Name: Creamy Vegan Stroganoff
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup plus 2 tablespoons canola oil, divided; 1 pound fresh mushrooms, sliced; 1/2 cup chopped yellow onion; 1/2 cup chopped leek (white portion only); 1 garlic clove, minced; 3 tablespoons all-purpose flour; 1 cup vegetable broth; 1 teaspoon vegan Worcestershire sauce; 1 tablespoon red grape juice vinegar; 1 to 2 teaspoons vegan "no-beef" bouillon granules; 1 teaspoon salt; 1/2 teaspoon black pepper; 1 cup (8 ounces) dairy-free sour cream; 1/2 teaspoon minced fresh thyme; Hot cooked egg noodles, for serving

Vegan Stroganoff is the ultimate comfort food, a dish that whispers of cozy evenings and satisfying meals, all without a single animal product. We all have those dishes that instantly transport us back to childhood or evoke a feeling of pure joy, and for many, that dish is classic Stroganoff. But what if you could experience that same rich, creamy, deeply flavorful experience while adhering to a plant-based lifestyle? That’s exactly what this Vegan Stroganoff delivers. It’s a triumph of texture and taste, proving that vegan cooking can be just as indulgent and satisfying as any traditional favorite. The secret lies in a symphony of ingredients that mimic the luxurious mouthfeel and umami depth of its dairy-laden counterpart, making it a go-to for weeknight dinners and impressive gatherings alike. Get ready to fall in love with this compassionate take on a beloved classic.

Ingredients:

1/4 cup plus 2 tablespoons canola oil, divided
1 pound fresh mushrooms, sliced
1/2 cup chopped yellow onion
1/2 cup chopped leek (white portion only)
1 garlic clove, minced
3 tablespoons all-purpose flour
1 cup vegetable broth
1 teaspoon vegan Worcestershire sauce
1 tablespoon red grape juice vinegar
1 to 2 teaspoons vegan “no-beef” bouillon granules
1 teaspoon salt
1/2 teaspoon black pepper
1 cup (8 ounces) dairy-free sour cream
1/2 teaspoon minced fresh thyme
Hot cooked egg noodles, for serving

Preparing the Vegan Stroganoff Base

Sautéing the Aromatics and Mushrooms

To begin extract crafting our delicious Vegan Stroganoff, we first need to build a rich flavor foundation. In a large skillet or Dutch oven, heat 1/4 cup of canola oil over medium-high heat until it shimmers but doesn’t smoke. Add the sliced mushrooms to the hot oil. It’s important not to overcrowd the pan; you might need to work in batches if your skillet isn’t large enough. Overcrowding will steam the mushrooms instead of allowing them to brown, and that beautiful browning is key to their deep, savory flavor. Cook the mushrooms, stirring occasionally, until they have released their liquid and are nicely browned and slightly crispy around the edges, which should take about 8-10 minutes. Once browned, remove the mushrooms from the skillet and set them aside in a bowl.

Building the Flavor Profile

Reduce the heat to medium. Add the remaining 2 tablespoons of canola oil to the same skillet. Add the chopped onion and the white portion of the chopped leek. Cook, stirring frequently, until the vegetables are softened and translucent, about 5-7 minutes. You want them tender and sweet, not browned. Now, add the minced garlic to the skillet and cook for another minute until fragrant, being careful not to burn it. This aromatic base will infuse the entire dish with wonderful depth.

Creating the Creamy Stroganoff Sauce

Thickening the Sauce

Sprinkle the all-purpose flour over the cooked vegetables in the skillet. Stir well to coat the vegetables and cook for about 1-2 minutes, stirring constantly. This step is crucial for toasting the flour slightly, which removes any raw flour taste and helps to create a smooth, lump-free sauce.

Deglazing and Simmering

Gradually whisk in the vegetable broth, making sure to scrape up any browned bits from the bottom of the skillet. These bits are packed with flavor! Bring the mixture to a gentle simmer, stirring constantly until it thickens into a sauce. Once the sauce has thickened, stir in the vegan Worcestershire sauce, red grape juice vinegar, and the vegan “no-beef” bouillon granules. Taste the sauce at this point and adjust seasoning with salt and pepper as needed. Remember that the bouillon granules can be salty, so start with the lower amount and add more if necessary. The red grape juice vinegar adds a touch of brightness and complexity that complements the richness of the sauce.

Incorporating the Creaminess

Reduce the heat to low. Stir in the dairy-free sour cream and the minced fresh thyme. Cook, stirring gently, just until the sour cream is heated through and well incorporated into the sauce. Do not boil the sauce after adding the sour cream, as this can cause it to curdle. The goal is a smooth, luxuriously creamy sauce.

Finishing and Serving

Combining and Final Touches

Return the sautéed mushrooms to the skillet with the creamy sauce. Stir gently to coat them evenly. Allow them to heat through for a minute or two. This final step brings all the components together, ensuring the mushrooms are bathed in the rich, decadent stroganoff sauce.

To serve this delightful Vegan Stroganoff, ladle a generous portion over hot cooked egg noodles. The noodles provide a perfect vehicle for soaking up all that incredible sauce. Garnish with a little extra fresh thyme if desired for a pop of color and freshness. This dish is best enjoyed immediately while it’s warm and comforting. The combination of earthy mushrooms, tender leeks and onions, and the creamy, tangy sauce over tender noodles creates a truly satisfying and elegant meal that is sure to impress.

Conclusion:

You’ve now unlocked the secrets to creating a truly delicious and satisfying Vegan Stroganoff! This recipe proves that comfort food can be both incredibly flavorful and entirely plant-based. We’ve guided you through creating a rich, creamy sauce, tender mushrooms, and the perfect pasta pairing. This delightful dish is perfect for a cozy weeknight dinner or impressing guests with your culinary prowess. Don’t be afraid to get creative with the serving suggestions – the possibilities are as endless as your imagin extractation!

For serving, classic egg-free noodles are a fantastic choice, but consider other options like fluffy mashed potatoes, tender rice, or even a bed of sautéed greens for a lighter take. The beauty of Vegan Stroganoff lies in its adaptability. Feel free to experiment with different mushroom varieties, add a pinch of smoked paprika for a deeper flavor, or stir in some fresh herbs like parsley or dill just before serving for an extra burst of freshness. We encourage you to embrace this recipe and make it your own. Enjoy every comforting bite!

Frequently Asked Questions:

Can I make Vegan Stroganoff ahead of time?

Yes, absolutely! The sauce and cooked mushrooms can be prepared a day in advance and stored separately in the refrigerator. Gently reheat the sauce and mushrooms on the stovetop over low heat, adding a splash of plant-based milk or water if needed to achieve your desired consistency. Cook your noodles fresh just before serving for the best texture.

What kind of plant-based milk is best for the creamy sauce?

Full-fat coconut milk (from a can, not the beverage type) or a good quality unsweetened cashew cream will yield the richest and creamiest results. Soy milk or oat milk can also work, but you might find the sauce to be slightly less decadent. Always opt for unsweetened varieties to avoid altering the savory flavor profile of the Vegan Stroganoff.