Introduction
Welcome to Recipes in Style! I’m Sophie Grace, the culinary mind behind this blog, and today I’m thrilled to bring you a delightful take on a classic dish – vegan stroganoff. This recipe is perfect for those seeking a comforting meal without sacrificing their vegan lifestyle. Cooking is more than just preparing food; it’s an art, a passion, and a way to bring people together. Whether you’re a seasoned home chef or just starting your culinary journey, my goal is to inspire you with simple, elegant, and delicious recipes that you can enjoy with ease.
Vegan stroganoff is a rich and creamy dish that substitutes traditional ingredients with plant-based alternatives, creating a meal that’s not only delicious but also nourishing. This recipe promises all the warmth and flavor you expect from a stroganoff, minus the meat and dairy. Perfect for a cozy dinner, this dish will become a staple in your kitchen, satisfying even the most discerning palates.
What Makes This Recipe Special
Key Benefits
One of the standout features of this vegan stroganoff is its ability to deliver a comforting, creamy texture without any dairy products, making it ideal for those who are lactose intolerant or following a vegan diet. Additionally, this dish is packed with plant-based nutrients, ensuring you get a healthy dose of vitamins and minerals with every bite.
Unique Features
This vegan stroganoff stands out with its use of earthy mushrooms, silky coconut milk, and the umami richness from nutritional yeast, creating a depth of flavor that’s both satisfying and unique. Its versatility also allows for various add-ins and modifications, catering to different taste preferences and dietary needs.
Ingredients for Vegan Stroganoff
Main Ingredients
To create this comforting dish, you will need the following main ingredients:
- 12 oz (340 g) wide noodles (gluten-free if needed)
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 16 oz (450 g) mushrooms, sliced
- 1 tablespoon flour (gluten-free if needed)
- 2 cups (480 ml) vegetable broth
- 1 cup (240 ml) coconut milk
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 2 tablespoons nutritional yeast
- 1 teaspoon smoked paprika
- Salt and pepper to taste
Optional Add-ins
- 1 cup (150 g) frozen peas
- 1/4 cup (30 g) chopped fresh parsley for garnish
- 1 tablespoon lemon juice for added tang
Step-by-Step Cooking Instructions
Preparation Steps
Before diving into the cooking process, a bit of preparation will help streamline the process:
- Start by boiling a large pot of salted water and cook the noodles according to the package instructions. Drain and set aside.
- Meanwhile, prepare all your ingredients. Chop the onion, mince the garlic, and slice the mushrooms.
Cooking Process
- Heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
- Add the minced garlic and sliced mushrooms to the skillet. Cook for another 5-7 minutes until the mushrooms are tender and have released their juices.
- Sprinkle the flour over the mushroom mixture and stir well to coat. Cook for 1-2 minutes to remove the raw flour taste.
- Gradually add the vegetable broth, stirring continuously to prevent lumps. Allow the mixture to simmer for 5 minutes.
- Stir in the coconut milk, soy sauce, nutritional yeast, and smoked paprika. Cook for another 5 minutes, allowing the flavors to meld and the sauce to thicken.
- Season with salt and pepper to taste. If using, add the frozen peas and cook for an additional 2 minutes.
- Toss the cooked noodles into the skillet, ensuring they are well coated with the sauce. Heat through and adjust seasoning if necessary.
- Serve hot, garnished with fresh parsley and a squeeze of lemon juice if desired.
Tips and Tricks for Perfect Results
Pro Chef Tips
To elevate your vegan stroganoff, consider these expert tips:
- Use a mix of different mushrooms like cremini, shiitake, and portobello for a richer flavor profile.
- To create a creamier texture, blend a portion of the sauce before adding the noodles.
- For an extra depth of flavor, include a splash of white wine while sautéing the onions.
Common Mistakes to Avoid
Ensure your dish turns out perfect by avoiding these common pitfalls:
- Overcooking the noodles can result in a mushy texture. Be sure to cook them al dente.
- Adding the flour without cooking it out can leave a raw taste. Allow it to cook for a minute or two before adding liquid.
- Undersalting can mute the flavors; taste and adjust seasoning at the end.
Nutritional Information and Health Benefits
Calories and Macros
Here is the nutritional breakdown for a serving of vegan stroganoff:
- Calories: Approximately 400 per serving
- Protein: 12g
- Carbohydrates: 60g
- Fats: 14g
- Fiber: 8g
Health Benefits
This dish is not only delicious but also offers several health benefits:
- Mushrooms are a great source of antioxidants and boost the immune system.
- Coconut milk provides healthy fats that are good for heart health.
- Nutritional yeast adds a cheesy flavor and is rich in B-vitamins, particularly B12.
Recipe Variations and Substitutions
Dietary Modifications
This vegan stroganoff can be easily adapted to meet various dietary requirements:
- For a gluten-free version, use gluten-free noodles and flour.
- To reduce fat content, opt for light coconut milk or almond milk.
