Vegan Mushroom Stroganoff

Vegan Stroganoff served with mustard mashed potato

A super easy midweek dinner this Vegan Mushroom Stroganoff combines big flavours and fabulous texture for a warming, satisfying meal. It is perfect served with mashed potatoes, pappardelle pasta, polenta or rice!

Course Main Course

Cuisine vegan

Keyword mushroom stroganoff, vegan stroganoff

Prep Time 20 minutes

Cook Time 40 minutes

Total Time 1 hour

Servings

Calories 313.24kcal

Author Chris Mosler | Thinly Spread

Ingredients

5 g dried porcini mushrooms
100 ml boiling water
1 tbsp olive oil
200 g leeks, trimmed and sliced
200 g chestnut mushrooms, sliced thickly
100 g mini portobello mushrooms, sliced thickly
50 g shiitake mushrooms, sliced thinly
2 large garlic cloves, finely chopped
60 ml vegan sweet sherry (or red wine)
1 tbsp soy sauce
2 tsp smoked paprika
1 tbsp fresh thyme leaves, finely chopped
400 g tin butterbeans, drained and rinsed
250 ml coconut milk
1 vegan vegetable stock cube (I used Kallo)
salt and black pepper to taste

UK Measurements - US Measurements

Instructions

Soak the dried mushrooms in the boiling water for 20 minutes until rehydrated, drain (reserving the soaking liquid) and finely chop.
Heat the oil in a large non stick frying pan over a medium heat.
Add the leeks and all the fresh mushrooms and cook over a gentle heat for about 30 minutes, stirring occasionally, until they are soft, browned and juicy.
Add the chopped garlic and the dried mushrooms and fry gently for a minute.
Turn up the heat, add the mushroom soaking liquid and simmer rapidly for a couple of minutes until the liquid has evaporated.
Reduce the heat, add the thyme, sherry, soy sauce, stock cube and smoked paprika and simmer gently for another two minutes.
Stir in the drained butterbeans and the coconut milk and simmer gently for a couple of minutes to heat them through.
Taste and add salt and pepper to taste.
Serve with mustardy mashed potato, pappardelle pasta or rice.

Notes

Nutritional information is only an approximate guideline. Calculations will vary according to the ingredients you use and your cooking methods.

Nutrition