Vegan Mushroom Leek Stroganoff

This Vegan Mushroom Leek Stroganoff is a delicious dish. This mushroom dish features a combination of all the vegan-friendly components, like vegan yogurt, vegetable broth, mushrooms, leeks, and all the seasonings. These ingredients are simply available in the pantry or in the grocery stores. This recipe is versatile, so we can effortlessly modify it as we like. Include the spinach, mushrooms, and any other variety of mushrooms as we like. Serve this Vegan Mushroom Leek Stroganoff with mashed potatoes, rice, or pasta. We can easily store this soup as it gets warmed properly, so it is great for meal prep, too. Utilize tamari instead of soy sauce if required to make it gluten-free.

STATS:

• Calories: 310 kcal
• Time for prep: Fifteen minutes
• Portion size: One cup
• Cooking time: Twenty-five minutes
• Cuisine: European
• Total time: 40 minutes
• Course: Dinner
• Diet: Vegan
• Serving: 4

EQUIPMENT:

• Knife
• Large skillet
• Wooden spoon
• Measuring spoons
• Cutting board
• Measuring cups

INGREDIENTS:

• 2 tablespoons olive oil
• 3 cups sliced mushrooms
• 1 large leek
• 3 cloves of garlic
• 1 teaspoon paprika
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 tablespoon soy sauce
• One cup of vegetable broth
• 1 cup unsweetened vegan yogurt
• One tbsp. cornstarch slurry
• 1 tsp. lemon juice
• 8 ounces cooked pasta
• Fresh parsley

INGREDIENT NOTES:

MUSHROOMS:

• Mushrooms provide a deep, earthy taste in the dish. Use the cremini to prepare this dish, as they remain firm during cooking. You could also utilize white button mushrooms to add a mild taste. Make the slices even so they cook uniformly.

LEEK:

• Use the leek to add the soft flavor of onions, which blends smoothly in this sauce. They get soft fast and provide a smooth texture. Rinse the leek properly to remove the dirt. We have to use only the white & light green parts of this dish.

VEGAN YOGURT:

• Vegan yogurt provides the creamy texture in this dish. We have to opt for the unsweetened variety so the dish doesn’t get a sweet taste. Use the cashew cream instead to add a slightly rich taste to this dish. Both of these ingredients will help to provide the same thick consistency of the dish.

VEGETABLE BROTH:

• Use the vegetable broth to add a deep flavor. It prevents the sauce from drying during the simmering process. We have to use the low-sodium-containing broth so we can alter the quantity of salt according to our taste. Use the mushroom broth in place of this to provide the strong flavor.

INSTRUCTIONS:

1. We warm the oil in the big pan on the moderate setting.
2. Include the mushroom slices in the pan and sauté till they release moisture and start to brown.
3. Then include the leek & toss till they get soft.
4. Mix the black pepper, garlic, paprika, and salt, and cook for one minute.
5. Add the vegetable broth & soy sauce to the dish and mix properly.
6. Simmer the whole dish for 5 minutes.
7. Include the vegan yogurt and stir it so it doesn’t curdle.
8. Make the cornstarch slurry in a small dish and add the sauce till the consistency gets thick.
9. Include the lemon juice, black pepper, and salt.
10. Sprinkle parsley on top and serve.

SERVING SUGGESTIONS:

• Serve the sauce on the wide noodles.
• Add the sauce to the mashed potatoes to provide an additional taste.
• Have this sauce with brown rice to add fiber content to the dinner.
• Include the steamed peas or spinach in this sauce to include more vegetables.

TIPS:

• Sauté mushrooms slowly till brown to add flavor to them; don’t rush.
• Include some quantity of broth splash to thicken the consistency of the broth.
• Add the yogurt to a low flame so it doesn’t get split.
• Sprinkle some red flakes to add a slight spice.

STORAGE INFORMATION:

FRIDGE:

• Add the spice to the covered dish and store for four days.

FREEZER:

• Freeze the dish for two months in the covered vessel.

FAQs:

Will we use any other mushroom type?

• Yes, use Portobello, shiitake, or oyster instead to prepare the soup.

How to make the sauce without gluten?

Use the tamari instead of soy sauce to prepare the gluten-free sauce.

Can I include some additional veggies in this sauce?

• Yes, include some zucchini, spinach, or peas additionally in this soup. These veggies provide more flavor in the soup.

How can we prepare a nut-free version of this sauce?

• This recipe is already nut-free, as it is prepared with yogurt instead of cashew cream. Avoid the cashew cream to prepare a nut-free version.

NUTRITIONAL INFORMATION:

Calories: 310 kcal

Net carbs: 18 g

Iron: 3.2 g

Total carbs: 25 g

Vitamin A: 410 g

Fiber: 4 g

Calcium: 75 g

Protein: 9 g

Sodium: 410 g

Potassium: 520 g

Serving size: 1 cup

Serving: 4