Indulge in a comforting and flavorful meal with this creamy mushroom stroganoff recipe. Packed with earthy mushrooms, savory leeks, and a rich coconut milk-based sauce, this dish is a delicious plant-based twist on a classic favorite. The combination of garlic, thyme, and Dijon mustard adds layers of aromatic depth to the sauce, complementing the pasta perfectly. Topped with crispy mushrooms and fresh dill, each bite offers a satisfying balance of textures and flavors. Whether you're a seasoned vegan or simply looking to add more meatless meals to your menu, this mushroom stroganoff is sure to become a new go-to favorite for cozy nights in. Treat yourself to a bowl of this creamy goodness and savor the delightful taste of homemade comfort food.
Ingredients:
- 3 to 4 tablespoons extra virgin olive oil, divided
- 2 large leeks or 3 small-medium leeks, cleaned and sliced
- 20 ounces of mushrooms, cleaned and sliced
- 6 garlic cloves, minced
- 1 tablespoon fresh thyme leaves, chopped, or 1 teaspoon dried thyme
- Pink himalayan salt
- 1 1/2 cups vegetable broth
- 2 tablespoons tamari or soy sauce
- 1 tablespoon vegan Worcestershire sauce (optional)
- ¼ cup all-purpose flour
- ½ cup dry white wine, such as Pinot Grigio or Sauvignon Blanc
- 1 (13.5 ounce) can of full-fat coconut milk
- 2 tablespoons tahini or raw cashew butter
- 2 tablespoons nutritional yeast
- 1 teaspoon paprika
- ½ teaspoon Dijon mustard or coarse-grain mustard
- 12 ounces pasta of choice
- ¼ cup fresh dill, chopped
- Freshly cracked black pepper
Instructions:
1. Prep the mushrooms by wiping off any dirt and slicing them or tearing them into pieces.
2. Prep the leeks by slicing and washing them thoroughly. Pat dry the washed leeks.
3. Heat a large sauté pan over medium-high heat with olive oil. Cook half of the leeks and mushrooms until browned, then transfer to a plate. Repeat with the remaining leeks and mushrooms.
4. Make a vegetable broth roux by whisking together vegetable broth, tamari, Worcestershire sauce, and flour in a bowl.
5. Deglaze the pan with white wine, then pour in the vegetable broth roux. Add coconut milk, tahini, nutritional yeast, salt, and paprika. Simmer until thickened and creamy.
6. Cook the pasta according to package instructions.
7. Stir Dijon mustard into the stroganoff sauce. Add cooked pasta and chopped dill, toss to coat.
8. Serve the stroganoff over pasta, topped with the crispy mushrooms and extra dill.
9. Season with freshly cracked black pepper to taste.
Enjoy your delicious mushroom stroganoff!
This makes approximately 6 servings. Nutritional content is per serving:
Calories: Approximately 400-450 kcal
Total Fat: Around 20-25g
Saturated Fat: Around 10-12g
Cholesterol: 0mg
Sodium: Around 600-700mg
Total Carbohydrates: Around 45-50g
Dietary Fiber: Around 5-7g
Total Sugars: Around 5-7g
Protein: Around 10-12g
Please note that these values are approximate and can vary based on specific ingredients used and preparation methods. If you have any specific dietary concerns or requirements, it's recommended to use a nutrition calculator or consult with a nutritionist for more accurate information. Enjoy your meal!
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