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This vegan twist on the classic beef stroganoff delivers all the creamy comfort of the original without any animal products. The mushrooms provide a rich, meaty texture while the coconut milk creates a luxurious sauce that coats every strand of pasta perfectly.
I discovered this recipe during my transition to plant based eating and it quickly became my go to comfort food. Even my meat loving friends request this dish when they visit, often not realizing it contains no dairy until I mention it.
Ingredients
- Fettuccine noodles: Provide the perfect sturdy base for holding the creamy sauce
- Cremini mushrooms: Offer a meaty texture and earthy depth
- Onion and garlic: Create an aromatic foundation
- Vegetable broth: Adds savory notes that enhance the umami flavor
- Coconut milk: Provides luxurious creaminess without any dairy
- Nutritional yeast: Contributes a subtle cheesy flavor that makes this dish truly special
- Cornstarch: Helps thicken the sauce to the perfect consistency
- Olive oil: For sautéing the vegetables; use good quality for best flavor
Step-by-Step Instructions
- Cook the Pasta:
- Bring a large pot of generously salted water to a rolling boil before adding your fettuccine. Cook according to package directions until perfectly al dente typically 9 to 11 minutes. Drain but do not rinse to allow the sauce to cling better to the pasta.
- Sauté the Vegetables:
- Heat olive oil in a large skillet over medium heat until shimmering. Add onions first cooking for about 3 minutes until translucent. Add mushrooms and cook for another 5 to 7 minutes stirring occasionally until they release their moisture and begin to brown. This caramelization is crucial for developing deep flavor.
- Build the Aromatics:
- Add minced garlic to the mushroom mixture and cook just until fragrant about 60 seconds. Be careful not to brown the garlic as it can become bitter when overcooked. You should immediately smell the gorgeous aroma filling your kitchen.
- Create the Sauce:
- Pour in vegetable broth and coconut milk stirring to incorporate all the browned bits from the bottom of the pan. Add nutritional yeast and allow the mixture to gently simmer for 5 minutes uncovered. The sauce will begin to reduce slightly and flavors will meld together.
- Thicken the Sauce:
- Whisk the cornstarch and water together in a small bowl until completely smooth creating a slurry. Slowly pour this mixture into the simmering sauce while stirring constantly. Continue cooking for 2 to 3 minutes until the sauce coats the back of a spoon beautifully.
- Combine and Finish:
- Add the cooked fettuccine directly to the sauce mixture tossing gently until every strand is thoroughly coated. Let the pasta sit in the sauce for about a minute to absorb some of the flavors. Season with salt and pepper tasting as you go until the flavors are perfectly balanced.
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The nutritional yeast is truly the secret ingredient here giving this dish that umami depth that makes you forget it's completely plant based. I once served this at a dinner party where one guest kept insisting there must be cream in the recipe despite my assurances it was entirely vegan.
Making it Gluten Free
This recipe is easily adapted for those with gluten sensitivities by simply swapping the traditional fettuccine for any gluten free pasta variety. Rice noodles work particularly well as they have a neutral flavor that allows the creamy mushroom sauce to shine. Be sure to cook gluten free pasta precisely according to package directions as it can quickly become mushy if overcooked.
Storage and Reheating
The stroganoff will keep beautifully in an airtight container in the refrigerator for up to 3 days. When reheating add a splash of plant milk or vegetable broth to revive the sauce as it tends to thicken considerably when chilled. Warm gently over medium low heat stirring frequently to prevent sticking. This dish does not freeze well as the sauce can separate upon thawing.
Elevate Your Presentation
Transform this comfort food into an elegant dinner party worthy dish with thoughtful garnishes and presentation. Consider serving in warmed bowls with a sprinkle of fresh herbs like thyme, parsley or chives. A light dusting of additional nutritional yeast adds visual appeal and enhances the cheesy notes. For a touch of brightness consider a small squeeze of lemon juice just before serving.
Frequently Asked Questions
- → What mushrooms work best for this dish?
Cremini or button mushrooms work best, as their texture and flavor hold up well in the creamy sauce.
- → Can I use a different type of pasta?
Yes, you can substitute fettuccine with any wide noodles, such as pappardelle or tagliatelle, for best results.
- → Is there an alternative to coconut milk?
You can use cashew cream or oat cream as a substitute for coconut milk to maintain creaminess.
- → How do I thicken the sauce if needed?
If the sauce feels too thin, you can mix an additional teaspoon of cornstarch with water and stir it into the sauce.
- → Can I add extra vegetables to this dish?
Absolutely! Try adding peas, spinach, or sliced bell peppers for additional flavor and texture.