Vegan Chicken Stroganoff

Indulge in the creamy, comforting flavors of Vegan Chicken Stroganoff, a plant-based twist on the classic Russian-inspired dish. This recipe combines tender plant-based chicken pieces with a luscious sauce made from coconut milk, vegetable broth, and a touch of vegan butter for richness. Sautéed mushrooms, onions, and garlic provide earthy depth, while fresh thyme, soy sauce, and Dijon mustard infuse the dish with savory complexity. Served over perfectly cooked pasta and garnished with fresh parsley, this dairy-free, meat-free stroganoff is as satisfying as it is delicious. Ready in just 45 minutes and perfect for weeknight dinners or special occasions, this recipe is a must-try for anyone craving comforting vegan cuisine.

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 500 g plant-based chicken pieces
• 2 tbsp olive oil
• 1 medium yellow onion, chopped
• 3 garlic cloves, minced
• 200 g button mushrooms, sliced
• 2 tbsp vegan butter
• 2 tbsp all-purpose flour
• 2 cups vegetable broth
• 1 cup coconut milk
• 1 tsp fresh thyme
• 2 tbsp soy sauce
• 1 tbsp dijon mustard
• 1 tsp salt
• 0.5 tsp black pepper
• 2 tbsp fresh parsley, chopped
• 400 g cooked pasta

Directions

Step 1

Heat 1 tablespoon of olive oil in a large skillet over medium heat.

Step 2

Add the plant-based chicken pieces and cook until browned on all sides, about 5-7 minutes. Remove from the skillet and set aside.

Step 3

In the same skillet, add the remaining 1 tablespoon of olive oil.

Step 4

Add the chopped onion and cook until softened, about 3 minutes.

Step 5

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

Step 6

Add the sliced mushrooms and cook until they are soft and have released their juices, about 5 minutes.

Step 7

Push the vegetables to the side of the skillet and add the vegan butter.

Step 8

Once melted, sprinkle the flour over the butter and stir to create a roux. Cook for 1 minute.

Step 9

Slowly whisk in the vegetable broth, ensuring no lumps remain.

Step 10

Stir in the coconut milk, fresh thyme, soy sauce, dijon mustard, salt, and black pepper.

Step 11

Bring the sauce to a gentle simmer and let it thicken, about 5 minutes.

Step 12

Return the cooked plant-based chicken back to the skillet and stir to combine.

Step 13

Simmer for another 5 minutes to heat through and meld flavors.

Step 14

Stir in the chopped fresh parsley.

Step 15

Serve over cooked pasta and garnish with additional parsley if desired.

Nutrition Facts

Serving size	(2060.2g)

Amount per serving	% Daily Value*
Calories	2311.0

Total Fat 87.3g	0%
Saturated Fat 22.8g	0%
Polyunsaturated Fat 4.1g
Cholesterol 0mg	0%
Sodium 7220.0mg	0%
Total Carbohydrate 232.3g	0%
Dietary Fiber 34.0g	0%
Total Sugars 35.0g
Protein 144.1g	0%

Vitamin D 20IU	0%
Calcium 441.0mg	0%
Iron 21.6mg	0%
Potassium 3287.5mg	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: 34.3%

Protein: 25.2%

Carbs: 40.6%