Vegan Mushroom Stroganoff (Printable)

Savory mushrooms in a luxurious coconut-cream sauce served over fluffy brown rice for a hearty, satisfying meal.

# 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 lemon juice

# Method:

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

# Expert Advice:

01 -
  • It tastes nothing like deprivation—the stroganoff tastes exactly like stroganoff should, just kinder to your body.
  • Brown rice takes the same pot space as the sauce, so cleanup is laughably simple.
  • Mushrooms absorb flavor like tiny sponges, making every bite taste savory and grounded.
02 -
  • Never skip rinsing the rice—it's the difference between fluffy individual grains and a sticky, gluey mush that disappoints everyone.
  • The mushroom browning step actually matters; if you crowd the pan or stir too much, they steam instead of brown, and the whole dish tastes less flavorful and less interesting.
  • Coconut milk separates in the can, so shake it well before opening, or the top will be thick and the bottom watery, throwing off your sauce consistency.
03 -
  • Keep the heat at medium once the sauce starts building—high heat can cause the coconut milk to separate or the sauce to break, leaving you with greasy-looking stroganoff instead of creamy.
  • Taste the stroganoff before serving and adjust the lemon juice first if it tastes flat; brightness fixes things that salt can't, and you can always add more salt but can't take out too much lemon.
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