Creamy Mushroom Stroganoff
This savory vegan mushroom stroganoff is a creamy, umami-rich comfort dish that perfectly balances earthy fungi with delicate leeks. Using a combination of full-fat coconut milk and tahini for luxury, it features perfectly seared mushrooms and a splash of white wine for deep, complex flavors. Finished with fresh dill and a hint of Dijon mustard, it’s a hearty meal that satisfies everyone at the table.
Instructions
- 1
Prep mushrooms (20 oz) by wiping clean and slicing. Clean leeks (2 large) and slice horizontally.
- 2
Heat olive oil (1.75 tbsp) in a sauté pan over medium-high heat. Add half of the leeks and mushrooms, cooking for 10 minutes until deeply browned.
- 3
Reduce heat to medium; add half the cloves (6 garlic), half the fresh thyme leaves (1 tbsp), and 0.25 tsp [kosher salt]. Cook for 3 minutes, then remove to a bowl. Repeat the searing process with the remaining oil, mushrooms, and leeks.
- 4
Whisk vegetable broth (1.5 cups), tamari (2 tbsp), vegan worcestershire sauce (1 tbsp), and all purpose flour (0.25 cup) until smooth to create a broth roux.
- 5
Deglaze the pan with white wine (0.5 cup), scraping the bottom. Simmer for 3 minutes until mostly evaporated.
- 6
Whisk in the broth roux. Add coconut milk (1 can), tahini (2 tbsp), nutritional yeast (2 tbsp), paprika (1 tsp), and 0.5 tsp [kosher salt]. Simmer 10 minutes until thick and creamy.
- 7
Cook pasta (12 oz) in boiling salted water until al dente. Drain.
- 8
Stir dijon mustard (0.5 tsp) into the sauce. Toss in the hot pasta and fresh dill (0.25 cup).
- 9
Plate the pasta and top with the reserved crispy mushrooms, extra dill, and black pepper (0.5 tsp).
Nutrition Facts
Per portion