, keep in mind not to overcrowd the pan as they release lots of liquid during cooking. Lastly, add the garlic, stir, and cook for additional 30 seconds.
Step 5: To make the mushroom stroganoff sauce, whisk the all-purpose flour with mustard, smoked paprika, salt, and pepper in a small bowl. Pour in the vegetable broth and stir until the lumps are gone. You can use arrowroot powder or cornstarch instead of all-purpose flour for a Vegan Gluten-Free Mushroom Stroganoff.
Step 6: Into the mushrooms, pour the mixture, and simmer until thickened. Add the coconut milk and adjust the seasoning according to taste.
Step 7: Once done, garnish with parleys and serve right away with mashed potatoes, pasta, or rice. Enjoy!
Notes
For this recipe, you can use varieties of mushrooms. Store any leftover Creamy Vegan Stroganoff in the fridge right away or within 2 hours for up to 2 days. To reheat, add a couple of splashes of vegetable broth or plant-based milk to the Mushroom Stroganoff and simmer for a couple of minutes over medium-low heat or until heated through.
