Description

This Creamy Vegan Mushroom Stroganoff is a rich and flavorful plant-based twist on the classic comfort dish. Featuring a variety of sautéed mushrooms, leeks, and a luscious coconut milk-based sauce thickened with a vegetable broth roux and seasoned with tahini, nutritional yeast, and paprika, this recipe delivers umami-packed, creamy goodness without any dairy. Perfectly paired with pasta and fresh dill, it’s a wholesome and satisfying vegan meal that feels indulgent yet nourishing.

Ingredients

Scale

Vegetables

2 large leeks or 3 small-medium leeks
20 ounces mixed mushrooms (~560g)
6 garlic cloves, minced
1 tablespoon fresh thyme leaves, roughly chopped (or 1 teaspoon dried thyme)
¼ cup fresh dill, chopped

Sauces and Liquids

1 ½ cups vegetable broth
2 tablespoons tamari or soy sauce
1 tablespoon vegan Worcestershire sauce (optional)
½ cup (120 ml) dry white wine, such as Pinot Grigio or Sauvignon Blanc
1 (13.5 ounce) (400 ml) can full-fat coconut milk

Other Ingredients

3 to 4 tablespoons olive oil, divided
¼ cup (~30g) all-purpose flour
2 tablespoons tahini
2 tablespoons nutritional yeast
1 teaspoon paprika
½ teaspoon Dijon mustard or coarse-grain mustard
Kosher salt
Freshly cracked black pepper to taste
12 ounces (340g) pasta of choice

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Instructions

Prep the mushrooms: Wipe off any dirt patches from the mushrooms with a paper towel or clean kitchen towel. Depending on the variety, slice them or tear them by hand—oyster and maitake mushrooms are easier to tear.
Prep the leeks: Slice off the dark green tops and discard or save for broth. Cut each leek in half vertically, then slice horizontally into thicker slices. Wash thoroughly by submerging in cold water, agitating to remove dirt, then scoop out and pat dry.
Sauté first batch of mushrooms and leeks: Heat a large sauté pan or Dutch oven over medium-high heat. Add 1 ½ to 2 tablespoons olive oil. When shimmering, add half the leeks and mushrooms. Cook 8-10 minutes, stirring occasionally, until mushrooms brown nicely.
Add aromatics to first batch: Reduce heat to medium. Add half the garlic, half the thyme, and ¼ teaspoon kosher salt. Cook for 2-4 minutes until mushrooms become browned and crispy. Transfer batch to a bowl or plate.
Repeat sauté for second batch: In the same pan, add remaining oil, mushrooms, leeks, garlic, thyme, and salt. Cook following the same procedure until browned and crispy.
Make vegetable broth roux: In a medium bowl, whisk together vegetable broth, tamari, Worcestershire sauce (if using), and flour until no lumps remain.
Deglaze pan: Pour white wine into the pan with cooked mushrooms. Use a wooden spoon or spatula to scrape any brown bits off the bottom. Simmer for 3 minutes until alcohol smell dissipates and most wine evaporates.
Add broth roux and build sauce: Whisk the vegetable broth roux into the pan to combine, avoiding lumps. Bring to a simmer, then stir in coconut milk, tahini, nutritional yeast, ½ teaspoon kosher salt, and paprika. Simmer over medium-low heat for 10 minutes until sauce thickens and becomes creamy.
Cook pasta: While sauce simmers, bring a large pot of salted water to boil. Cook pasta according to package instructions until al dente. Drain and keep warm.
Finish sauce and combine: Stir Dijon mustard into the stroganoff sauce. Add cooked pasta and chopped dill (or parsley). Toss gently to coat evenly.
Serve: Portion pasta into bowls or plates. Top each serving with a handful of crispy mushrooms from the first batch and garnish with extra dill or parsley.

Notes

This is the best vegan mushroom stroganoff packed with umami and creamy texture, making it a perfect comfort food without any dairy.
Use mixed mushrooms such as cremini, oyster, shiitake, maitake, or button for a more complex flavor.
Leeks should be cleaned thoroughly as they often contain dirt between layers.
Tahini adds richness and depth, but can be omitted if unavailable.
Vegan Worcestershire sauce is optional but adds extra umami flavor.
White wine can be substituted with additional vegetable broth if preferred.
Ensure the pasta is al dente so it holds well in the creamy sauce.

Nutrition

Serving Size: 1 serving
Calories: 525 kcal
Sugar: 5 g
Sodium: 560 mg
Fat: 25 g
Saturated Fat: 14 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 60 g
Fiber: 5 g
Protein: 16 g
Cholesterol: 0 mg