Vegan Mushroom Stroganoff

  • Author: Erin
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 4-6 servings 1x
  • Category: Pasta
  • Method: Stove Top
  • Cuisine: American



  • 5 Tablespoons of olive oil (or vegan butter)
  • 1/2 cup minced yellow onion
  • 812 oz sliced mushrooms
  • 1 Tablespoon fresh thyme
  • 1 Teaspoon salt
  • 1/4 Teaspoon ground black pepper
  • 1/4 cup + 1 Tablespoon all purpose flour
  • 3 cup vegetable broth
  • 1/2 cup full-fat coconut milk (use immersion blender to fully combine first if the coconut milk has separated in can)
  • 1/4 cup Califia Unsweetened Almondmilk
  • 16oz fettuccine noodles (cook according to package instructions, but cook a few minutes less than required for al dente)


  1. In medium/large sauce pan add 3 Tablespoons olive oil and add onion.
  2. Cook on medium, stirring constantly, until they reduce.
  3. 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))
  4. Add a pinch of salt and the thyme.
  5. Stir.
  6. Add remaining 2 Tablespoons of olive oil and let melt.
  7. Add flour and stir to fully combine.
  8. Add broth, 1/2 cup at a time, stirring after each pour.
  9. Let simmer about 10 minutes, stirring softly, and you will see it start to thicken.
  10. After 10 minutes, add coconut milk and almond milk.
  11. Stir to combine.
  12. Taste and add additional salt, pepper or thyme – as desired.
  13. Add under-cooked pasta and stir to combine, allowing pasta to finish cooking and soak up some of the sauce.
  14. Serve immediately.

Keywords: Vegan Mushroom Stroganoff