Vegan Mushroom Stroganoff Brown Rice (Printer-friendly)

Silky mushroom sauce infused with smoked paprika and thyme, served atop nutty brown rice for a hearty 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 - 1.5 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
17 - 1 teaspoon 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 - Heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 3-4 minutes until translucent.
03 - Add the minced garlic to the skillet and cook for 1 minute until fragrant.
04 - Add the sliced mushrooms to the skillet and cook for 6-8 minutes, stirring occasionally, until mushrooms release their moisture and begin to brown.
05 - Sprinkle in smoked paprika, thyme, and flour. Stir well to coat the mushrooms and cook for 1 minute to eliminate the raw flour taste.
06 - 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 begins to thicken.
07 - Stir in coconut milk and nutritional yeast. Simmer for 2-3 minutes until the sauce becomes creamy.
08 - Season with salt, pepper, lemon juice, and fresh parsley. Taste and adjust seasonings as needed. Serve the stroganoff over bowls of brown rice, garnished with additional parsley.

# Expert Advice:

01 -
  • It tastes indulgent and restaurant-worthy, but comes together faster than ordering takeout.
  • The stroganoff sauce is impossibly creamy without any dairy—even non-vegans genuinely can't tell the difference.
  • Brown rice makes it feel wholesome, but the rich mushroom sauce keeps it deeply satisfying.
02 -
  • Don't skip rinsing the brown rice—it's the difference between fluffy, separate grains and a gluey mess that won't absorb sauce properly.
  • If your sauce breaks or looks curdled when you add the coconut milk, it's usually because the heat was too high; just lower it and stir gently until it smooths back out.
  • Taste and adjust seasoning at the very end, not before—the nutritional yeast and soy sauce add their own salty, savory notes that sneak in as the sauce simmers.
03 -
  • If your stroganoff sits for a while, it'll thicken as it cools—just add a splash of vegetable broth or non-dairy milk when you reheat it to get back to that silky consistency.
  • Nutritional yeast is the MVP of vegan savory cooking, but store it in the fridge or freezer after opening so it doesn't go rancid and start tasting off.
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