There’s something undeniably comforting about a warm bowl of creamy stroganoff, especially when it’s the vegan version of this classic dish. The rich, savory flavors of mushrooms combined with a silky sauce make it a satisfying meal that feels indulgent yet wholesome.
Made with tender mushrooms and a creamy cashew or coconut base, this dish mimics the traditional version while being completely dairy-free. The deep umami of the mushrooms pairs beautifully with a touch of garlic and a splash of white wine, giving the sauce a luxurious depth.
This vegan mushroom stroganoff is not only easy to prepare but also perfect for those cozy nights when you crave something hearty and plant-based. It’s just the kind of dish that makes you want to linger at the table, savoring every bite.
What I love most about this recipe is how customizable it is – you can easily swap in different mushrooms or adjust the seasonings to suit your tastes. And since it’s made with whole food ingredients, it’s a great option for anyone looking to nourish their body with nutrient-dense meals.
What’s So Great About This Dish?
- Comforting and satisfying: The creamy, savory sauce makes this dish feel indulgent without being heavy.
- Full of flavor: With mushrooms taking center stage, this recipe is perfect for anyone who loves umami-packed dishes.
- Customizable: Whether you prefer cashew cream or coconut milk, this recipe allows for easy substitutions based on your taste.
- Healthful: Packed with plant-based ingredients, it’s a guilt-free comfort meal that can fit into any diet.
- Simple to make: It’s a quick and easy weeknight dinner that feels special every time you make it.
Vegan Mushroom Stroganoff Recipe
Equipment
- Measuring spoons
- Large pan or skillet
- Wooden spoon
- Knife
- Cutting board
- Whisk
Ingredients
- 1 tbsp nutritional yeast flakes
- 1 pinch of red pepper flakes
- Salt & black pepper to taste
- Fresh thyme leaves and/or parsley chopped
- 3 garlic cloves minced
- 11 oz fresh mushrooms sliced
- 1 tbsp tamari or soy sauce
- 2 tbsp cornstarch
- ½ tsp garlic powder
- ¾ cup plant-based milk or cream
- ½ tsp smoked paprika
- 1 tsp onion powder
- 4 tbsp white wine
- 1 tbsp vegetable oil
- ¾ cup vegetable broth or water
- 1 onion diced
Instructions
- In a large skillet, heat oil and sauté onion for about 5 minutes.
- Add garlic and cook for 1 more minute.
- Stir in mushrooms and cook for 5 minutes over medium heat.
- Pour in white wine (optional), vegetable broth, tamari, and spices and bring to a boil.
- Mix cornstarch into plant-based milk or cream, then add it to the pan.
- Simmer for 10 minutes until the sauce thickens.
- Stir in fresh herbs like thyme, parsley, or tarragon.
- Serve with brown rice, pasta, or mashed potatoes.
Notes
- You can use any plant-based milk or cream, such as coconut, almond, or oat.
- Add nutritional yeast flakes for extra flavor, though it’s optional.
| Nutrition | Value |
| Calories | 220kcal |
| Carbohydrates | 24g |
| Fibre | 4g |
| Fat | 9g |
| Protein | 9g |
Tips That Will Ease Your Job!
- Prep Ahead: Slice the onions, garlic, and mushrooms in advance so you can quickly assemble the ingredients while cooking.
- Choose the Right Pan: Use a wide, deep skillet to ensure even cooking and prevent overcrowding of the mushrooms.
- Adjust Consistency: If the sauce becomes too thick, add a bit more plant-based milk to reach your desired creaminess.
- Use Fresh Herbs: Fresh thyme, parsley, or tarragon add a burst of flavor—don’t skip this step for extra freshness.
- Customize the Flavor: Feel free to add a splash of lemon juice or a dash of smoked paprika for added depth.
