Description
Vegan Mushroom Stroganoff with Coconut Sauce is a rich, creamy, and comforting plant-based dish combining earthy mushrooms with luscious coconut cream and aromatic spices. Ready in under 30 minutes, it offers a hearty, nourishing, and flavorful meal perfect for weeknights or cozy dinners.
Ingredients
Scale
Mushrooms and Vegetables
- 400g Cremini or Button Mushrooms, cleaned and sliced
- 1 medium Onion, finely chopped
- 3 cloves Garlic, minced
Liquids and Sauces
- 1 cup Light Coconut Milk
- 1 cup Vegetable Broth
- 1 tablespoon Dijon Mustard
- 1 teaspoon Lemon Juice (freshly squeezed)
Spices and Herbs
- 1 teaspoon Smoked Paprika
- 2 tablespoons Fresh Parsley or Thyme, chopped
Oils and Thickeners
- 2 tablespoons Olive Oil or Vegan Butter
- 1 tablespoon Gluten-Free Flour (optional, for thickening)
Instructions
- Prepare and Sauté the Mushrooms: Clean and slice your mushrooms evenly. Heat olive oil or vegan butter in a large skillet over medium-high heat and sauté the mushrooms until they release their juice and turn golden brown. This step intensifies their flavor and creates the perfect base for the sauce.
- Cook the Aromatics: Add finely chopped onions and minced garlic to the skillet. Cook until softened and fragrant, about 3-4 minutes, to build depth of flavor that complements the mushrooms.
- Add Spices and Flour: Sprinkle smoked paprika and gluten-free flour over the mixture, stirring constantly to avoid lumps. The flour helps thicken the sauce while the paprika adds a subtle smoky warmth.
- Stir in Coconut Milk and Broth: Slowly pour in the light coconut milk and vegetable broth, stirring well to combine. Bring to a gentle simmer and let the sauce thicken and flavors meld for 5 to 7 minutes.
- Finish with Mustard, Lemon, and Herbs: Stir in Dijon mustard and a squeeze of fresh lemon juice. Adjust salt and pepper to taste. Finally, sprinkle chopped fresh parsley or thyme to brighten the dish with a fresh herbaceous note.
Notes
- Use fresh, firm mushrooms for the best flavor and texture.
- Do not skip browning the mushrooms to develop deep umami richness.
- Use light coconut milk to balance creaminess without an overpowering coconut flavor.
- Adjust sauce thickness with gluten-free flour or cornstarch to your preference.
- Add fresh herbs at the end to preserve their vibrant color and fresh flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Vegan, Plant-Based
Nutrition
- Serving Size: 1 cup
- Calories: 220 kcal
- Sugar: 3 g
- Sodium: 300 mg
- Fat: 15 g
- Saturated Fat: 10 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 0 mg
Keywords: vegan mushroom stroganoff, coconut sauce, plant-based dinner, gluten free, vegan stroganoff, mushroom recipe, dairy free