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creamy mushroom stroganoff over noodles in a wide bowl shot horizontally, glossy brown mushroom sauce with fresh parsley, a wooden spoon and dark moody surface, soft natural light, shallow depth of field, landscape orientation

Vegan Mushroom Stroganoff

Egg noodles topped with tender mushrooms in a coconut-cream sauce.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 16 oz cremini mushrooms sliced
  • 1 onion diced
  • 3 cloves garlic minced
  • 1 cup coconut cream
  • 2 tbsp soy sauce
  • 10 oz egg-free noodles cooked

Method
 

  1. Sauté onion in oil over medium heat until soft, about 5 minutes.
  2. Add mushrooms and garlic and cook until the mushrooms release their liquid and brown.
  3. Stir in soy sauce and let it reduce for a minute.
  4. Pour in coconut cream and simmer until thickened, 8 to 10 minutes.
  5. Season with salt and pepper, then fold in the cooked noodles.
  6. Serve hot with extra parsley if you like.

Notes

A splash of Dijon stirred into the sauce adds a lovely tang.