Creamy Vegan Mushroom Stroganoff Recipe
This deliciously rich vegan mushroom stroganoff recipe uses coconut cream and nutritional yeast to give perfect creaminess, paprika for a smokiness, and garlic, chives and white wine to add a deliciously perfumed tang.
Ingredients
- 50 ml olive oil
- 250 g chestnut mushrooms (wiped clean and thickly sliced)
- 250 g closed cup mushrooms (wiped clean and thickly sliced)
- 100 g shiitake mushrooms (wiped clean and thickly sliced)
- 100 g plant-based butter (80% fat)
- 3 cloves garlic
- 300 g dried tagliatelle
- 75 ml white wine (vegan)
- 100 ml vegetable stock (or mushroom stock)
- 200 ml canned coconut milk
- 150 g coconut cream
- 2 tsp smoked paprika
- 5 tbsp nutritional yeast
- 1 tbsp fresh chives (chopped)
- salt and black pepper
Instructions
- 1
In a large pan, heat the olive oil over a medium heat.
- 2
Add all of the mushrooms and fry for 3-5 minutes until softened and releasing moisture.
- 3
Add the butter and garlic.
- 4
Turn the heat up and fry for 10 minutes, stirring regularly until the mushrooms are browned and sizzling.
- 5
Add the wine and sizzle for a further minute to encourage the alcohol to evaporate.
- 6
Put the tagliatelle on to cook in plenty of boiling, salted water. It will need around 8 minutes in all.
- 7
Add the vegetable stock, coconut milk, coconut cream and paprika and simmer for 5 minutes.
- 8
Add the nutritional yeast and chives. Stir, then season to taste.
- 9
Drained the tagliatelle and serve to four bowls. Spoon the stroganoff on top.
Cook it from the original
This recipe comes from amummytoo.co.uk. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on amummytoo.co.uk