Mushroom Walnut Stroganoff Potatoes

Indulge in the hearty, plant-based comfort of Mushroom Walnut Stroganoff Potatoes, a recipe that reimagines a classic dish with a modern, wholesome twist. Perfectly baked russet potatoes serve as the ideal base for a luscious stroganoff sauce made from a savory medley of cremini mushrooms, toasted walnuts, and aromatic spices like smoked paprika and thyme. The rich, creamy texture comes from coconut cream and a touch of Dijon mustard, beautifully complemented by a hint of soy sauce for depth. This recipe is easy to prepare in under an hour and offers a delightful fusion of earthy flavors and creamy indulgence, all topped with a fresh sprinkle of parsley. Whether you're looking for a cozy weeknight dinner or an impressive dish to serve your guests, this vegan stroganoff is a satisfying and nourishing choice.

Nutriscore Rating: 79/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 4 large russet potatoes
• 2 tablespoons olive oil
• 1 teaspoon salt
• 0.5 teaspoon pepper
• 12 ounces cremini mushrooms
• 0.75 cup walnuts
• 1 medium yellow onion
• 3 large garlic cloves
• 1 teaspoon smoked paprika
• 1 teaspoon dried thyme
• 1 cup vegetable broth
• 0.5 cup coconut cream
• 1 tablespoon Dijon mustard
• 1 tablespoon soy sauce
• 1 tablespoon cornstarch
• 2 tablespoons water
• 2 tablespoons chopped parsley

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Wash and pierce the russet potatoes several times with a fork. Rub them with 1 tablespoon of olive oil and sprinkle generously with 0.5 teaspoon of salt.

Step 3

Place the potatoes directly on the oven rack and bake for 40-50 minutes, or until tender when pierced with a knife.

Step 4

While the potatoes bake, prepare the stroganoff. Finely chop the yellow onion, garlic cloves, and walnuts. Slice the mushrooms into thin pieces.

Step 5

Heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Add the onions and cook for 3-4 minutes until softened.

Step 6

Add the garlic, smoked paprika, and thyme, and cook for another minute until fragrant.

Step 7

Stir in the mushrooms and cook for 6-8 minutes, until they release their moisture and begin to brown.

Step 8

Add the chopped walnuts and cook for another 2 minutes, stirring occasionally.

Step 9

Pour in the vegetable broth, coconut cream, Dijon mustard, and soy sauce. Stir to combine, then bring the mixture to a simmer.

Step 10

In a small bowl, whisk together the cornstarch and water to make a slurry. Gradually stir the slurry into the skillet to thicken the sauce. Simmer for another 3-4 minutes.

Step 11

Taste and adjust seasoning with the remaining salt and pepper, as needed.

Step 12

Once the potatoes are fully baked, slice them open lengthwise and fluff the insides with a fork.

Step 13

Spoon the mushroom walnut stroganoff over the top of each potato.

Step 14

Garnish with chopped parsley and serve hot.

Nutrition Facts

Serving size	(2209.7g)

Amount per serving	% Daily Value*
Calories	2740.9

Total Fat 113.0g	0%
Saturated Fat 29.1g	0%
Polyunsaturated Fat 46.0g
Cholesterol 0mg	0%
Sodium 3508.4mg	0%
Total Carbohydrate 391.4g	0%
Dietary Fiber 37.3g	0%
Total Sugars 93.3g
Protein 65.5g	0%

Vitamin D 23.8IU	0%
Calcium 445.3mg	0%
Iron 21.5mg	0%
Potassium 9521.9mg	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: 35.8%

Protein: 9.2%

Carbs: 55.0%