Description
A rich, creamy, and comforting plant-based take on the classic stroganoff made with mushrooms, leeks, coconut milk, and aromatic herbs. Ideal for a hearty vegan dinner.
Ingredients
3 to 4 tablespoons olive oil, divided
2 large leeks or 3 small-medium leeks, cleaned and sliced
20 ounces mixed mushrooms (cremini, oyster, maitake, shiitake)
6 garlic cloves, minced
1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
Kosher salt, to taste
1 1/2 cups vegetable broth
2 tablespoons tamari or soy sauce
1 tablespoon vegan Worcestershire sauce (optional)
1/4 cup all-purpose flour
1/4 cup apple juice + 1 tablespoon lemon juice + 3 tablespoons water
1 (13.5 oz) can full-fat coconut milk
2 tablespoons tahini
2 tablespoons nutritional yeast
1 teaspoon paprika
1/2 teaspoon Dijon mustard
12 ounces pasta of choice
1/4 cup fresh dill or parsley, chopped
Freshly cracked black pepper, to taste
Instructions
1. Clean and prep the mushrooms by wiping them with a paper towel and slicing or tearing them as needed.
2. Trim, wash, and slice the leeks. Submerge in cold water, loosen any dirt, and dry thoroughly.
3. Heat half the olive oil in a large pan. Add half of the mushrooms and leeks. Sauté until browned, then add half the garlic, thyme, and salt. Cook 2–4 minutes more. Remove and set aside.
4. Repeat the same steps with remaining oil, mushrooms, leeks, garlic, thyme, and salt.
5. In a small bowl, whisk together vegetable broth, tamari, optional Worcestershire, and flour until smooth to form a roux.
6. Deglaze the pan with the apple juice, lemon juice, and water mixture. Scrape up browned bits with a wooden spoon.
7. Pour in the roux and bring to a simmer. Add coconut milk, tahini, nutritional yeast, paprika, and salt. Simmer for 10 minutes.
8. Meanwhile, cook pasta in salted boiling water until al dente. Drain and keep warm.
9. Stir Dijon mustard into the sauce. Add cooked pasta and chopped dill or parsley. Toss to coat.
10. Serve hot, topped with reserved crispy mushrooms and more herbs if desired.
Notes
For a gluten-free version, use GF pasta and a gluten-free flour or cornstarch for the roux.
Store leftovers in an airtight container for up to 4 days. Reheat with a splash of broth if needed.
The sauce can be frozen separately for up to 2 months.
Use fresh parsley if dill is unavailable.
Use broth instead of oil for an oil-free option.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Method: Stovetop
- Cuisine: Russian