Go Back
–+ servings
vegan mushroom stroganoff on a white plate

Easy Vegan Mushroom Stroganoff

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!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Russian
Servings 4

Equipment

Ingredients
  

For Cooking Pasta:

  • 250 g Penne Pasta or any of your choice
  • Water
  • 1 tbsp Oil
  • Salt

For Mushroom Stroganoff:

  • 3 tbsp Oil
  • 1 medium Onion chopped
  • 6-8 cloves Garlic minced
  • 550 g Button Mushroom sliced
  • Salt
  • 2 Bay leaves
  • ½ cup Coconut Milk

For the Veg Broth Mixture:

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.
 
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.
Tried this recipe?Let us know how it was!