Creamy Vegan Mushroom Stroganoff

About This Recipe

Creamy Vegan Mushroom Stroganoff is a European pasta with measured ingredients, clear heat levels, practical timing and recipe-specific doneness checks.

Equipment

• ✓ Large saucepan
• ✓ Wide sauté pan
• ✓ Colander
• ✓ Tongs

Ingredients

• 350 g tagliatelle or pappardelle
• 500 g mixed mushrooms, sliced
• 180 g onion, finely diced
• 20 g garlic, minced
• 25 ml olive oil
• 250 ml unsweetened oat cream
• 250 ml vegetable stock
• 15 g Dijon mustard
• 8 g smoked paprika
• 15 ml lemon juice
• 20 g parsley, chopped
• 10 g salt
• 3 g black pepper

Easy Step-by-Step Method

Complete one numbered step before moving to the next. Keep the heat and timing exactly as written.

1. Prepare the mushrooms: Brush the mushrooms clean, slice them evenly and keep the varieties separate if their sizes differ.
2. Boil the pasta water: Bring a large pot of water to a boil and season it well with salt.
3. Brown in batches: Heat half the oil in a wide pan over high heat and brown the mushrooms in batches so they roast instead of steaming.
4. Cook the onion: Lower to medium heat, add the remaining oil and cook the onion for 5–6 minutes until soft and lightly golden.
5. Add garlic and paprika: Stir in the garlic and smoked paprika for 30 seconds, taking care not to burn them.
6. Build the sauce: Return the mushrooms, add the stock, oat cream, mustard and black pepper, then simmer for 5–7 minutes.
7. Cook the pasta: Cook the pasta until al dente and reserve 150 ml of the pasta water before draining.
8. Combine: Toss the pasta through the mushroom sauce, adding pasta water a little at a time until the sauce coats every strand.
9. Balance: Lower the heat, add lemon juice and taste before adjusting salt and pepper.
10. Finish: Fold in parsley and serve immediately in warm bowls.

Chef Notes & Tips

Chef tip: keep every component of Creamy Vegan Mushroom Stroganoff fully plant-based. Check labels on stock, curry paste, pastry, noodles and sauces to confirm that every component is certified plant-based. Weigh ingredients before starting and adjust salt only after tasting.

Ingredient Substitutions

• ↔ Vegetable stock → unsalted homemade vegetable broth
• ↔ Coconut cream → unsweetened oat or soy cream
• ↔ Plant yogurt → unsweetened soy or coconut yogurt
• ↔ Maple syrup → date syrup or agave syrup

Food Safety & Doneness

Use clean boards and utensils, wash produce thoroughly and refrigerate cooked food within 2 hours. Check packaged stock, sauces, pastry and noodles and use only products clearly labelled plant-based.

Serving & Plating

Use a warm plate, keep portions neat and add the final herbs, seeds or sauce immediately before serving.

Storage

Cool promptly and refrigerate in a sealed container for up to 3 days. Reheat only once until steaming hot. Freeze only when the texture of the dish is suitable.

Nutrition & Dietary Information

Calories: 530 kcal

Protein: 15 g

Carbohydrates: 87 g

Fat: 14 g

Approximate nutrition per serving; values vary with brands, trimming and serving size.