Vegan Mushroom Stroganoff
Vegan mushroom stroganoff is a hearty and comforting dish that captures the classic flavors of the original while being entirely plant-based. This creamy pasta dish features tender mushrooms sautéed to perfection, creating a rich umami flavor that’s complemented by a velvety sauce made from cashews or coconut milk. Often seasoned with garlic, onion, and herbs, the stroganoff is served over your choice of pasta or grains, making it a satisfying meal. Packed with nutrients and satisfying textures, this vegan version is perfect for a cozy dinner that everyone can enjoy!
Ingredients:
3/4 cup Brown Rice Fusilli (dry, uncooked)
3/4 tsp Extra Virgin Olive Oil
Sea Salt & Black Pepper (to taste)
1/4 Yellow Onion (medium, finely diced)
4 Cremini Mushrooms (sliced)
1/3 cup Vegetable Broth
1/2 tsp Dijon Mustard
3/4 tsp Arrowroot Powder
1 tbsp Canned Coconut Milk
Directions:
1. Cook the brown rice fusilli according to package instructions and set aside.
2. Heat the oil in a skillet over medium-high heat. Cook the onions and mushrooms until soft, about five to eight minutes. Season with salt and pepper. Stir in the vegetable broth and dijon mustard.
3. In a small bowl, whisk the arrowroot powder with a bit of water until dissolved. Add the mixture to the skillet and lower the heat to a gentle simmer for five minutes.
4. Add the coconut milk and season with more salt and pepper as needed.
5. Divide the brown rice fusilli into bowls and top with the mushroom stroganoff. Enjoy!
Notes:
Leftovers
Refrigerate in an airtight container for up to three days.
Serving Size
One serving equals approximately two cups.
More Flavor
Add garlic, thyme, Worcestershire sauce, and white wine.
Additional Toppings
Garnish with fresh parsley.
Nutrition: (Amount per serving)
Calories 412
Cholesterol 0mg
Fat 9g
Sodium 285mg
Carbs 73g
Vitamin A 197IU
Fiber 6g
Vitamin C 2mg
Sugar 4g
Calcium 15mg
Protein 9g
Iron 3mg
