Vegan Mushroom Stroganoff (Print Version)

Creamy mushroom stroganoff with tender brown rice for a satisfying plant-based meal.

# Components:

→ Brown Rice

01 - 1 cup brown rice
02 - 2 cups water
03 - 1/2 teaspoon salt

→ Mushroom Stroganoff

04 - 1 tablespoon olive oil
05 - 1 medium yellow onion, finely chopped
06 - 3 garlic cloves, minced
07 - 1 pound mixed mushrooms (cremini, button, or portobello), sliced
08 - 1 teaspoon smoked paprika
09 - 1 teaspoon dried thyme
10 - 2 tablespoons all-purpose flour
11 - 1.5 cups low-sodium vegetable broth
12 - 2 tablespoons soy sauce or tamari
13 - 0.5 cup canned coconut milk or unsweetened non-dairy cream
14 - 2 tablespoons nutritional yeast
15 - Salt and freshly ground black pepper to taste
16 - 2 tablespoons fresh parsley, chopped
17 - 1 teaspoon fresh lemon juice

# Directions:

01 - Rinse brown rice under cold running water. In a medium saucepan, combine rice, water, and salt. Bring to a boil, then reduce heat to low, cover with a lid, and simmer for 35 to 40 minutes until rice is tender and water is fully absorbed. Fluff with a fork and set aside.
02 - While rice cooks, heat olive oil in a large skillet over medium heat. Add chopped onion and sauté for 3 to 4 minutes until translucent. Add minced garlic and cook for 1 minute until fragrant.
03 - Add sliced mushrooms to the skillet and cook for 6 to 8 minutes, stirring occasionally, until mushrooms release their moisture and begin to brown.
04 - Sprinkle smoked paprika, dried thyme, and all-purpose flour over the mushrooms. Stir well to coat evenly and cook for 1 minute to remove the raw flour taste.
05 - Gradually pour vegetable broth into the skillet while stirring continuously to prevent lumps. Add soy sauce, bring to a simmer, and cook for 3 to 4 minutes until the sauce begins to thicken.
06 - Stir in coconut milk and nutritional yeast. Simmer for 2 to 3 minutes more until the sauce reaches a creamy consistency. Season with salt, pepper, lemon juice, and fresh parsley. Taste and adjust seasonings as needed.
07 - Divide cooked brown rice among serving bowls. Top each bowl with mushroom stroganoff and garnish with additional fresh parsley.

# Expert Advice:

01 -
  • The stroganoff tastes indulgently creamy without a drop of dairy, fooling even the skeptics at your table.
  • Brown rice gives you something substantial and nutty that actually complements the earthy mushrooms instead of disappearing beneath them.
  • You can have this elegant dinner ready in under an hour, which means weeknight entertaining becomes genuinely possible.
02 -
  • Don't skip the flour-toasting step—raw flour in stroganoff creates a gritty texture that's nearly impossible to fix after the liquid goes in.
  • Brown rice takes longer than white rice to cook, and it's absolutely worth the wait; the nutty flavor doesn't work with quick-cooking grains.
  • The sauce thickens as it cools, so serve it slightly looser than you think it should be if you prefer a creamy consistency over time.
03 -
  • Slice your mushrooms by hand rather than using a food processor—processor-sliced mushrooms release moisture too quickly and create a watery sauce.
  • Cook the stroganoff ahead of time and reheat it gently; the flavors actually deepen and marry overnight, making it perfect for meal prep.
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