This Vegan Mushroom Stroganoff is a creamy, comforting dish that’s both wholesome and satisfying.
Made with hearty mushrooms, aromatic spices, and a silky plant-based sauce, it’s rich in fiber, plant protein, and nourishing fats while being naturally dairy-free and lower in saturated fat than the traditional version.
Ready in just 30 minutes, this recipe is a weeknight hero—quick, easy, and perfect for meal prep or family dinners.
30-Minute Creamy Vegan Mushroom Stroganoff
Equipment
- 1 Large skillet or pan
- 1 wooden spoon or spatula
- 1 chef’s knife
- 1 cutting board
- 1 measuring cup
- 1 Measuring Spoon Set
- 1 Small bowl (for cornstarch slurry)
Ingredients
- 1 medium onion diced
- 2 –3 garlic cloves minced
- 1 tablespoon vegetable oil
- 11 oz 300 g fresh mushrooms, sliced (white button or cremini)
- 4 tablespoons 40 ml white wine (optional, or ½ tbsp balsamic vinegar)
- 1 tablespoon tamari or soy sauce
- ¾ cup 180 ml vegetable broth or water
- ¾ cup 180 ml plant-based milk or cream (coconut, almond, oat, or soy)
- 2 tablespoons cornstarch
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- 1 pinch red pepper flakes
- Salt and black pepper to taste
- 1 tablespoon nutritional yeast flakes optional
- Fresh thyme parsley, or tarragon, chopped (for garnish)
- Cooked rice pasta, or mashed potatoes (for serving)
Instructions
- Sauté the Aromatics: Begin by heating 1 tablespoon of vegetable oil in a large skillet or pan over medium heat. Once the oil shimmers, add the diced onion. Allow the onion to cook slowly for about 5 minutes, stirring occasionally, until it softens and becomes translucent. This creates a flavorful base for the stroganoff. Next, stir in the minced garlic and let it cook for 1 additional minute until fragrant, but be careful not to burn it, as burnt garlic can make the sauce taste bitter.
- Cook the Mushrooms: Add the sliced mushrooms to the pan with the onion and garlic. Spread them out evenly so they make contact with the heat and begin to brown rather than steam. Allow the mushrooms to cook over medium heat for about 5–6 minutes, stirring occasionally. As they release their natural moisture, the liquid will first pool in the pan and then slowly evaporate, leaving behind rich, golden-brown mushrooms. This step is crucial for building a deep, savory flavor in the final dish.
- Deglaze and Season: Once the mushrooms are lightly browned, pour in the white wine (if using) to deglaze the pan. Use a wooden spoon to scrape up any caramelized bits stuck to the bottom—these are packed with flavor. Let the wine bubble for 1–2 minutes to cook off the sharp alcohol taste, leaving only a mild, rich depth. If you prefer not to use wine, substitute with ½ tablespoon balsamic vinegar for a similar tangy effect. At this stage, stir in the soy sauce (or tamari), vegetable broth, onion powder, garlic powder, smoked paprika, red pepper flakes, and a pinch of salt and black pepper. Bring the mixture up to a gentle simmer.
- Prepare the Cream Base: While the mushroom mixture simmers, prepare the creamy thickening mixture. In a small bowl, whisk together the plant-based milk (or cream) with 2 tablespoons of cornstarch until smooth and lump-free. This slurry will ensure the sauce thickens evenly without clumps. If you prefer a richer flavor, canned coconut milk works wonderfully, but lighter options like almond or oat milk will still give a velvety finish.
- Thicken the Sauce: Slowly pour the cornstarch and milk mixture into the pan with the mushrooms while stirring constantly to prevent lumps. Reduce the heat to low-medium and let the sauce cook gently for about 8–10 minutes, stirring occasionally, until it thickens to a silky, creamy consistency. The sauce should coat the back of a spoon. If it becomes too thick, add a splash more broth or plant milk to loosen it. Taste the sauce and adjust seasonings, adding more salt, pepper, or smoked paprika if desired.
