Print

Vegan Mushroom Stroganoff with Coconut Sauce

Vegan Mushroom Stroganoff with Coconut Sauce
Print Recipe

A creamy, comforting, and savory vegan mushroom stroganoff made with sautéed mushrooms enveloped in a luscious coconut-infused sauce. This quick and easy plant-based recipe is perfect for weeknight dinners or impressing guests with minimal effort, delivering rich flavors without any dairy.

Ingredients

Scale

Mushrooms and Vegetables

  • 8 oz cremini or baby bella mushrooms, cleaned and sliced
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced

Sauce and Seasonings

  • 1 cup full-fat canned coconut milk
  • 1/2 cup vegetable broth
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon smoked paprika
  • 1 tablespoon flour or tapioca starch (for thickening)
  • Salt and pepper, to taste

Fats and Garnishes

  • 2 tablespoons olive oil or vegan butter (for sautéing)
  • 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

  1. Prepare the Mushrooms: Start by cleaning and slicing the mushrooms evenly. Heat olive oil or vegan butter in a large pan over medium heat, then sauté the mushrooms until they release their liquid and turn golden brown. This step develops the rich umami flavor essential for the dish.
  2. Sauté Aromatics: Add the finely chopped onions and minced garlic to the pan with the mushrooms. Cook until the onions become translucent and fragrant, building a flavorful base for the sauce.
  3. Make the Coconut Sauce: Sprinkle the flour or tapioca starch over the cooked mushroom mixture and stir well to coat everything evenly. Gradually pour in the coconut milk and vegetable broth while stirring continuously to avoid lumps. Add Dijon mustard, smoked paprika, salt, and pepper. Let the sauce simmer gently until it thickens into a creamy consistency.
  4. Finish and Garnish: Remove the pan from heat and stir in freshly chopped parsley for a bright, herbal finish. Adjust seasoning as needed. The Vegan Mushroom Stroganoff with Coconut Sauce is now ready to serve.

Notes

  • Pat dry mushrooms before cooking to avoid sogginess and ensure good browning.
  • Don’t skip the Dijon mustard as it balances the coconut milk’s richness with tang.
  • Simmer the sauce gently to develop a thick, silky texture without burning.
  • Use full-fat coconut milk to achieve the best creamy and indulgent sauce consistency.
  • Add fresh herbs like parsley at the end to preserve their bright flavor and color.

Nutrition

Keywords: vegan mushroom stroganoff, coconut sauce, plant-based stroganoff, creamy vegan dinner, gluten-free vegan recipe

Find it online: https://recipesemilly.com/vegan-mushroom-stroganoff-with-coconut-sauce/