This Vegan Mushroom Stroganoff is a creamy and hearty dinner fit for a king or queen. Chock-full of healthy, wholesome ingredients, this dish is extremely satisfying. The mushroom sauce is gluten-free, dairy-free, ready in 25 minutes, and loved by kids and adults alike.
Mushroom Stroganoff was my absolute favorite dish when I was a child. I was a picky eater back then and I almost never finished a meal. However, when my mom made this dish I licked out the entire plate! I am not kidding! I wasn’t vegan as a kid, I was vegetarian though. However, it’s not difficult to make this Mushroom Stroganoff vegan.
Did you know that back in the late 1800’s in Russia, they held cooking contests? Well, not just any cooking contest, but contests with some of the best chefs around. The chefs usually worked for wealthy families, companies, or businesses. The contests were held yearly and the chefs were usually chosen to represent these big companies.
If the chef of that company won (even if they were the one who created the recipe themselves) it was customary that they name the dish after their employer. More specifically, the owner of the company or business they worked for.
Stroganoff was actually a recipe that was created out of this contest. The year was 1891 and the winner was an amazing French chef who worked for a wealthy family of the name Stroganov. When his recipe won the contest that year (which he created just for the contest) as was customary, he named it after his employer – the Stroganov family.
From there on out, the new recipe was formerly known as “Beef Stroganov” or “Beef Stroganoff” and was eventually passed all around the world as a favorite dish.
What is Stroganoff?
As mentioned before, Stroganoff is a Russian dish that goes by both names “Stroganoff” and “Stroganov.” The first spelling is simply a rendition of the family’s names that simply comes from the recipe being passed all around the world.
The traditional homemade Stroganoff dish is strips of beef, cooked in a sauce that’s heavy on the sour cream, and then it’s served over egg noodles. However, my Stroganoff version is, of course, vegan. I use a delicious mushroom sauce in place of the beef and sour cream, that’s definitely not lacking in the creamy and tasty department. In fact, I think this is an easy Stroganoff recipe in comparison to the traditional.
The Step-By-Step Instructions
Step 1. Sauté or fry up the onion in a large skillet with heated oil. After about five minutes of frying, add the garlic to the pan and fry for one more minute.
Step 2. Make sure the stove is set to medium heat and add the mushrooms, frying them for about five minutes.
Step 3. If you’re using the cooking wine and nutritional yeast flakes, add those in now. Also add the broth, tamari, and spice mixture.
Step 4. While you’re bringing the mixture to a boil, in a separate small dish, combine the plant-based milk and cornstarch. Stir well until dissolved.
Step 5. Add the cornstarch slurry into the pan, stir well, and let simmer on low/medium heat for about ten minutes or until it starts to thicken.
Step 6. Add the fresh herbs of your choice such as tarragon, parsley, or thyme. Serve over white or brown rice and enjoy!
Helpful Tips and Variations
Storage – Store in an airtight container in the fridge for up to 3 days. Can store in the freezer in the same way for up to 3 months.
Use pasta – This flavorful mushroom sauce not only tastes amazing over rice, but I also love to serve it over pasta! And if you haven’t tried it over mashed potatoes yet, you’re really missing out.
Make it spicy – If you would like to add a kick to your dish, you can add some red pepper flakes in with the other spices.
Add tofu for extra protein – Tofu would go great in this dish! Simply slice the tofu into large ½-inch chunks, spread them on a baking sheet, and bake them at 400 degrees for 20-25 minutes or until golden brown. Check the exact instructions in this tofu recipe. Toss them in the mushroom mixture a couple of minutes before it finishes.
Related Recipes
You also might want to check out some of my other vegan mushroom recipes:
- Vegan Mushroom Bourguignon
- Vegan Mushroom Risotto
- The Best Vegan Gravy
- Green Bean Casserole
- Thai Coconut Curry Soup
- Pasta Bake with Mushrooms
- Creamy Vegan Ramen
If you make this scrumptious Vegan Mushroom Stroganoff recipe, let me know in the comments below or tag me in your Instagram/Facebook posts with @elavegan and #elavegan!
Vegan Mushroom Stroganoff
Video
Ingredients
- 1 onion diced
- 2-3 garlic cloves minced
- 1 tbsp vegetable oil
- 11 oz (300 g) fresh mushrooms sliced (*see notes)
- 4 tbsp (40 ml) white wine (optional) (*see notes)
- 1 tbsp tamari or soy sauce
- ¾ cup (180 ml) vegetable broth or water
- ¾ cup (180 ml) plant-based milk or cream (*see notes)
- 2 tbsp cornstarch
- 1 tsp onion powder
- ½ tsp garlic powder
- ½ tsp smoked paprika
- 1 pinch of red pepper flakes
- Salt & black pepper to taste
- 1 tbsp nutritional yeast flakes (optional)
- Fresh thyme leaves and/or parsley (and/or tarragon) chopped
- Serve with rice or pasta of choice
Instructions
- Heat oil in a large pan/skillet, add onion and fry for about 5 minutes. Add garlic and fry for a further 1 minute.
- Now add the mushrooms and fry over medium heat for about 5 minutes.
- Pour in white wine (optional), vegetable broth, tamari (or soy sauce), and the spice mixture. I love adding nutritional yeast flakes as well but that's optional! Bring to a boil.
- Add cornstarch to the plant-based milk or cream (I used canned coconut milk, however, almond milk, oat milk/cream or soy milk/cream is fine too) and stir to dissolve.
