Dairy-Free Mushroom Stroganoff

This delicious twist on the traditional Russian dish substitutes the beef with the protein punch of fresh mushrooms taking it to the next level. A creamy, plant-based garlic and mushroom sauce combines with fresh leeks, herbs and spices to create one very satisfying and healthy meal that the whole family is going to love.
Prep Time 20 minutes
Cook Time 30 minutes
Course Dinner, Main Course
Cuisine Russian
Servings 4

Ingredients
  

  • 1 1/2 tbsp olive oil
  • 2 medium leeks chopped
  • 500 g mushrooms I used a combination of Portobello, Shitake, Wood ear, Shimeji and oyster
  • 6 cloves garlic minced
  • 1/2 cup fresh parsley chopped
  • 1 tsp onion powder
  • 1 1/2 cups vegetable stock
  • 2 tbsp light soy use Tamari for GF
  • 1 tbsp Worcestershire sauce Look for one without anchovies in the ingredients.
  • 1 tsp smoked paprika
  • 1 tbsp nutritional yeast
  • pinch chilli flakes optional
  • 1/2 tsp white pepper
  • 1/2 tsp black pepper
  • 1/4 tsp mustard powder
  • 1/2 tbsp white wine vinegar Alt. use 2 tbsp white wine
  • 2 tbsp tahini
  • 1 tsp thyme
  • 1/4 cup rice flour
  • 1 tsp tomato paste
  • 1 cup plant-based milk I used oat milk

Instructions
 

  • Prepare and chop mushrooms (do not wash, just wipe dirt off with paper towels).
  • Chop the leeks discard the green tops and wash thoroughly.
  • Heat 1 1/2 tbsp of olive oil in a large pan. Once the oil is hot, add the mushrooms and leeks and cook until well browned. Only stir very occasionally.
  • Reduce heat and add garlic and thyme and cook for 5 minutes.
  • Reduce heat and add garlic and thyme and cook for 5 minutes.
  • Once the mushrooms have browned set approximately half of them aside and use them to top each dish when serving. Pour in the white wine vinegar, stir and simmer for a few minutes until the vinegar smell settles.
  • Pour in the vegetable broth mixture and stir well. Add the milk, nutritional yeast, chilli flakes and black pepper. Simmer on low heat for about 10 minutes until thick and creamy.
  • Stir through the fresh parsley and serve topped with pre-cooked mushrooms.

Notes

**Did you know**, stroganoff was traditionally served with fried shoestring potatoes? As much as I love a good hot chip, I decided to serve this over freshly steamed rice. It also goes perfectly with freshly cooked pasta. I’ll leave that choice up to you.
Tip: When cooking mushrooms, try not to stir them too often. Mushrooms hold a lot of water and by stirring them you aren’t giving them a chance to seal in that moisture, ending up with soggy mushrooms swimming in water. Also, don’t add salt when you begin to cook mushrooms either. This just releases the water. If you wish to add salt, do so towards the end.
Adding some of the pre-cooked mushrooms as a topper when serving really brings forward the flavour of the mushrooms.
Keyword Cajun Pasta Recipe, Dairy Free, Gluten Free, lunch vegan, mushrooms, Potatoes, rice, Stroganoff, Vegan Stroganoff