Vegan Mushroom Stroganoff Brown Rice (Print)

Creamy mushroom and onion sauce with smoked paprika and thyme, served over fluffy brown rice for a satisfying plant-based dinner.

# Components:

→ 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 lemon juice

# Directions:

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

# Expert Advice:

01 -
  • The sauce tastes rich and creamy without a drop of dairy, using a secret combination of coconut milk and nutritional yeast that somehow tastes better than the original.
  • It comes together in under an hour, making it perfect for weeknight dinners when you want something that feels fancy but doesn't require fancy effort.
  • Mushrooms absorb all the flavors and develop this deep, umami-forward taste that makes every bite feel substantial and satisfying.
02 -
  • Don't skip the step of cooking out the raw flour taste, because if you don't, you'll taste it in every spoonful and it ruins the whole elegant effect.
  • The mushrooms will release a surprising amount of liquid, which is why low-sodium broth is crucial, so taste everything at the end before deciding if you need more seasoning.
  • Coconut milk varies by brand in how thick it is straight from the can, so add it slowly and check your sauce consistency as you go rather than dumping it all in at once.
03 -
  • Don't crowd the mushrooms in the skillet, because they need space to brown and release moisture instead of steaming and turning gray.
  • Add the lemon juice at the very end after you've finished all other seasonings, because it brightens everything and prevents the sauce from tasting heavy or one-note.
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