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Easy Vegan Mushroom Stroganoff Recipe

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4.3 from 5 reviews

A creamy and comforting Easy Vegan Mushroom Stroganoff made with sautéed mushrooms, onions, garlic, and a flavorful vegan sauce enriched with coconut milk and smoked paprika. Perfectly paired with mashed potatoes, pasta, or rice, this 30-minute plant-based dish is a delightful and satisfying meal for vegans and mushroom lovers alike.

Ingredients

Mushrooms and Vegetables

  • 12 oz mushrooms (sliced)
  • 1/2 large onion (finely minced)
  • 2 cloves garlic (finely minced)

For Cooking and Sauce

  • 2 tbsp vegan butter or olive oil
  • 1 1/4 tsp arrowroot or cornstarch (or 1 tbsp all-purpose flour)
  • 3/4 cup vegetable broth
  • 1 tsp Dijon mustard
  • 3/4 tsp smoked paprika
  • 5 tbsp full fat coconut milk
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 2 tbsp parsley (chopped)

Instructions

  1. Clean and cut the mushrooms: If using chanterelle mushrooms, wash them in cold water to remove debris like pine needles or moss, then let them drain in a colander. For portobello mushrooms, avoid washing and clean with a damp paper towel instead. Trim the bottom of each mushroom stem and quarter the mushrooms for even cooking.
  2. Sauté the onions: Heat vegan butter or olive oil in a large skillet over medium heat. Add the finely minced onions and cook while stirring occasionally until translucent and soft, about 7-10 minutes.
  3. Cook the mushrooms: Add the sliced mushrooms to the skillet. Cook over medium heat, stirring occasionally, until all moisture has evaporated and mushrooms begin to brown, approximately 7-10 minutes. Avoid overcrowding the skillet; cook in batches if needed. Stir in the minced garlic and cook an additional 30 seconds.
  4. Prepare the stroganoff sauce: In a small bowl, whisk together arrowroot or cornstarch (or flour), Dijon mustard, smoked paprika, salt, and pepper. Gradually whisk in the vegetable broth until smooth and lump-free.
  5. Combine mushrooms and sauce: Pour the sauce mixture into the skillet with the mushrooms and stir well. Simmer on medium-low heat until the sauce thickens.
  6. Add coconut milk and season: Stir in the full fat coconut milk to the skillet. Taste and adjust seasoning with additional salt and pepper if needed.
  7. Serve: Spoon the vegan mushroom stroganoff over mashed potatoes, pasta, or rice. Garnish with freshly chopped parsley and enjoy a hearty, vegan-friendly meal.

Notes

  • For a gluten-free version, substitute arrowroot powder or cornstarch for the all-purpose flour.
  • Do not wash portobello mushrooms under water; instead, wipe clean to prevent sogginess.
  • Cook mushrooms in batches to avoid overcrowding and ensure proper browning.
  • This recipe pairs well with mashed potatoes, noodles, or steamed rice.

Find it online: https://yumntasty.com/easy-vegan-mushroom-stroganoff-recipe/