30-Minute Creamy Vegan Mushroom Stroganoff
A quick and creamy Vegan Mushroom Stroganoff made with savory mushrooms, plant-based milk, and aromatic spices. This one-pan meal is hearty, dairy-free, and ready in just 30 minutes—perfect for busy weeknights or cozy family dinners.
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.
