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Vegan Mushroom Stroganoff Recipe

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4 from 4 reviews

This vegan mushroom stroganoff is a creamy, comforting dish made with fresh mushrooms, aromatic spices, and a rich plant-based sauce. Perfectly seasoned with tamari, smoked paprika, and optional nutritional yeast, it offers a deliciously dairy-free alternative to the classic stroganoff. Ready in just 30 minutes, this meal pairs wonderfully with rice, pasta, or mashed potatoes for a satisfying and wholesome dinner.

Ingredients

Main Ingredients

  • 1 onion (diced)
  • 2-3 garlic cloves (minced)
  • 1 tbsp vegetable oil
  • 11 oz fresh mushrooms (sliced)
  • 4 tbsp white wine (optional)
  • 1 tbsp tamari (or soy sauce)
  • 3/4 cup vegetable broth (or water)
  • 3/4 cup plant-based milk or cream (canned coconut milk, almond milk, oat milk/cream, or soy milk/cream)
  • 2 tbsp cornstarch
  • 1 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 1 pinch of red pepper flakes
  • Salt & black pepper (to taste)
  • 1 tbsp nutritional yeast flakes (optional)
  • Fresh thyme leaves and/or parsley and/or tarragon (chopped)

Serving Suggestions

  • Rice or pasta of choice, or mashed potatoes

Instructions

  1. Prepare the aromatics: Heat 1 tablespoon of vegetable oil in a large pan or skillet over medium heat. Add the diced onion and fry for about 5 minutes until softened. Then add the minced garlic and fry for an additional minute until fragrant.
  2. Cook the mushrooms: Add the sliced mushrooms to the pan and continue frying over medium heat for about 5 minutes, allowing the mushrooms to release their moisture and begin to brown.
  3. Add liquids and spices: Pour in the optional white wine, vegetable broth, tamari (or soy sauce), and sprinkle in the onion powder, garlic powder, smoked paprika, red pepper flakes, salt, and black pepper. Optionally add nutritional yeast flakes. Stir together and bring the mixture to a boil.
  4. Prepare the thickening mixture: In a separate bowl, whisk the cornstarch into the plant-based milk or cream until fully dissolved to prevent lumps.
  5. Combine and simmer: Pour the milk and cornstarch mixture into the pan. Reduce the heat to low-medium and cook for about 10 minutes, stirring occasionally, until the sauce thickens to a creamy consistency. Taste and adjust seasoning as needed.
  6. Finish and serve: Stir in freshly chopped thyme, parsley, and/or tarragon to your liking. Serve the stroganoff hot over cooked brown rice, pasta, or mashed potatoes for a delicious vegan meal.

Notes

  • Use a mix of your favorite mushrooms for more depth of flavor, such as cremini, shiitake, or portobello.
  • The white wine is optional; if omitted, add a little more vegetable broth or water.
  • For the plant-based milk or cream, canned coconut milk adds richness, but almond, oat, or soy variants work well too.
  • Nutritional yeast flakes add a cheesy flavor but can be left out if desired.
  • This vegan stroganoff also tastes great served over mashed potatoes instead of rice or pasta.

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