Vegan Mushroom Stroganoff Brown (Printable)

Rich mushroom stroganoff featuring a creamy sauce paired with nutty brown rice and fresh herbs.

# What You 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 1/2 cups low-sodium vegetable broth
12 - 2 tablespoons soy sauce or tamari
13 - 1/2 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, plus additional for garnish
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, 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.
03 - Add minced garlic and cook for 1 minute until fragrant.
04 - Add sliced mushrooms and cook for 6 to 8 minutes, stirring occasionally, until mushrooms release their moisture and begin to brown.
05 - Sprinkle smoked paprika, thyme, and flour over mushrooms. Stir well to coat and cook for 1 minute to eliminate raw flour flavor.
06 - Gradually pour vegetable broth while stirring to avoid lumps. Add soy sauce, bring to a simmer, and cook for 3 to 4 minutes until sauce thickens.
07 - Stir in coconut milk and nutritional yeast. Simmer for 2 to 3 minutes until sauce reaches creamy consistency.
08 - Season with salt, pepper, lemon juice, and fresh parsley. Taste and adjust seasonings as needed.
09 - Divide cooked brown rice into serving bowls. Top with mushroom stroganoff and garnish with additional fresh parsley.

# Expert Advice:

01 -
  • The sauce tastes impossibly creamy and rich without a single trace of dairy guilt.
  • It comes together in under an hour, making weeknight dinners feel like you actually tried.
  • Mushrooms soak up flavor like tiny flavor sponges, turning something simple into something you'll crave.
02 -
  • If your sauce breaks or looks grainy, don't panic—turn the heat to low and whisk in a splash more broth; it usually comes back together.
  • The mushrooms taste better when you actually let them brown instead of moving them constantly; patience here creates flavor.
03 -
  • Buy pre-sliced mushrooms if you're short on time—yes, there's a price difference, but your dinner still gets made, and that matters.
  • Keep the lemon juice and salt separate until the very end so you can balance the sauce exactly how you like it without guessing.
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