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Vegan Mushroom Stroganoff

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


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 onionminced
  • 812 oz mushroomssliced 
  • 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 


  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 salt, pepper and the thyme; stir to combine.
  5. Add remaining 2 Tablespoons of olive oil and stir to coat.
  6. Add flour and stir to full coat the mushrooms.
  7. Add broth, 1/2 cup at a time, stirring after each pour.
  8. Let simmer about 10 minutes, stirring softly, and you will see it start to thicken.
  9. After 10 minutes, add coconut milk and almond milk.
  10. Stir to combine.
  11. Add under-cooked pasta and stir to combine.
  12. Let pasta simmer in the sauce for about 5 minutes, it will start to soak up the sauce.
  13. Taste and add any additional salt, pepper or thyme – as desired.
  14. 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