Vegan Mushroom Stroganoff Rice (Print Version)

Hearty mushrooms in a creamy sauce served over wholesome brown rice for a satisfying vegan main dish.

# 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

# How to Make It:

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 35-40 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 3-4 minutes until translucent. Add minced garlic and cook for 1 minute until fragrant.
03 - Add sliced mushrooms to the skillet and cook for 6-8 minutes, stirring occasionally, until mushrooms release their moisture and begin to brown.
04 - Sprinkle smoked paprika, dried 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 vegetable broth while stirring to avoid lumps. Add soy sauce, bring to a simmer, and cook for 3-4 minutes until the sauce begins to thicken.
06 - Stir in coconut milk and nutritional yeast. Simmer for 2-3 minutes until the sauce achieves a creamy consistency. Season with salt, pepper, lemon juice, and fresh parsley. Taste and adjust seasonings as needed.
07 - Divide cooked brown rice into individual bowls. Top with mushroom stroganoff and garnish with additional fresh parsley.

# Additional Tips::

01 -
  • The sauce somehow feels luxurious and silky without a drop of heavy cream, thanks to that clever coconut milk and nutritional yeast combo.
  • It comes together in under an hour, making it perfect for weeknight dinners when you want something that tastes like you spent all day cooking.
  • Brown rice adds a nutty backbone that makes the whole dish feel grounded and satisfying in a way that sticks with you.
02 -
  • Don't skip rinsing the brown rice or it'll come out gluey instead of fluffy with separate grains that catch the sauce.
  • The flour needs that full minute of cooking after the spices, or you'll taste that raw flour flavor no matter how good everything else is.
  • Stir the broth in slowly rather than dumping it all at once, or you'll get lumpy sauce that requires straining and frustration.
  • Nutritional yeast is not optional if you want that umami richness that makes people swear there's dairy involved.
03 -
  • Brown mushrooms instead of immediately adding liquid; the browning step concentrates their flavor and prevents the sauce from turning watery.
  • Add the coconut milk off the heat or over very low heat, because high temperatures can cause it to break and become grainy instead of silky.
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