What is stroganoff sauce made of?

Midwestern stroganoff typically utilizes canned cream of mushroom soup along with beef and sour cream. But in this vegan recipe, we've made it dairy-free with full-fat canned coconut milk, plenty of dried herbs, and fresh garlic, along with mushrooms for a warm, earthy flavor.

What can you use instead of sour cream in stroganoff?

Coconut milk is the perfect way to add that creamy texture to your stroganoff without using sour cream! And don't worry - with all the other flavors going on in this dish, you won't even taste any coconut flavor. Be sure to use full-fat canned coconut milk for the best flavor and texture.

How do you add flavor to stroganoff?

In this easy dairy-free vegan stroganoff recipe, fresh onions and garlic combine with dried thyme and sage for a creamy, flavor-forward vegan stroganoff sauce. The sauce comes together all in one pan with coconut milk as the secret ingredient that makes it luxuriously creamy with minimal prep work from you!

The Best Vegan Mushroom Stroganoff (No Cashew Cream or Roux!)

Easy Vegan Mushroom Stroganoff

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You would never guess that this Easy Vegan Mushroom Stroganoff is made with completely plant-based ingredients and is totally dairy-free! It takes less than 30 minutes to prepare from start to finish and tastes great served over your family’s favorite noodles.

Author: Kylie
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 6 servings 1x
Category: Main Dish
Method: Stove Top
Cuisine: Russian/American
Diet: Vegan

Ingredients

Scale

2 tablespoons olive oil, divided
1 small yellow onion, diced
16 oz. sliced baby Bella mushrooms
5 cloves garlic, thinly sliced
1 tablespoon dried thyme
1/2 teaspoon dried sage
1 tablespoon sherry vinegar
1 (13.5 oz.) can full fat coconut milk
1 teaspoon Dijon mustard
8 oz. pasta
Kosher salt
fresh cracked pepper

Garnish:

fresh chopped parsley
vegan Parmesan cheese

Instructions

Cook pasta according to package directions until al dente. Toss in olive oil and set aside.
Meanwhile, heat 1 tablespoon oil in a large pan over medium-high heat.
Add onion, along with a couple pinches of salt and pepper. Cook, stirring frequently, for 6-7 minutes
Add the remaining tablespoon of olive oil to the pan along with mushrooms, garlic, thyme, and sage. Cook, stirring occasionally for 5 minutes.
Add coconut milk and Dijon mustard. Stir to combine.
Bring to a simmer and simmer gently over medium-low heat for about 2 minutes or until it gets thick and creamy. Stir in sherry vinegar and season to taste with salt and pepper.
Serve with pasta and garnish with fresh chopped parsley and vegan Parmesan.

Notes

You CAN rinse mushrooms with water and they won’t get soggy – I promise! The myth that you can’t wash mushrooms just isn’t true. I like to rinse them under cold water and use my fingers to gently remove any dirt or debris from the mushroom. Then slice and cook. As long as you just give them a quick rinse and don’t let them sit in the water, they will not end up being mushy or soggy.
One thing that will make mushrooms soggy is salting them right away when you add them to your pan! You’ll notice in most of my recipes that I add salt and pepper whenever I had something new to the pan. However, in this recipe, I wait to add another layer of salt and pepper until after the mushrooms have cooked. The mushrooms will still release moisture without salt, but adding salt will quickly draw the moisture from them which we don’t want! Cooking the mushrooms over medium-high heat also helps prevent them from getting soggy.

Find it online: https://midwestfoodieblog.com/easy-vegan-mushroom-stroganoff/