This creamy Vegan Mushroom Stroganoff recipe comes together in under 30 minutes and uses simple, plant-based ingredients to create a savory sauce and an overall delicious dish to add to your weeknight menu.
The Best Vegan Mushroom Stroganoff
We created the creamiest, best tasting vegan mushroom stroganoff recipe that you won’t even miss the dairy. Coconut milk and almond milk provide the best creamy texture that it’s hard to believe that you can add this to your list of healthy recipes. Our homemade sauce coats the perfectly cooked mushrooms and al dente noodles, giving this dish the perfect texture and robust flavor. Whip this up to celebrate a special occasion or for a great weeknight dinner. Either way, this one will be a hit.
What is Stroganoff
Stroganoff, or more commonly known as beef stroganoff, is a classic Russian dish where chunks of beef are sautéd in a sour cream gravy mixed with beef broth and flour. Our vegan stroganoff uses simple ingredients like dairy-free coconut milk and almond milk to achieve that same creamy, rich flavor that you’ve come to know and love.
What You Will Need
- olive oil – Just a bit to soften the onions and mushrooms. Vegan butter works here too.
- yellow onion – Adds the perfect amount of savory and sweet flavors.
- mushrooms – We used mild flavored cremini mushrooms for their mild earthy flavor, but feel free to experiment with the kind of mushrooms you like best. Baby bella mushrooms or oyster mushrooms are similar to texture and flavor as cremini.
- fresh thyme – a savory, clove like flavor that adds depth and richness.
- kosher salt salt & ground black pepper – Just a bit goes a long way to bring out the best flavors.
- all purpose flour – Just a bit to thicken the sauce.
- vegetable broth – A key sauce component.
- full-fat coconut milk – We like to use an immersion blender to fully combine the coconut milk first if it has separated in the can.
- unsweetened almond milk – Be sure to get unsweetened, as no one wants vanilla flavored stroganoff.
- fettuccine noodles – Wide egg noodles or rotini pasta both work well here too.
How To Make Vegan Mushroom Stroganoff
Start by gently washing your mushrooms to ensure any dirt or debris gets rinsed off. You can buy pre-sliced mushrooms, but they will spoil quicker than when buying them whole. Once your mushrooms are cleaned and dried, slice them and set them aside.
Next, bring a large sauce pan to medium-high heat and add your olive oil or plant-based butter to coat the bottom of the pan. Add in the diced onions and move around the pan until they’ve reduced.
Next, add in the sliced mushrooms and cook on medium-high, stirring constantly for about 5-7 minutes or until they start to brown. Depending on the size of your mushrooms, you’ll want to add a few tablespoons of oil during the cooking process to ensure that they don’t dry out.
Add in the salt, pepper, and fresh thyme and stir to mix them around the pan. Then add the remaining two tablespoons of oil and stir to mix thoroughly. Add the flour and ensure it covers the mushrooms. Then add in the vegetable broth, one half cup at a time, stirring after each pour. Let this mixture simmer for about 10 minutes, stirring occasionally during the thickening process. Lastly, add the coconut milk and almond milk and stir to combine to make the creamy sauce.
Cook the pasta a few minutes less than the package instructions to achieve an al dente noodle.
Place the al dente noodles in the large sauce pan, mix to combine with the stroganoff sauce, and let simmer for about five minutes so that the noodles start to soak up the sauce.
Divide between 4-6 bowls and enjoy the meaty mushrooms, savory stroganoff sauce, and creamy pasta making it the ultimate comfort food.
- noodles: Feel free to use gluten-free fettuccini noodles as these work great as well.
- re-heating: This sauce will thicken when cold. Knowing this, add a splash of vegetable broth or almond milk to help thin it out.
- storage: Put leftovers in an airtight container and store in the refrigerator for up to 3 days.
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Vegan Mushroom Stroganoff – a simple and delicious dairy-free + plant-based mushroom stroganoff the whole family will love!
- 5 Tablespoons of olive oil (or vegan butter), divided
- 1/2 cup yellow onion, minced
- 8–12 oz mushrooms, sliced
- 1 Tablespoon fresh thyme
- 1 Teaspoon kosher salt
- 1/4 Teaspoon ground black pepper
- 1/4 cup + 1 Tablespoon all purpose flour (gluten-free flour works)
- 3 cup vegetable broth
- 1/2 cup full-fat coconut milk, blended
- 1/4 cup unsweetened almond milk
- 16oz fettuccine noodles
- In medium/large sauce pan add 3 Tablespoons olive oil and add onion.
- Cook on medium, stirring constantly, until they reduce.
- Add mushrooms and cook on medium/high, stirring constantly until they cook down (approx. 5-7 mins) and start to brown. Stir fairly constantly. Add additional olive oil, as needed to ensure pan doesn’t dry out – I added a couple extra tablespoons – kind of depends how big your mushrooms are and how long they need to cook down; they will absorb the oil pretty quickly.
- Add salt, pepper and the thyme; stir to combine.
- Add remaining 2 Tablespoons of olive oil and stir to coat.
- Add flour and stir to full coat the mushrooms.
- Add broth, 1/2 cup at a time, stirring after each pour.
- Let simmer about 10 minutes, stirring softly, and you will see it start to thicken.
- After 10 minutes, add coconut milk and almond milk.
- Stir to combine.
- Add under-cooked pasta and stir to combine.
- Let pasta simmer in the sauce for about 5 minutes, it will start to soak up the sauce.
- Taste and add any additional salt, pepper or thyme – as desired.
- Serve immediately with additional thyme as garnish.
- Noodles: feel free to use gluten-free fettuccine noodles
- Re-heating: Sauce will thicken when cold. To reheat leftovers, you may want to add a splash of vegetable broth or unsweetened almond milk to help thin it out again!
- Storage: Store leftovers in an airtight container in the refrigerator for up to three days.
- Serving Size: 6 oz
- Calories: 458
- Sugar: 4.3 g
- Sodium: 679.8 mg
- Fat: 17.1 g
- Carbohydrates: 65.2 g
- Protein: 12.2 g
- Cholesterol: 0 mg
Keywords: Vegan Mushroom Stroganoff