Vegan Mushroom Stroganoff Brown Rice (Printable Version)

Hearty mushrooms swim in a rich, creamy coconut-based sauce over fluffy brown rice for a satisfying plant-based meal.

# 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 1/2 cups low-sodium vegetable broth
12 - 2 tablespoons soy sauce or tamari for gluten-free
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 more for garnish
17 - 1 teaspoon lemon juice

# Directions:

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

# Additional Tips::

01 -
  • It tastes indulgent and restaurant-quality while being completely plant-based and secretly healthy.
  • The whole thing comes together in under an hour, making it perfect for weeknight dinners when you want something that feels special.
02 -
  • Don't skip browning the mushrooms—those golden spots are where the flavor lives, and rushing this step results in a watery, flat-tasting sauce.
  • Add the broth gradually while stirring because flour lumps are impossible to fix once they form, so constant attention here prevents frustration later.
03 -
  • Brown your mushrooms in batches instead of crowding the pan—overcrowding creates steam instead of browning, which is the difference between a restaurant-quality dish and a soggy one.
  • Keep the nutritional yeast until the very end because it can become bitter if it cooks too long, so stir it in right before serving for maximum savory impact.
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