Creamy Vegan Mushroom Leek Stroganoff (Dairy-Free, Ultra Cozy!)
There’s just something magical about a bowl of creamy pasta on a chilly night—and this Vegan Mushroom Leek Stroganoff delivers all the cozy comfort without a drop of dairy. It’s rich, earthy, and indulgent, yet surprisingly wholesome thanks to nourishing ingredients like coconut milk, tahini, and a medley of mushrooms.
Whether you’re a long-time vegan or just looking for a meatless meal to mix up your weeknight routine, this dish is a keeper.
🍝 Why You’ll Love This Recipe:
-
Deep, layered flavors with minimal fuss
-
A velvety, savory sauce that clings to every bite of pasta
-
Completely dairy-free and can easily be made gluten-free
-
Loaded with mushrooms and leeks for an umami bomb of flavor
🛒 Ingredients You’ll Need
For the Mushroom-Leek Stroganoff:
-
▢ 3–4 tbsp olive oil, divided
-
▢ 2 large or 3 medium leeks, cleaned and sliced
-
▢ 20 oz mixed mushrooms (shiitake, oyster, cremini, and maitake work great!)
-
▢ 6 garlic cloves, minced
-
▢ 1 tbsp fresh thyme (or 1 tsp dried)
-
▢ Kosher salt, to taste
-
▢ 1 ½ cups vegetable broth
-
▢ 2 tbsp tamari or soy sauce
-
▢ 1 tbsp vegan Worcestershire sauce (optional but adds depth)
-
▢ ¼ cup all-purpose flour (use GF flour if needed)
-
▢ ½ cup dry white wine (like Pinot Grigio or Sauvignon Blanc)
-
▢ 1 can (13.5 oz) full-fat coconut milk
-
▢ 2 tbsp tahini
-
▢ 2 tbsp nutritional yeast
-
▢ 1 tsp paprika
-
▢ ½ tsp Dijon or coarse-grain mustard
-
▢ 12 oz pasta of choice (pappardelle, linguine, or short pasta all work!)
-
▢ ¼ cup fresh dill (or parsley), chopped
-
▢ Freshly cracked black pepper, to taste
🔪 Step-by-Step Instructions
1. Prep the Veggies:
-
Wipe mushrooms clean and slice or tear them based on variety.
-
Slice leeks (white and light green parts only), then wash thoroughly to remove dirt: soak in cold water, swish, and lift out with hands or a slotted spoon. Pat dry.
2. Sauté in Batches for Maximum Flavor:
-
Heat 1½–2 tbsp olive oil in a large pan or Dutch oven. Add half the leeks and mushrooms. Sauté for 8–10 minutes, stirring occasionally, until deeply browned.
-
Lower the heat, then stir in half the garlic, thyme, and a pinch of salt. Cook 2–4 more minutes until fragrant and golden. Transfer to a bowl.
-
Repeat with remaining oil, leeks, mushrooms, garlic, thyme, and salt.
3. Create the Broth Mixture:
In a bowl, whisk together the vegetable broth, tamari, Worcestershire sauce (if using), and flour. Whisk until smooth—this is your roux shortcut!
4. Deglaze & Build the Sauce:
-
Pour wine into the pan and scrape up all the delicious browned bits. Let simmer 3 minutes, until most of the alcohol evaporates.
-
Pour in the broth-flour mixture, whisking to prevent lumps. Simmer, then stir in coconut milk, tahini, nutritional yeast, salt, and paprika. Simmer over medium-low for about 10 minutes, until thick and luscious.
5. Cook the Pasta:
While the sauce simmers, cook your pasta in well-salted boiling water until al dente. Drain and set aside.
6. Bring It All Together:
-
Stir the Dijon mustard into the sauce. Add the cooked pasta and fresh dill (or parsley), and toss to coat everything in creamy goodness.
-
Top each plate with a scoop of the reserved crispy mushrooms for texture and extra flavor.
💡 Tips & Variations:
-
Make it gluten-free: Use GF pasta and flour (like a 1:1 GF blend or chickpea flour).
-
Add protein: Stir in sautéed tempeh, lentils, or crispy tofu for a boost.
-
Wine-free version? Just use more broth with a splash of lemon juice.
🥄 Serving Suggestions:
Serve this dreamy stroganoff with a side of garlic bread, a light green salad, or roasted Brussels sprouts for the ultimate comfort meal. Don’t forget an extra crack of black pepper and a sprinkle of fresh herbs!
