Chedy's Vegan Stroganoff

Indulge in the creamy, comforting flavors of Chedy's Vegan Stroganoff, a plant-based twist on the classic dish that's both hearty and satisfying. This recipe features tender mushrooms sautéed with fragrant garlic, onions, and earthy spices like paprika and thyme, all enveloped in a rich, velvety sauce made with dairy-free cream and a hint of Dijon mustard. Perfectly paired with fettuccine or your favorite pasta, this stroganoff is a wholesome yet indulgent meal that comes together in just 45 minutes. Whether you're a seasoned vegan or simply looking for a healthier comfort food option, this dish delivers big on flavor while being entirely dairy-free and customizable. Top it off with fresh parsley for a pop of color and brightness, and enjoy a restaurant-quality dinner right at home.

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 tablespoons Olive oil
• 1 medium Yellow onion, diced
• 3 cloves Garlic cloves, minced
• 16 ounces Mushrooms, sliced (cremini or button)
• 1 teaspoon Paprika
• 1 teaspoon Dried thyme
• 2 tablespoons All-purpose flour
• 3 cups Vegetable broth
• 2 tablespoons Tamari or soy sauce
• 2 teaspoons Dijon mustard
• 1 cup Unsweetened dairy-free cream or cashew cream
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 12 ounces Fettuccine or any pasta of choice
• 2 tablespoons Chopped parsley, for garnish

Directions

Step 1

Cook the pasta according to package instructions. Drain and set aside.

Step 2

Heat the olive oil in a large skillet over medium heat.

Step 3

Add the diced onion and sauté for 3-4 minutes until it begins to soften.

Step 4

Stir in the minced garlic and cook for an additional minute until fragrant.

Step 5

Add the sliced mushrooms to the skillet and cook for 8-10 minutes, stirring often, until the mushrooms release their moisture and become golden brown.

Step 6

Sprinkle the paprika, dried thyme, and all-purpose flour over the mushrooms and stir to coat evenly. Cook for 1-2 minutes to toast the flour slightly.

Step 7

Slowly pour in the vegetable broth, stirring constantly to prevent lumps. Bring the mixture to a gentle simmer.

Step 8

Stir in the tamari, Dijon mustard, and dairy-free cream. Simmer the sauce for 5-6 minutes, stirring occasionally, until thickened.

Step 9

Season the stroganoff with salt and black pepper to taste.

Step 10

Add the cooked pasta to the skillet and toss to coat evenly in the sauce.

Step 11

Serve warm, garnished with chopped parsley.

Nutrition Facts

Serving size	(1951.4g)

Amount per serving	% Daily Value*
Calories	1716.0

Total Fat 73.8g	0%
Saturated Fat 10.3g	0%
Polyunsaturated Fat 4.8g
Cholesterol 0mg	0%
Sodium 5180.3mg	0%
Total Carbohydrate 208.5g	0%
Dietary Fiber 23.0g	0%
Total Sugars 28.2g
Protein 62.3g	0%

Vitamin D 45.4IU	0%
Calcium 246.7mg	0%
Iron 14.1mg	0%
Potassium 3504.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 38.0%

Protein: 14.3%

Carbs: 47.7%