Vegan Mushroom Stroganoff Brown (Printable Version)

Savory mushroom stroganoff with a creamy sauce served on wholesome brown rice, enriched with herbs and spices.

# What You'll Need:

→ Brown Rice

01 - 1 cup brown rice
02 - 2 cups water
03 - 1/2 teaspoon salt

→ Mushroom Stroganoff

04 - 1 tablespoon olive oil
05 - 1 medium yellow onion, finely chopped
06 - 3 garlic cloves, minced
07 - 1 pound mixed mushrooms (cremini, button, or portobello), sliced
08 - 1 teaspoon smoked paprika
09 - 1 teaspoon dried thyme
10 - 2 tablespoons all-purpose flour
11 - 1.5 cups low-sodium vegetable broth
12 - 2 tablespoons soy sauce or tamari
13 - 0.5 cup canned coconut milk or unsweetened non-dairy cream
14 - 2 tablespoons nutritional yeast
15 - Salt and freshly ground black pepper to taste
16 - 2 tablespoons fresh parsley, chopped
17 - 1 teaspoon fresh lemon juice

# Directions:

01 - Rinse brown rice under cold water. In a medium saucepan, combine rice, water, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 35 to 40 minutes until rice is tender and water is absorbed. Fluff with a fork and set aside.
02 - While rice cooks, heat olive oil in a large skillet over medium heat. Add chopped onion and sauté for 3 to 4 minutes until translucent. Add minced garlic and cook for 1 minute until fragrant.
03 - Add sliced mushrooms to the skillet and cook for 6 to 8 minutes, stirring occasionally, until mushrooms release their moisture and begin to brown.
04 - Sprinkle smoked paprika, thyme, and flour over the mushrooms. Stir well to coat evenly and cook for 1 minute to eliminate the raw flour taste.
05 - Gradually pour in vegetable broth while stirring to avoid lumps. Add soy sauce, bring to a simmer, and cook for 3 to 4 minutes until the sauce begins to thicken.
06 - Stir in coconut milk and nutritional yeast. Simmer for another 2 to 3 minutes until the sauce reaches a creamy consistency.
07 - Season with salt, pepper, lemon juice, and fresh parsley. Taste and adjust seasonings as needed. Serve stroganoff over bowls of brown rice and garnish with additional parsley.

# Expert Tips:

01 -
  • It tastes indulgent and creamy without a single drop of dairy, so rich that nobody will suspect what it's missing.
  • Comes together in under an hour, making it perfect for weeknight dinners when you want something that feels like a celebration.
  • Brown rice adds earthiness that pairs beautifully with the mushrooms, creating a complete, satisfying meal in one bowl.
02 -
  • Brown the mushrooms properly—don't rush this step or they'll steam and stay pale, which means you'll miss that caramelized depth that makes stroganoff taste right.
  • Stir your broth in gradually while making the sauce; dumping it all at once creates lumpy flour paste that's nearly impossible to rescue.
  • Taste and adjust seasonings at the very end because salt levels change as the sauce reduces, and you need to catch it before serving.
03 -
  • Make the stroganoff sauce ahead of time and reheat it gently; the flavors actually deepen and settle overnight, making day-two leftovers sometimes even better than the first night.
  • Keep the rice warm separately and add the stroganoff just before eating so the rice stays fluffy rather than becoming soggy from sitting in sauce.
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