Creamy Vegan Mushroom Stroganoff

Mushroom stroganoff is a classic dish that has been enjoyed by food lovers for generations. This hearty and flavourful recipe is perfect for those looking for a satisfying and nutritious meal. Whether you're vegan, vegetarian, a mushroom enthusiast, or simply someone who appreciates good food, mushroom stroganoff is a dish that is sure to please your taste buds.

Prep time: 20 minutes
Cooking time: 50 minutes


  • 3-4 tbsp olive oil
  • 2 large leeks or 3 small-medium leeks
  • 560g mixed mushrooms
  • 6 garlic cloves, minced
  • 1 tsp dried thyme
  • Salt
  • 1 ½ cups vegetable broth
  • 2 tbsp soy sauce
  • 1 tbsp vegan Worcestershire sauce (optional)
  • 30g plain flour 
  • 120ml dry white wine
  • 1 400ml can of full-fat coconut milk
  • 2 tbsp tahini
  • 2 tbsp nutritional yeast 
  • 1 tsp paprika
  • ½ tsp Dijon mustard 
  • 340g pasta (any)
  • ¼ cup fresh dill, chopped
  • Black pepper to taste


Step 1: Prep the mushrooms. Clean off any dirt with a paper towel. Depending on the variety, slice them or tear them with your hands.

Step 2: Prep your leeks. Chop off the dark green tops (discard or save for making vegetable broth). Cut each leek in half vertically and then horizontally. Submerge the leeks into a bowl of cold water and run your hands through to loosen the dirt. Drain and pat dry.

Step 3: Heat a large pan (with deep sides) over a medium-high heat and add around 2 tbsp of oil. Add half of the leeks and mushrooms. Cook for 8-10 minutes until the mushrooms are browned, stirring occasionally.

Step 4: Reduce the heat to medium and add half the garlic, half the thyme, and ¼ tsp of salt. Cook until the mushrooms are browned and crispy. Transfer this to a plate or bowl. Repeat the process with the remaining oil, mushrooms, leeks, garlic, thyme, and salt.

Step 5: Make the vegetable broth whilst the mushrooms are cooking. In a bowl, whisk together the vegetable broth, soy sauce, Worcestershire sauce and flour until no clumps remain.

Step 6: Pour the white wine into the pan with the mushrooms. Use a wooden spoon or flat-ended spatula to deglaze the pan by scraping any bits off the bottom of the pan. Reduce the heat where needed and simmer for 3 minutes/till the wine has mostly evaporated.

Step 7: Pour the vegetable broth into the pan and whisk to combine, ensuring there are no clumps. Bring to a simmer, then pour in the coconut milk, tahini, nutritional yeast, ½ tsp salt, and paprika. Bring to a simmer over medium-low heat. Cook for 10 minutes, until the sauce is thick and creamy.

Step 8: Meanwhile, cook your pasta. 

Step 9: Stir the mustard into the stroganoff sauce and stir. Add the cooked pasta and dill.

Serve and enjoy!

Inspired by Rainbow Plant Life 

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