Go Back

Vegan Mushroom Stroganoff

A rich and creamy dish packed with umami flavors, Vegan Mushroom Stroganoff offers the ultimate comfort food experience for everyone, vegan or not.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Comfort Food, Vegan
Calories: 350
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 8 oz mushrooms, sliced
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 cups vegetable broth
  • 1 cup coconut milk (or any plant-based cream) Substitutions like almond milk or cashew cream are also acceptable.
  • 2 tablespoons soy sauce
  • 1 tablespoon flour (optional for thickening)
  • to taste Salt and pepper Adjust according to preference.
  • 1 tablespoon olive oil For sautéing.
  • Pasta of choice for serving
  • Fresh parsley for garnish Chopped for serving.

Method
 

Preparation
  1. Heat the olive oil in a large skillet over medium heat.
  2. Add the diced onions and sauté for about 3-5 minutes until they soften and become translucent.
  3. Add the minced garlic and cook for an additional minute until fragrant.
Cooking
  1. Toss in the sliced mushrooms and let them cook down for about 6-8 minutes until golden and juices are released.
  2. If using flour, sprinkle it in after the mushrooms are cooked.
  3. Slowly stir in the vegetable broth, coconut milk, and soy sauce.
  4. Bring the mixture to a gentle simmer and allow it to cook for about 5-10 minutes, stirring regularly.
  5. Add salt and pepper to taste and let the sauce thickens slightly.
  6. Serve the creamy stroganoff over your favorite pasta.
  7. Garnish with fresh parsley before serving.

Notes

For meal prep, store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months. Reheat on stovetop over low heat, adding vegetable broth for creaminess if needed.