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A bowl of creamy vegan mushroom stroganoff topped with crispy mushrooms and fresh dill, ready to serve on a gray kitchen countertop.
Steve Rol

Creamy Vegan Mushroom Stroganoff

A rich, comforting, dairy-free mushroom stroganoff featuring deeply browned mushrooms, silky coconut-tahini sauce, and fragrant fresh herbs. Perfect for pairing with pasta, rice, or grains for a cozy plant-based meal.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: dinner
Cuisine: American
Calories: 610
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 3-4 tbsp olive oil, divided
  • 2 large leeks (or 3 small-medium leeks)
  • 20 oz mixed mushrooms (cremini, shiitake, oyster)
  • 6 cloves garlic, minced
  • 1 tbsp fresh thyme, chopped (or 1 tsp dried)
  • ½ tsp kosher salt, divided
  • 1.5 cups vegetable broth
  • 2 tbsp tamari or soy sauce
  • 1 tbsp vegan Worcestershire sauce (optional)
  • 0.25 cup all-purpose flour (~30g)
  • 0.5 cup dry white wine
  • 400 ml full-fat coconut milk
  • 2 tbsp tahini
  • 2 tbsp nutritional yeast
  • 1 tsp paprika
  • 0.5 tsp Dijon mustard
  • 12 oz pasta of choice
  • 0.25 cup fresh dill, chopped
  • freshly cracked black pepper

Equipment

  • large sauté pan or Dutch oven
  • cutting board
  • Sharp knife
  • Whisk
  • large pot for pasta
  • slotted spoon or tongs

Method
 

  1. Wipe mushrooms clean and slice or tear. Trim leeks, slice, and wash thoroughly in cold water. Pat dry.
  2. Heat 1.5–2 tbsp olive oil over medium-high heat. Add half the mushrooms and leeks. Cook 8–10 minutes until browned.
  3. Add half the garlic, thyme, and 1/4 tsp salt. Cook 2–4 minutes more. Transfer to a plate.
  4. Add remaining oil, mushrooms, and leeks. Cook 8–10 minutes until browned. Add remaining garlic, thyme, and 1/4 tsp salt. Cook 2–4 more minutes.
  5. Whisk broth, tamari, Worcestershire, and flour until smooth.
  6. Pour wine into pan and scrape browned bits. Simmer 3 minutes until reduced.
  7. Add broth-flour mixture, whisking constantly. Bring to simmer. Stir in coconut milk, tahini, nutritional yeast, paprika, and 1/2 tsp salt. Simmer 10 minutes until thick.
  8. Cook pasta in salted water until al dente. Drain.
  9. Stir Dijon into stroganoff. Add pasta and half the dill. Toss to coat.
  10. Serve topped with crispy reserved mushrooms and fresh dill.

Nutrition

Calories: 610kcalCarbohydrates: 64gProtein: 17gFat: 32gSaturated Fat: 17gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gSodium: 780mgPotassium: 720mgFiber: 8gSugar: 6gVitamin A: 160IUVitamin C: 13mgCalcium: 85mgIron: 4.1mg

Notes

Use a mix of mushrooms for the best flavor. Leeks create a mild sweetness, while coconut milk and tahini produce a luxurious creaminess. For gluten-free, use GF flour and pasta. Add fresh dill or parsley for brightness.

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