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Creamy Vegan Mushroom Stroganoff pasta dish garnished with fresh dill on a rustic background.

Creamy Vegan Mushroom Stroganoff

A rich and hearty plant-based take on the classic stroganoff, made with mushrooms, leeks, coconut milk, and tahini. Full of umami and creamy comfort without dairy. Perfect for cozy weeknights or impressing guests.
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Course: Dinner, Main
Cuisine: Comfort Food, Vegan
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

  • 3–4 tbsp olive oil, divided
  • 2 large leeks (or 3 medium), sliced and rinsed
  • 20 oz mixed mushrooms (cremini, shiitake, oyster)
  • 6 cloves garlic, minced
  • 1 tbsp fresh thyme (or 1 tsp dried)
  • Kosher salt, to taste
  • 1.5 cups vegetable broth
  • 2 tbsp tamari or soy sauce
  • 1 tbsp vegan Worcestershire sauce (optional)
  • 0.25 cup all-purpose flour (or GF 1:1 blend)
  • 0.5 cup dry white wine (or veg broth)
  • 1 can (13.5 oz) full-fat coconut milk
  • 2 tbsp tahini
  • 2 tbsp nutritional yeast
  • 1 tsp paprika (or smoked paprika)
  • 0.5 tsp Dijon mustard
  • 12 oz pasta of choice (e.g., fettuccine, penne, rotini)
  • 0.25 cup fresh dill, chopped
  • Freshly cracked black pepper, to taste

Equipment

  • Large sauté pan or Dutch oven
  • Large pot (for pasta)
  • Slotted spoon
  • Whisk
  • Measuring Cups and Spoons

Method
 

  1. Clean mushrooms and prep leeks. Slice mushrooms; trim, halve, and clean leeks thoroughly in cold water. Pat dry.
  2. Heat 1.5–2 tbsp olive oil in a deep pan or Dutch oven over medium-high. Sauté half of the mushrooms and leeks for 8–10 min until browned. Add half the garlic, thyme, and a pinch of salt. Cook 2–4 more min. Transfer to a plate and repeat with the rest.
  3. In a bowl, whisk together vegetable broth, tamari, Worcestershire (if using), and flour until lump-free.
  4. Deglaze the hot pan with white wine, scraping up brown bits. Simmer for 3 min until alcohol cooks off.
  5. Add the broth-flour mixture and whisk until smooth. Simmer over medium-low heat.
  6. Stir in coconut milk, tahini, nutritional yeast, salt, paprika, and simmer for 10 min until thick and creamy.
  7. Cook pasta in salted boiling water according to package. Drain and keep warm.
  8. Add Dijon mustard to the sauce. Toss in the cooked pasta and chopped dill. Mix gently to coat.
  9. Serve topped with reserved sautéed mushrooms, more dill or parsley, and black pepper.

Notes

Use a mix of mushrooms for best depth of flavor. Full-fat coconut milk is essential for creaminess. Replace wine with broth if preferred. For gluten-free, use GF pasta and a 1:1 GF flour blend.