Vegan Mushroom Stroganoff

Why You’ll Love This Recipe

This Vegan Mushroom Stroganoff is a flavorful, plant-based alternative to the classic stroganoff that doesn’t sacrifice taste or creaminess. The earthy mushrooms provide a hearty texture, while the creamy sauce, made from coconut milk or cashews, gives the dish a smooth and velvety finish. The addition of spices like smoked paprika and garlic elevates the flavor, and it’s all served over pasta or rice for a truly comforting meal. It’s quick to prepare, dairy-free, and perfect for those seeking a hearty vegan meal that feels indulgent.

Ingredients

• 1 lb mushrooms (button or cremini), sliced

• 1 medium onion, finely chopped

• 2 cloves garlic, minced

• 2 tbsp olive oil

• 1 cup vegetable broth

• 1/2 cup coconut milk or cashew cream (soaked cashews blended with water)

• 1 tbsp soy sauce or tamari (for gluten-free)

• 1 tsp Dijon mustard

• 1 tsp smoked paprika

• 1/2 tsp dried thyme

• Salt and pepper, to taste

• 8 oz pasta (wide egg noodles or any pasta of choice)

• Fresh parsley, chopped (optional for garnish)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Cook the pasta according to the package instructions, then drain and set aside.

2. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook for about 5 minutes, until softened.

3. Add the garlic and cook for an additional minute until fragrant.

4. Add the sliced mushrooms to the skillet and sauté for 8-10 minutes, or until the mushrooms release their moisture and become tender.

5. Stir in the vegetable broth, coconut milk (or cashew cream), soy sauce, Dijon mustard, smoked paprika, and thyme. Bring the mixture to a simmer and cook for 5-7 minutes, allowing the sauce to thicken.

6. Season with salt and pepper to taste. If the sauce gets too thick, you can add a little more vegetable broth or water to reach your desired consistency.

7. Serve the creamy mushroom sauce over the cooked pasta. Garnish with fresh parsley, if desired, and enjoy!

Servings and Timing

This recipe serves 4 people.

• Prep time: 10 minutes

• Cook time: 20 minutes

• Total time: 30 minutes

Variations

• Gluten-Free: Use gluten-free pasta to make this dish entirely gluten-free.

• Cashew Cream: If you prefer a richer, creamier sauce, use cashew cream instead of coconut milk. Blend 1/2 cup of soaked cashews with water until smooth, then add to the sauce.

• Spicy Version: Add red pepper flakes or a pinch of cayenne pepper to bring some heat to the dish.

• Add Veggies: Feel free to add more vegetables like spinach, peas, or even carrots to make the dish heartier.

Storage/Reheating

This Vegan Mushroom Stroganoff can be stored in an airtight container in the refrigerator for up to 3 days. When reheating, you may need to add a splash of water or vegetable broth to loosen the sauce if it thickens too much. You can reheat it on the stovetop over low heat, stirring occasionally, or in the microwave.

FAQs

Can I use other types of mushrooms?

Yes! Feel free to experiment with different varieties of mushrooms like shiitake, portobello, or oyster mushrooms. Each will bring a unique flavor and texture to the dish.

Can I make this recipe nut-free?

Yes, you can use coconut milk instead of cashew cream to make this recipe nut-free. You can also use other non-dairy milk, but coconut milk adds a nice richness to the sauce.

Can I freeze Vegan Mushroom Stroganoff?

Yes, this dish can be frozen for up to 2 months. Allow it to cool completely before transferring it to an airtight container. To reheat, thaw it in the fridge overnight and reheat on the stove, adding more vegetable broth or water if needed.

Can I add protein to this dish?

For extra protein, you can add cooked lentils, tempeh, or tofu. If you’re not vegan, adding plant-based protein options like seitan

Is this recipe gluten-free?

If you use gluten-free pasta, this dish can easily be made gluten-free. Just check your soy sauce or tamari to make sure it’s gluten-free.

Can I use store-bought vegan sour cream?

Yes, adding a dollop of store-bought vegan sour cream can give the dish an extra creamy and tangy flavor. Add it at the end, just before serving.

Can I make this recipe ahead of time?

Yes, you can prepare the mushroom stroganoff up to two days in advance and store it in the fridge. Simply reheat it when you’re ready to serve. You may need to add a little extra broth or water to the sauce during reheating.

Conclusion

Vegan Mushroom Stroganoff is the perfect cozy meal that’s rich in flavor, creamy, and comforting, yet entirely plant-based. Whether you’re making it for a weeknight dinner or serving it to guests, this dish is sure to satisfy everyone’s taste buds. It’s quick, easy to make, and full of earthy, hearty flavors. Try this recipe today and enjoy a bowl of creamy, mushroom goodness that’s both indulgent and vegan!

Vegan Mushroom Stroganoff

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• Author: Lisa
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings
• Category: Main Dish
• Method: Stovetop
• Cuisine: Vegan, American

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Description

Vegan Mushroom Stroganoff is a creamy, comforting dish made with earthy mushrooms, tender onions, and a rich plant-based sauce. It’s a vegan, dairy-free version of the classic stroganoff, perfect for a cozy dinner or a weeknight meal. This flavorful dish is sure to satisfy with its creamy texture and aromatic spices.

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Ingredients

• 1 lb mushrooms (button or cremini), sliced
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 1 cup vegetable broth
• 1/2 cup coconut milk or cashew cream (soaked cashews blended with water)
• 1 tbsp soy sauce or tamari (for gluten-free)
• 1 tsp Dijon mustard
• 1 tsp smoked paprika
• 1/2 tsp dried thyme
• Salt and pepper, to taste
• 8 oz pasta (wide egg noodles or any pasta of choice)
• Fresh parsley, chopped (optional for garnish)

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Instructions

1. Cook the pasta: Cook the pasta according to the package instructions, then drain and set aside.
2. Sauté the onion and garlic: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook for about 5 minutes, until softened. Add the garlic and cook for an additional minute until fragrant.
3. Cook the mushrooms: Add the sliced mushrooms to the skillet and sauté for 8-10 minutes, or until the mushrooms release their moisture and become tender.
4. Make the sauce: Stir in the vegetable broth, coconut milk (or cashew cream), soy sauce, Dijon mustard, smoked paprika, and thyme. Bring the mixture to a simmer and cook for 5-7 minutes, allowing the sauce to thicken.
5. Season and adjust consistency: Season with salt and pepper to taste. If the sauce gets too thick, you can add a little more vegetable broth or water to reach your desired consistency.
6. Serve: Serve the creamy mushroom sauce over the cooked pasta. Garnish with fresh parsley, if desired, and enjoy!

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Notes

Gluten-Free: Use gluten-free pasta to make this dish gluten-free.Cashew Cream: If you prefer a richer, creamier sauce, use cashew cream instead of coconut milk. Blend 1/2 cup of soaked cashews with water until smooth, then add to the sauce.Spicy Version: Add red pepper flakes or a pinch of cayenne pepper to bring some heat to the dish.Add Veggies: Feel free to add more vegetables like spinach, peas, or even carrots to make the dish heartier.

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Nutrition

• Serving Size: 1 serving
• Calories: 310
• Sugar: 6g
• Sodium: 450mg
• Fat: 16g
• Saturated Fat: 7g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 37g
• Fiber: 5g
• Protein: 6g
• Cholesterol: 0mg