Flavor Variations
Enhance or alter the flavor with these variations:
- Add a teaspoon of Dijon mustard for a tangy twist.
- Incorporate a variety of herbs like thyme or rosemary for additional aroma.
- Spice it up with a dash of cayenne pepper or red pepper flakes.
Storage and Serving Suggestions
How to Store
If you have leftovers, here’s how to store them properly:
- Allow the stroganoff to cool completely before transferring to an airtight container.
- Refrigerate for up to 3 days or freeze for up to 2 months.
- To reheat, gently warm on the stove or in the microwave, adding a splash of broth or milk to loosen the sauce.
Serving Ideas
Consider these serving suggestions to complement your vegan stroganoff:
- Pair with a side of crusty bread or garlic toast for a complete meal.
- Serve alongside a fresh green salad with a tangy vinaigrette.
- Top with crispy fried onions or toasted nuts for added texture.
Frequently Asked Questions
- Can I make vegan stroganoff ahead of time? Yes, you can prepare the sauce ahead of time and store it in the refrigerator. Cook the noodles fresh before serving.
- What can I use instead of coconut milk? Almond milk or cashew cream are excellent substitutes for coconut milk.
- Is this recipe suitable for meal prep? Absolutely! This dish is perfect for meal prep as it stores well and can be reheated easily.
Conclusion
Thank you for joining me on this culinary journey with our vegan stroganoff recipe. This dish is a testament to how delicious and satisfying plant-based cooking can be, offering a creamy and flavorful experience without any dairy or meat. Whether you’re new to vegan cooking or a seasoned pro, this recipe is sure to please. Don’t forget to follow Recipes in Style on Facebook, Instagram, and Pinterest for more delicious inspirations. Bon Appétit, and happy cooking!
Print
Deliciously Creamy Vegan Stroganoff for a Hearty Meal
- Total Time: 40 minutes
- Yield: 4 portions 1x
- Diet: Vegan
Description
Un plat végétalien crémeux et réconfortant, à base de champignons savoureux, de lait de coco et de levure nutritionnelle, parfait pour un dîner sans produits d’origine animale.
Ingredients
- 12 oz (340 g) de nouilles larges (sans gluten si nécessaire)
- 2 cuillères à soupe d’huile d’olive
- 1 gros oignon, haché
- 3 gousses d’ail, émincées
- 16 oz (450 g) de champignons, tranchés
- 1 cuillère à soupe de farine (sans gluten si nécessaire)
- 2 tasses (480 ml) de bouillon de légumes
- 1 tasse (240 ml) de lait de coco
- 2 cuillères à soupe de sauce soja (ou tamari pour une version sans gluten)
- 2 cuillères à soupe de levure nutritionnelle
- 1 cuillère à café de paprika fumé
- Sel et poivre selon votre goût
- 1 tasse (150 g) de pois surgelés (optionnel)
- 1/4 tasse (30 g) de persil frais haché (pour garnir)
- 1 cuillère à soupe de jus de citron (optionnel)
Instructions
- Faire bouillir une grande casserole d’eau salée et cuire les nouilles selon les instructions du paquet. Égoutter et réserver.
- Pendant ce temps, préparer tous les ingrédients : hacher l’oignon, émincer l’ail et trancher les champignons.
- Faire chauffer l’huile d’olive dans une grande poêle à feu moyen. Ajouter l’oignon haché et faire revenir pendant environ 5 minutes jusqu’à ce qu’il soit translucide.
- Ajouter l’ail émincé et les champignons tranchés. Faire cuire pendant 5 à 7 minutes jusqu’à ce que les champignons soient tendres et aient relâché leur eau.
- Parsemer la farine sur le mélange de champignons et bien remuer pour enrober. Cuire pendant 1 à 2 minutes pour enlever le goût cru de la farine.
- Incorporer progressivement le bouillon de légumes tout en remuant pour éviter les grumeaux. Laisser mijoter 5 minutes.
- Ajouter le lait de coco, la sauce soja, la levure nutritionnelle et le paprika fumé. Cuire encore 5 minutes jusqu’à ce que la sauce épaississe.
- Assaisonner avec du sel et du poivre. Ajouter les pois surgelés si désiré et cuire 2 minutes supplémentaires.
- Incorporer les nouilles cuites dans la poêle et bien mélanger pour enrober.
- Servir chaud, garni de persil frais et d’un filet de jus de citron si souhaité.
Notes
Utilisez un mélange de champignons variés pour plus de profondeur. Pour une texture encore plus crémeuse, mixez une partie de la sauce avant d’ajouter les pâtes.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Plat Principal
- Method: À la poêle
- Cuisine: Végétalienne
Nutrition
- Serving Size: 1 portion
- Calories: 400
- Sugar: 4g
- Sodium: 500mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 0mg
Keywords: vegan, stroganoff, champignons, sans lactose, recette végétalienne