Easy Vegan Mushroom Stroganoff
Easy Vegan Mushroom Stroganoff is a comforting and creamy dish made with tender mushrooms and a rich, dairy-free sauce. The sauce is usually made with plant-based ingredients like cashews or…
Tip: save now, cook later.Easy Vegan Mushroom Stroganoff is a comforting and creamy dish made with tender mushrooms and a rich, dairy-free sauce. The sauce is usually made with plant-based ingredients like cashews or coconut milk to give it that classic creamy texture, without any dairy. It’s a simple, filling meal that’s perfect for anyone looking for a cozy dinner with a vegan twist.
I love making this mushroom stroganoff when I want something warm and satisfying but still quick to prepare. The combination of earthy mushrooms and the smooth, garlicky sauce always feels like a little hug on a plate. I like to use a mix of mushrooms to get different textures and depths of flavor, but even just one kind works great when you’re short on time.
My favorite way to enjoy this dish is over cooked pasta or rice, with a sprinkle of fresh parsley on top. It’s also really great with a side of steamed veggies or a green salad to keep things light and balanced. This recipe is a go-to for me when I want something wholesome that everyone can enjoy, whether they’re vegan or not!
Key Ingredients & Substitutions
Mushrooms: Cremini mushrooms bring a nice earthy flavor and hold up well in the sauce. If you can’t find them, white button mushrooms work fine, or mix in shiitake for a deeper taste.
Coconut milk or cashew cream: These add creaminess without dairy. Full-fat coconut milk gives a richer sauce, but if you prefer less coconut flavor, use cashew cream made by blending soaked cashews with water.
Flour: This helps thicken the sauce. You can use all-purpose flour or gluten-free flour to keep it gluten-free. Just sprinkle it over the mushrooms before adding liquid to avoid clumps.
Soy sauce or tamari: Adds umami flavor and depth. Tamari is a great gluten-free option. If you need to avoid soy, a splash of coconut aminos can work instead.
Pasta: Egg-free pasta or noodles are perfect for this vegan version. If you want to switch it up, brown rice pasta or gluten-free pasta also work well.
How Do I Get the Mushrooms Perfectly Golden and Flavorful?
Cooking the mushrooms right is key to this recipe’s success. Here’s how to do it:
- Use a wide skillet and enough oil or vegan butter so mushrooms don’t steam but sauté evenly.
- Cook mushrooms over medium heat without stirring too much, letting them brown on one side before flipping.
- Be patient—mushrooms release moisture, but keep cooking until the liquid evaporates and they start to crisp and caramelize.
- Adding garlic near the end keeps it from burning and preserves its aroma.
- Sprinkle the flour once mushrooms are nicely browned, then stir quickly to coat evenly before adding broth.
Equipment You’ll Need
- Large skillet – lets you cook mushrooms evenly and simmer the sauce in one pan.
- Wooden spoon or spatula – perfect for stirring without scratching your pan.
- Large pot – for boiling pasta comfortably without overflow.
- Colander – makes draining pasta quick and easy.
- Measuring cups and spoons – to keep ingredients accurate for best flavor.
Flavor Variations & Add-Ins
- Try adding sautéed spinach or kale at the end for color and extra nutrients.
- Swap cremini mushrooms with shiitake or portobello for a deeper, woodsy flavor.
- Add a splash of white wine before the broth for a tangy twist.
- Mix in cooked lentils or vegan sausage for more protein and heartiness.
Easy Vegan Mushroom Stroganoff
Ingredients You’ll Need:
Main Ingredients:
- 12 oz (340 g) cremini or white mushrooms, sliced
- 2 tbsp olive oil or vegan butter
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 cup vegetable broth
- 1 cup full-fat coconut milk or unsweetened cashew cream
- 1 tbsp all-purpose flour (or gluten-free flour)
- 1 tbsp soy sauce or tamari
- 1 tbsp Dijon mustard
- 1 tsp smoked paprika
- Salt and black pepper, to taste
- 8 oz (225 g) egg-free pasta or wide noodles (such as egg-free egg noodles or fusilli)
- Fresh parsley, chopped for garnish
How Much Time Will You Need?
From start to finish, this recipe will take about 25-30 minutes. You’ll spend around 10 minutes prepping and cooking the mushrooms and sauce, and about 10 minutes cooking the pasta, with a few minutes at the end to combine everything. It’s a quick and easy dish that’s perfect for busy weeknights!
Step-by-Step Instructions:
1. Cook the Pasta:
Bring a large pot of salted water to a boil. Add your pasta and cook according to the package instructions until al dente. Drain the pasta and set it aside while you make the sauce.
2. Sauté Onions and Mushrooms:
Heat olive oil or vegan butter in a large skillet over medium heat. Add the chopped onion and cook for 3-4 minutes until it becomes translucent. Then stir in the minced garlic and sliced mushrooms. Cook for 7-10 minutes until the mushrooms release their moisture and turn golden brown, stirring occasionally.
3. Make the Sauce:
Sprinkle the flour over the mushrooms and stir it in well to help thicken the sauce. Slowly pour in the vegetable broth while stirring constantly to avoid lumps. Then add the coconut milk (or cashew cream), soy sauce, Dijon mustard, and smoked paprika. Mix everything together and reduce the heat to low.
4. Simmer and Combine:
Let the sauce simmer gently for about 5 minutes, stirring occasionally until it thickens. Season with salt and black pepper to your taste. Finally, add the cooked pasta to the skillet and gently toss it to coat the noodles with the creamy mushroom sauce.
5. Serve and Garnish:
Sprinkle chopped fresh parsley over the top for color and extra flavor. Serve warm alongside steamed veggies or a fresh salad, and enjoy your easy vegan mushroom stroganoff!
Can I Use Frozen Mushrooms in This Recipe?
Yes, you can use frozen mushrooms, but make sure to thaw and drain them well before cooking to avoid excess moisture that can make the sauce watery. Pat them dry with paper towels for best results.
Is There a Nut-Free Alternative to Cashew Cream?
Absolutely! Full-fat canned coconut milk works great as a creamy substitute. Just choose the unsweetened variety to keep the flavor balanced.
How Can I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of vegetable broth or plant milk if the sauce thickens too much.
Can I Make This Recipe Gluten-Free?
Yes! Use gluten-free flour to thicken the sauce and gluten-free pasta to keep it completely gluten-free without changing the taste or texture.
