Vegan Mushroom Stroganoff

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I have fond memories from my childhood of a delicious creamy mushroom soup my Nanna used to make. That was well before I recognized I had a dairy intolerance and way before anyone in the UK used coconut milk as an alternative to cream.

One day Nanna made an equally delicious creamy mushroom recipe served over noodles, she called it mushroom stroganoff. I remember licking my plate clean it was so tasty.

I created this mushroom stroganoff to be both dairy free and gluten free. Rich and flavourful coconut milk replaces heavy cream and I substituted a blend of sprouted brown rice and quinoa for noodles. Feel free to serve it with your favourite gluten free noodles or other grain as a base!

Voila! A heavenly delectable and healthy vegan Mushroom Stroganoff.

I added a few extra vegetables for an extra boost of nutrition – carrots provide Vitamin D and chopped Kale adds a healthy daily dose of greens.

More good news?  This recipe is incredibly simple to make, and can be on the table in just about 30 minutes.

You’ll need a full pound of mushrooms for this recipe.  But the type is up to you!  I just kept mine simple and used a bunch of baby bellas (a.k.a. cremini mushrooms),

Once you have all of your ingredients prepped and chopped, sauté them all together in a large sauté pan or stockpot.  Then once it’s time to add the veggie stock mixture, let it simmer and just before serving add the coconut cream.

This plant based Hungarian Mushroom Soup is quick and easy to make in about 30 minutes. A perfectly comforting, hearty, savory, and delicious recipe that will satisfy even the pickiest of eaters.  Feel free to serve over your choice of noodles, traditional pasta, quinoa, veggies, wilted greens or whatever sounds delicious.

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Vegan Stroganoff
Ingredients
  • 1 lb Crimini Mushrooms
  • 1 large yellow onion, diced
  • 3 large carrots, diced
  • 1 shallot, finely minced
  • 5 cloves garlic, finely minced
  • 1 bunch kale, finely chopped
  • 2 cups vegetable stock
  • 8 oz coconut milk
  • 1 tbsp Coconut Aminos, or Tamari
  • pinch red pepper flakes
  • 1/2 tsp sea salt
  • 1 tbsp olive oil
  • 1 tbsp dried oregano
  • black pepper to taste
  • Garnish Fresh Thyme, Parsley or Basil
Instructions

  1. Heat olive oil in a large pan/skillet, add onion and fry for about 5 minutes over medium high heat until fragrant and lightly browned. Add garlic and shallots and fry for a further 1 minute.

  2. Now add the mushrooms and fry over medium heat for about 5 minutes.

  3. Add carrots, kale, vegetable broth, tamari, dried oregano and chili pepper flakes. Continue to cook over medium heat for 15 minutes

  4. Add coconut milk and cook on low-medium heat for about 10 minutes until the sauce thickens. Taste and adjust seasonings as to your preference.

  5. Add fresh thyme leaves and/or parsley to taste! Enjoy with brown rice, quinoa or pasta of choice! This creamy mushroom sauce also tastes great over mashed or a baked potato.

Recipe Notes
  • delicious with an added 1/4 cup of red wine; sauté the mushrooms in it!
  • I love the richness of crimini mushrooms (Baby Bella's), but feel free to use a variety or keep it simple with button mushrooms.

OTHER YUMMY Mushroom Recipes

If you try this recipe, let me know! I’d love you to pin it on Pinterest or share it on Facebook. Post your re-creation on Instagram. (tag me @amandavs and #amandavs #healthyissexy), I’d love to see your creations.

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XO

Amanda