Vegan Mushroom Stroganoff Delight (Printable)

Hearty mushrooms in a creamy sauce served over wholesome brown rice for a savory vegan main dish.

# What You’ll Need:

→ Brown Rice

01 - 1 cup brown rice
02 - 2 cups water
03 - 1/2 teaspoon salt

→ Mushroom Stroganoff

04 - 1 tablespoon olive oil
05 - 1 medium yellow onion, finely chopped
06 - 3 garlic cloves, minced
07 - 1 pound mixed mushrooms (cremini, button, or portobello), sliced
08 - 1 teaspoon smoked paprika
09 - 1 teaspoon dried thyme
10 - 2 tablespoons all-purpose flour
11 - 1 1/2 cups low-sodium vegetable broth
12 - 2 tablespoons soy sauce or tamari
13 - 1/2 cup canned coconut milk or unsweetened non-dairy cream
14 - 2 tablespoons nutritional yeast
15 - Salt and freshly ground black pepper to taste
16 - 2 tablespoons fresh parsley, chopped
17 - 1 teaspoon fresh lemon juice

# Directions:

01 - Rinse the rice under cold water. In a medium saucepan, combine rice, water, and salt. Bring to a boil, reduce heat to low, cover, and simmer for 35-40 minutes, or until rice is tender and water is absorbed. Fluff with a fork and set aside.
02 - While the rice cooks, heat olive oil in a large skillet over medium heat. Add the onion and sauté for 3-4 minutes until translucent.
03 - Add the garlic and cook for 1 minute until fragrant.
04 - Add the sliced mushrooms and cook for 6-8 minutes, stirring occasionally, until mushrooms release their moisture and begin to brown.
05 - Sprinkle in smoked paprika, thyme, and flour. Stir well to coat the mushrooms and cook for 1 minute to eliminate the raw flour taste.
06 - Gradually pour in the vegetable broth while stirring to avoid lumps. Add soy sauce, bring to a simmer, and cook for 3-4 minutes until the sauce starts to thicken.
07 - Stir in coconut milk and nutritional yeast. Simmer for another 2-3 minutes until the sauce is creamy.
08 - Season with salt, pepper, lemon juice, and parsley. Taste and adjust seasonings if needed.
09 - Serve the stroganoff over bowls of brown rice, garnished with additional parsley.

# Expert Tips:

01 -
  • It tastes indulgently creamy without any dairy, which honestly feels like a small kitchen miracle.
  • The whole thing comes together in under an hour, making it perfect for weeknight dinners when you want something that feels special.
  • Mushrooms absorb all that paprika and thyme, turning into something rich enough that no one misses the meat.
02 -
  • Don't skip browning the mushrooms properly, they'll taste steamed and watery if you rush this step, and it's the texture that makes stroganoff feel special.
  • Always add your broth gradually to avoid lumps, and if lumps do form somehow, push the sauce through a fine-mesh sieve before serving because one lumpy spoonful ruins the whole experience.
03 -
  • Use a mix of mushroom types if you can, cremini adds earthiness while button mushrooms keep it light, and portobellos bring that meaty texture that satisfies even people who think they're missing something.
  • Buy nutritional yeast from the bulk bins if your store has them, it's fresher and more vibrant than the packaged versions that have been sitting under lights for months.
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