Vegan Beefy-Mushroom Stroganoff Recipe

Vegan Beefy-Mushroom Stroganoff

Don't you just adore the earthy taste of wild mushrooms? I love the chewy and satisfying texture of all mushrooms. 

The beefy, earthy and creamy texture of this East-European dish is unbelievable! The original recipe is made with chicken or calf (sad face), but you won't miss the authenticity of Stroganoff! 

This vegan Mushroom Stroganoff is the perfect dish for a Dinner-Date or a family supper!

Now, without further ado!

Vegan Beefy-Mushroom Stroganoff

Ingredients:

• 1 carrot, chopped
• 6 sprigs fresh thyme
• 1 bay leaf
• sea salt
• freshly ground black pepper
• 6 tablespoons extra-virgin olive oil
• 2 cans coconut milk
• 1 medium onion, chopped
• 1-2 tablespoon cognac (optional)
• 5 tablespoons vegan butter
• 3-4 pounds assorted mushrooms, sliced
• 1-3 cloves garlic, chopped (optional)
• 1 tablespoon Dijon mustard
• 2 tablespoons chopped fresh parsley leaves, plus more for garnish
• 1 (1-pound) package vegan gluten-free noodles (I used Rice Noodles)

Directions:

1. Heat 3 tablespoons oil in a large heavy-bottomed skillet over high heat.
2. Add the onions and cook until they are soft, about 5 minutes.
3. Add garlic and cook for 1-2 minutes
4. Pour in the cognac (optional) and cook until the alcohol has burned off, about 5 minutes.
5. Add coconut milk, add the carrot, thyme sprigs, and bay leaf.
6. Add assorted sliced mushrooms.
7. Cook over a very low flame for 30 minutes
8. To finish the dish add vegan butter and Dijon mustard
9. Add Salt and Pepper if needed
10. Add chopped parsley leaves
11. Cook noodles as suggested by the manufacturer, when cooked drain the noodles and add 2 tablespoons of vegan butter.

Hope you enjoy this recipe! My family just adored the beefy mushrooms!

Until next time, enjoy!

Monika Baechler

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