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What’s not to love about this vegan mushroom stroganoff!? It is your rich, creamy, and mouthwatering answer to a satisfying meal. It’s a great twist on the classic stroganoff, you’ll be hooked the second you try it!
This recipe might become one of your favorite vegan mushroom dishes, it’s that good!
The umami flavor of mushrooms, the aroma of onion and garlic, and the creaminess of coconut milk are all beautifully engulfed together in a flavorful broth.
Perfect for cozy weeknight dinners, or an impressive meal to awestruck your guests with, this creamy vegan mushroom stroganoff will do it all.
Plus, it is extreme versatile too- be it on a bowl of basmati rice or a plate full of pasta, you’ll definitely have a smile on your face from ear to ear.
Check out this mushroom soup pasta if you want something more similar.
Why You’ll Love This Dish
Easy to Make: This easy vegan mushroom stroganoff comes together in only 30 minutes, making it the ideal option for busy days when you still want something comforting and filling.
Completely Plant-Based: Thanks to coconut milk, this dish has that signature creamy richness without any dairy.
Versatile: Serve it over pasta, rice, or mashed potatoes. You can also make it gluten-free by swapping them for a gluten-free alternative.
Nutrient-Rich: Mushrooms are packed with vitamins and minerals, and you can boost the dish even further with extra veggies.
Ingredients in This Vegan Mushroom Stroganoff Recipe
Mushrooms: Typically cremini or button mushrooms work beautifully in this dish. They provide that meaty texture and umami flavor we love in stroganoff. But you can go for any variety or a mix of them to get more complexity and texture.
Onion: A little onion adds a subtle sweetness and its flavor combines very well with garlic.
Garlic: Fresh garlic gives this dish an irresistible aromatic base.
Coconut Milk: This is what makes this vegan mushroom stroganoff recipe creamy! You can also use cashew cream for a rich, nutty flavor or opt for coconut milk for a slightly tropical twist.
Vegetable Broth: This is the silent hero of the recipe as it takes the flavor of the sauce to a whole another level!
Bay Leaves: For some extra aromatic and herby goodness.
Paprika: A little paprika infuses a smoky subtle kick that perfectly complements the mushrooms.
Oregano: It is responsible for adding a savory and herbaceous note that enhances the overall flavor profile of the dish.
Red Chili Flakes: For a touch of heat and spice to balance the richness of the sauce.
All-Purpose Flour: This helps to thicken the sauce and give it that smooth, creamy consistency.
Pasta: Feel free to use your favorite pasta shape, but make sure that they are egg-free!
Salt & Pepper
Oil
How to Make Vegan Mushroom Stroganoff
Step 1: Cook the Pasta
Cook your favorite pasta according to the package instructions. Drain and set aside.
Step 2: Sauté the Mushrooms
Start by heating a bit of oil in a large pan over medium heat. Add the chopped onion and garlic and sauté for another 2-3 minutes until fragrant.
Add the sliced mushrooms and cook, stirring occasionally, until they soften and release their moisture. This should take about 5-7 minutes. Add some salt to speed up the process.
Step 3: Prepare the Sauce
In a bowl of vegetable broth, add the soy sauce, paprika, all-purpose flour, and salt and pepper, and mix them thoroughly.
Add it to the mushrooms and stir it all together. Pour in coconut milk, and bay leaves, and bring the mixture to a simmer.
Let it cook for another 5 minutes, stirring occasionally, until it thickens into a luscious velvety sauce.
Step 4: Combine The Pasta & Serve
Once the sauce is nice and creamy, toss the cooked pasta into the pan with the mushroom stroganoff sauce. Stir everything together until the pasta is fully coated.
Your vegan mushroom stroganoff is ready. Serve it hot, and garnished with fresh parsley or extra paprika for a pop of color!
Tips & Variations
Add Extra Veggies: You can throw in some spinach or peas for added nutrients and flavor. Both work great in this easy vegan mushroom stroganoff!
Make It Gluten-Free: Simply swap out the regular pasta for gluten-free pasta or serve the stroganoff over rice or quinoa for a gluten-free option.
Extra Protein: For a boost of protein, toss in some cooked lentils or tempeh.
Spice it Up: If you like a little heat, sprinkle in some cayenne pepper for an extra spicy kick.
How to Store
In the Fridge: If you’ve got any leftovers, they can be stored in an airtight container in the fridge for up to 3 days.
Freezer: You can freeze this creamy vegan mushroom stroganoff for up to 2 months. Just make sure it’s cooled completely before transferring to a freezer-safe container.
Meal Prep Tip: This dish is great for meal prepping! Prepare the sauce and store it separately from the pasta for easy reheating during the week. Just cook your pasta fresh, and mix it with the creamy mushroom sauce when you’re ready to eat.
Reheat: To reheat, simply warm the stroganoff in a pan over low heat. If the sauce has thickened too much, add a bit of vegetable broth or water to loosen it up.
FAQs
Can I use a different plant-based cream instead of coconut milk?
Yes! You can use any plant-based milk you prefer, such as soy cream or almond milk with a splash of coconut cream for richness. They will give the same result without compromising flavor.
Can I use different types of mushrooms for this recipe?
Definitely! While cremini and button mushrooms are popular choices, you can experiment with shiitake, portobello, or oyster mushrooms to bring unique flavors and textures to the dish.
More Mushroom Recipes To Try
Please rate and comment if you make this vegan mushroom stroganoff recipe so I know how much you like it.
Easy Vegan Mushroom Stroganoff
Ingredients
For Mushroom Stroganoff:
For the Veg Broth Mixture:
- 1½ cup Vegetable Broth
- 1½ tbsp All-Purpose Flour
- 2 tbsp Soy Sauce
- Salt
- Black pepper powder
Instructions
- Cook your favorite pasta according to the package instructions. Drain and set aside.
- Start by heating a bit of oil in a large pan over medium heat. Add the chopped onion and garlic and sauté for another 2-3 minutes until fragrant.
- Add the sliced mushrooms and cook, stirring occasionally, until they soften and release their moisture. This should take about 5-7 minutes. Add some salt to speed up the process.
- In a bowl of vegetable broth, add the soy sauce, paprika, all-purpose flour, and salt and pepper, and mix them thoroughly.
- Add it to the mushrooms and stir it all together. Pour in coconut milk, and bay leaves, and bring the mixture to a simmer.
- Let it cook for another 5 minutes, stirring occasionally, until it thickens into a luscious velvety sauce.
- Once the sauce is nice and creamy, toss the cooked pasta into the pan with the mushroom stroganoff sauce. Stir everything together until the pasta is fully coated.
- Your vegan mushroom stroganoff is ready. Serve it hot, and garnished with fresh parsley or extra paprika for a pop of color!
Notes
- Add Extra Veggies: You can throw in some spinach or peas for added nutrients and flavor. Both work great in this easy vegan mushroom stroganoff!
- Make It Gluten-Free: Simply swap out the regular pasta for gluten-free pasta or serve the stroganoff over rice or quinoa for a gluten-free option.
- Extra Protein: For a boost of protein, toss in some cooked lentils or tempeh.
- Spice it Up: If you like a little heat, sprinkle in some cayenne pepper for an extra spicy kick.