- Add the Finishing Touches: Once the sauce has reached your preferred thickness, stir in the nutritional yeast flakes if using. This adds a subtle cheesy flavor and boosts the nutritional profile with extra protein and B vitamins. Finally, sprinkle in fresh herbs such as thyme, parsley, or tarragon for brightness and aroma. Fresh herbs balance the richness of the sauce and bring the dish to life.
- Serve and Enjoy: Your creamy Vegan Mushroom Stroganoff is now ready to enjoy. Serve it generously over your choice of cooked brown rice, pasta, or even creamy mashed potatoes for a hearty and comforting meal. Garnish with extra fresh herbs for a restaurant-style presentation. This dish is best enjoyed hot, with crusty bread or a light side salad to complete the meal.
Notes
- Any variety of mushrooms works well, though a mix of white button, cremini, or even wild mushrooms adds depth.
- Canned coconut milk provides a richer, creamier sauce, while lighter options like oat or almond milk make it less heavy.
- If you prefer to skip wine, a splash of balsamic vinegar gives the same tangy kick.
- Nutritional yeast is optional, but it adds a subtle cheesy flavor and boosts nutrition.
- Fresh herbs like thyme, parsley, or tarragon brighten the dish and balance the creaminess beautifully.
Chef’s Secrets for Perfect Stroganoff
The secret to an exceptional vegan stroganoff lies in layering flavors at each stage.
Let the onions cook until lightly golden before adding garlic—this step builds a rich, sweet base.
Mushrooms should be sautéed until their liquid evaporates and they start browning, as this deepens the umami taste.
If you’re using wine, make sure to let it reduce for a few minutes to remove sharpness and leave only its richness.
For an extra silky sauce, whisk the cornstarch slurry thoroughly before adding it, and stir constantly when incorporating it into the pan to avoid lumps.
Finally, don’t skip fresh herbs—they elevate the flavor and give the dish restaurant-quality finesse.
Serving Suggestions to Elevate Flavor
This creamy mushroom stroganoff pairs wonderfully with a variety of bases.
Traditional options like pasta or egg-free noodles make it cozy and filling, while brown rice or quinoa keep it wholesome and fiber-rich.
For a heartier option, serve it over creamy mashed potatoes or baked potatoes for true comfort food vibes.
A crisp green salad or roasted vegetables on the side help balance the richness.
For gatherings, consider serving with crusty bread to soak up the sauce—it’s always a crowd-pleaser.
If you enjoy wine pairings, a glass of dry white or light red complements the earthy mushroom flavor perfectly.
Storage Tips for Freshness and Flavor
This dish keeps well and is excellent for meal prep.
Store any leftovers in an airtight container in the refrigerator for up to 3–4 days.
The sauce may thicken slightly once chilled, but it loosens beautifully when gently reheated on the stovetop with a splash of plant milk or broth.
Avoid freezing the sauce if made with coconut milk, as it may separate once thawed, but if you used a lighter plant-based milk, freezing is possible for up to 2 months.
Always reheat slowly to maintain the creamy texture, and stir often to keep the sauce smooth.
Frequently Asked Questions
1. Can I use different types of mushrooms?
Yes! White button and cremini mushrooms are the most common, but you can also use shiitake, oyster, or even portobello mushrooms for a bolder flavor. A mix of mushrooms adds a more complex and earthy taste.
2. How can I make the sauce even creamier?
For a richer sauce, use canned full-fat coconut milk or cashew cream. Both options create a thicker, more indulgent texture compared to lighter plant milks like oat or almond.
3. Is this recipe gluten-free?
Yes, it’s naturally gluten-free when made with tamari instead of soy sauce. Just make sure the broth and plant milk you use are also certified gluten-free if you’re cooking for someone with sensitivities.
4. What can I serve with stroganoff besides pasta or rice?
This sauce is versatile and pairs beautifully with mashed potatoes, baked potatoes, quinoa, or even roasted spaghetti squash for a low-carb option.
It also works as a delicious topping for steamed vegetables or toasted bread.
5. Can I make this recipe ahead of time?
Absolutely! This stroganoff reheats well, making it perfect for meal prep. Simply store the cooked sauce in the refrigerator and reheat gently when ready to serve.
To keep the sauce from becoming too thick, add a small splash of broth or milk while reheating.
