Vegan Mushroom Stroganoff

Why You’ll Love This Recipe

Vegan Mushroom Stroganoff is the epitome of comfort food without compromising on flavor. The creamy sauce, made with cashews or plant-based cream, coats the mushrooms beautifully, giving you that rich, velvety texture of traditional stroganoff. The mushrooms add a depth of umami, making the dish feel just as indulgent as the classic, but it’s completely dairy-free and plant-based. It’s quick and easy to make, requiring minimal ingredients, and it’s a perfect dish for meal prepping or serving to guests who prefer plant-based meals.

Ingredients

• 2 tbsp olive oil (or any vegetable oil)

• 1 onion, chopped

• 3 garlic cloves, minced

• 1 lb mushrooms, sliced (cremini, white button, or a mix)

• 1 tbsp flour (or cornstarch for a gluten-free option)

• 1 1/2 cups vegetable broth

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

• 1 tsp Dijon mustard

• 1/2 tsp dried thyme

• 1/4 tsp smoked paprika

• 1 cup full-fat coconut milk or cashew cream (for a richer option)

• Salt and pepper, to taste

• Fresh parsley, chopped (for garnish)

• 8 oz pasta (egg-free for a fully vegan dish)

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

Directions

1. Cook the pasta: Start by cooking the pasta according to package instructions. Once cooked, drain and set aside.

2. Sauté the onions and garlic: In a large skillet or pan, heat the olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes, until soft and translucent. Add the minced garlic and cook for another 30 seconds until fragrant.

3. Cook the mushrooms: Add the sliced mushrooms to the pan and cook for 5-7 minutes, until they release their moisture and become tender, stirring occasionally.

4. Make the sauce: Sprinkle the flour (or cornstarch) over the mushrooms and stir to combine. This will help thicken the sauce. Gradually add the vegetable broth, soy sauce, Dijon mustard, thyme, and smoked paprika. Stir until the sauce begins to thicken and the flavors meld together, about 4-5 minutes.

5. Add the cream: Stir in the coconut milk or cashew cream and cook for another 3-4 minutes, allowing the sauce to become creamy and velvety. If the sauce is too thick, you can add a little more vegetable broth or water to reach your desired consistency.

6. Season and combine: Taste and adjust the seasoning with salt and pepper. Once the sauce is creamy and thickened to your liking, toss the cooked pasta into the sauce, stirring to coat the noodles completely.

7. Serve: Serve the Vegan Mushroom Stroganoff hot, garnished with freshly chopped parsley for added flavor and color.

Servings and Timing

• Servings: 4

• Total time: 30 minutes

• Active time: 15 minutes

• Cooking time: 15 minutes

Variations

• Add extra vegetables: You can easily add other vegetables like spinach, peas, or carrots to the sauce for added color and nutrition.

• Gluten-Free: Use gluten-free pasta and cornstarch instead of flour to make this dish entirely gluten-free.

• Smoky Flavor: If you like a smoky flavor, you can add a dash of liquid smoke or extra smoked paprika to the sauce.

• Cashew Cream: For a nutty, richer taste, you can make homemade cashew cream by blending soaked cashews with water until smooth, then adding it to the sauce in place of coconut milk.

Storage/Reheating

• Storage: Leftover Vegan Mushroom Stroganoff can be stored in an airtight container in the refrigerator for up to 3 days.

• Reheating: Reheat the stroganoff on the stove over low heat, adding a splash of vegetable broth or water to help loosen the sauce if necessary. You can also reheat it in the microwave in 1-minute intervals, stirring in between.

FAQs

Can I use other types of mushrooms?

Yes, you can use any type of mushrooms you prefer. Cremini, shiitake, or portobello mushrooms would all work wonderfully. A combination of mushrooms can add more depth of flavor as well.

Can I make this recipe ahead of time?

Yes, you can prepare the mushroom sauce and store it in the refrigerator for up to 3 days. When ready to serve, cook your pasta, reheat the sauce, and combine them.

Can I make this dish without coconut milk?

Yes, you can replace the coconut milk with almond milk or cashew cream for a different flavor profile. Just keep in mind that coconut milk adds a bit of richness, so you may want to adjust the seasoning to taste.

Can I freeze Vegan Mushroom Stroganoff?

Yes, this dish freezes well. Allow the pasta and sauce to cool completely before transferring it to an airtight container. Store in the freezer for up to 3 months. To reheat, thaw in the fridge overnight and heat gently on the stove.

What can I serve with this dish?

Vegan Mushroom Stroganoff pairs wonderfully with a side of steamed vegetables, a green salad, or crusty bread. You can also serve it with roasted potatoes or sautéed greens for a more filling meal.

How can I make this dish spicier?

To make this dish spicier, add some red pepper flakes, fresh chopped chili peppers, or a splash of hot sauce to the sauce as it cooks.

Can I make this dish without pasta?

Yes, you can serve the Mushroom Stroganoff over rice, quinoa, or mashed potatoes for a different twist.

How do I prevent the sauce from being too thin?

If the sauce is too thin, let it simmer for a few extra minutes to thicken. You can also add an additional tablespoon of flour or cornstarch to the sauce to help it thicken up. Make sure to stir it constantly to prevent clumping.

Can I add a protein source?

Yes, you can add plant-based protein sources like tofu, tempeh, or lentils to make the dish more filling and add extra nutrition.

Conclusion

Vegan Mushroom Stroganoff is a creamy, comforting, and delicious dish that everyone can enjoy. The rich mushroom sauce paired with perfectly cooked pasta is a satisfying and indulgent meal without the need for dairy or meat. With simple ingredients and minimal cooking time, this recipe is perfect for busy weeknights or cozy weekend dinners. Give it a try, and enjoy a plant-based take on a classic comfort food!