Vegan Creamy Stroganoff
Vegan Creamy Stroganoff
Not being a huge fan of mushrooms, I had always avoided stroganoff. I very much regret that! Stroganoff is so much more than a “mushroom gravy”. It’s got really punchy flavors packed into that creamy mess. The best part was, I felt like it was filling enough to just have the mushrooms and not add any additional protein – but by all means, if you are feeling super hungry, add some vegan beef or soya cubes.
This vegan stroganoff is very simple, very quick and works great as a left over. Hopefully it will inspire you to add some more vegan pantry items to your stock, as it calls for mushroom powder. Mushroom powder adds a bit of a beefy flavor. In just a bit I am going to show you how to make it super quick and easy.
Ingredients for Vegan Creamy Stroganoff
How To make Mushroom Powder
I have a dedicated coffee grinder for things like this. I usually grind herbs in my coffee grinder, but you can do things like powder freeze dried fruits and vegetables. Mushrooms powder really well. Find yourself fully dried mushrooms at the market. Usually you will find shiitake, porcini, and portobello. Alternatively, you can dehydrate mushrooms yourself.
Break them in half and place them in the grinder, bit by bit. Grind, and keep grinding until you get a fine powder. Make sure to store in a container that seals really well. Now you have yourself a new pantry item!
Full Fat Coconut Milk
Coconut milk is super easy to find in typical markets now. You cant the canned coconut milk, and sometimes they have them in small boxes in the culinary cream section. You don’t want the coconut milk that’s with the almond milk, soy milk, and dairy milks, it’s way creamier and denser. Also, make sure you get yourself a full fat can and not a light can.
There are a few good vegan Worcestershire options out there. My favorite happens to be organic and available easily. If you can’t find it, you can replace with soy sauce.
Sautéing the Mushrooms
I start dry sauteing the mushrooms for a bit before I add some high quality olive oil. I am particular about mushroom flavor, and this process always turns out tasty mushrooms.
Building the Flavors
This vegan Stroganoff is all the cod cozy stuff. Garlic and onion power, white wine and Worcestershire, creamy butter and coconut milk all paired with thyme, paprika and perfectly cooked mushrooms.
Vegan cooking cream is super easy to find now. You can use a small can of coconut cream if you can’t find a nut based or oat based one. I tend to always try to find the oat based one for this dish in particular because I am always paranoid a coconut flavor is going to peek through.
The vodka is up to you! I found some French vodka that worked really well, but honestly – use what you can find. It can be cheap, as long as you like the flavor.
Serving Vegan Creamy Stroganoff
I am sure you have seen the classic noodles used for Stroganoff. I didn’t use them with this recipe because they usually have egg in them and I couldn’t find a vegan option! These bow ties worked perfectly though!
First plate your pasta, then cover with your rich and creamy Stroganoff sauce. I love to add a bunch of fresh parsley (always). I also wound up adding a hearty about of three pepper blend – it was perfect!
Creamy Vegan Stroganoff
Creamy, buttery, savory Stroganoff, but vegan! This dish is a warm bowl of cozy and packed with flavor.
- 2 cups dry bowtie pasta
- 2 cups vegan "beef" stock
- 3 tbsp vegan herb or vegan basic butter
- 400 mi full fat coconut milk (canned)
- 300 ml cleaned and dried thinly sliced mushrooms
- 2 tbsp worcestershire sauce
- 1/2 cup flour
- 1/2 cup white wine
- 2 tbsp garlic powder
- 2 tbsp onion powder
- 2 tbsp mushroom powder
- 1 tbsp dried and ground thyme
- 1 tsp paprika
- Cook bowtie pasta according to package. Set aside when done.
- Saute mushrooms dry first in a medium fry pan for a few minutes on medium/high heat. Flip so both sides are evenly browned.
- Add 1 tbsp butter and continue browning until all liquid is gone and then set aside in a seperate bowl. Return fry pan to stove top.
- In the same pan on medium heat, mix together, garlic powder, onion powder, the rest of the butter, vegan beef stock, worcestershire sauce, and mushroom powder. Mix well.
- Little by little add flower and mix well.
- Add wine and simmer for 10 minutes.
- Add cooked mushrooms to sauce.
- Add coconut millk and simmer for 5 more minutes.
- Pour over bowtie pasta and serve hot!
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