- Pour the milk/cream mixture into the pan and cook on low-medium heat for about 10 minutes until the sauce thickens. Taste and adjust seasonings as to your preference.
- Add fresh thyme leaves and/or parsley and/or tarragon to taste! Enjoy with brown rice or pasta of choice! This creamy mushroom sauce also tastes great over mashed potatoes!
Notes
- Mushrooms: You can use white button mushrooms or cremini mushrooms.
- Wine: I prefer a dry white wine but you can leave it out or substitute 1/2 tbsp of balsamic vinegar.
- Milk: Any plant-based milk works in this recipe. I often use canned coconut milk (because it's higher in fat and makes the sauce creamier and richer) but cashew milk, almond milk, etc. will be fine too.
- Read the blog post for more helpful tips and variations.
- Recipe serves two. Nutrition facts are for one serving.
Nutrition information is an estimate and has been calculated automatically
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I forgot to mention, I paired this with a salad, with a dressing of rice vinegar, stoneground mustard, and horseradish. That was so complimentary of your dish! I wrote it on the recipe so I wouldn’t forget this gem of information. Thanks again, Ela. Have a beautiful day! God bless you.
Ela, my husband keeps mentioning this recipe. We had it over mashed potatoes and he talks about how it is such a comfort food for him. I love how it can be paired with multiple items, and the simplicity of it. He simply loves it, and suggests having it often. This was a keeper from the start. Sometimes I think there aren’t enough meals in a week to give him all the things he wants. Thank you for this one.
This made me smile so much, Karie. 💛
I love that it became real comfort food for him, especially over mashed potatoes (that’s also my fave!). And yes, the struggle of not enough meals in a week is very real 😄
Thank you so much for sharing this. It truly means a lot to me.
This is a fantastic Stroganoff. I used to make it for special occasions, but now it is on the “bestseller” list and I make it whenever we feel like eating it. I have played with spices and instead of wine I have added Worchester sauce. Depending on what goes into it, it tastes a bit different every time. The original, though, really does not need improvement at all. Thank you for this delicious treat. My favourite way to eat it is with mashed potatoes, by the way.
That makes me so happy to read, Elke, thank you so much 🙂
I love that it moved from “special occasion food” straight onto your bestseller list. That is the best compliment.
And yes, Stroganoff is perfect for playing around with spices. With mashed potatoes it is honestly unbeatable. Cozy, comforting, and always a little different, but always good.
I followed the recipe exactly as described, and then when I poured the cornstarch/milk mixture the pan completely overflowed all over my kitchen. I was shocked/saddened by this. I guess maybe boiling was too hot for the milk? I used cow’s milk, so perhaps that could be why. 🙁
Hi Megan! Cow’s milk can behave differently when boiled, especially if the heat is too high. It can curdle or foam more aggressively than most plant milks, particularly in combination with acidic ingredients like white wine or soy sauce.
Boiling too hard: If the pan was already at a rolling boil when you added the cornstarch-milk mixture, it could’ve rapidly thickened and expanded, causing overflow. The starch can also cause bubbling to intensify quickly when it hits high heat.
Pan size: If your pan wasn’t large or deep enough, that could’ve made it easier for everything to spill over — especially when adding liquid late in the process.
Tips for next time:
Use a larger or deeper pan.
Turn the heat down to a gentle simmer before adding the cornstarch mixture.
If using cow’s milk again, maybe add it more slowly while stirring, and avoid boiling.
I hope this helps a bit and you’ll give it another try with much less cleanup next time! 😊
Very good! My husband enjoyed it and said he would eat it again, I used soy curls to add a meatier texture along with the mushrooms, also used liquid aminos to reduce the sodium content. Served it over quinoa and brown rice. Coconut milk DID add a nice creamy texture. This recipe is a keeper. Thank you!
That sounds delicious! Love the idea of using soy curls and mushrooms together for that hearty texture—and serving it over quinoa and brown rice makes it even better. So glad it was a hit with your husband—thanks for the lovely feedback! 😊
love this recipe, save it on my Pinterest quite a while
Thank you! I’m so glad you love it, and how awesome that you saved it on Pinterest already! 😊
How have I been sitting on this recipe?! So creamy and scrumptious. I used vegan beef bullion instead of vegetable broth, but this recipe doesn’t need any tweaks. It’s mushroom perfection!
Yay! So glad you loved it, Monica! 😍 Using vegan beef bouillon sounds like a great twist! Thanks for your kind words! ❤️
Have made this recipe so many times, so easy and tasty!
That’s amazing! 😍 So happy you love it! ❤️ Thanks for sharing!
Forgot to comment earlier. 5 star😃
Thanks! 🙂
We have made this recipe many times–it is absolutely amazing! My son loves it on top of baked spaghetti squash, but it is so good on top of just about everything. Your recipes are so amazing, and we are so grateful to have stumbled upon your site. Thank you!
Aww, thanks so much for your kind words, Anastasia. You just made my day. 🙂
So delicious and easy. Thank you for sharing.
You are so welcome, Danielle. I am glad you like the recipe. 🙂
This is my go to. I’ve been making this dish for 4 years now. Always amazes me how tasty it is. So creamy and delicious. I’m no longer a vegan but I always still turn to this dish. My partner loves it aswell 🙂
Happy to hear you both love it! 🙂
Made with freshly picked oyster and button mushrooms … absolutely delicious! Very easy to make!
Awesome! So glad it turned out delicious. Thanks for your feedback, Sue. 🙂
Hi Ela, This was absolutely delicious.~I had it on a bed of rice and I will definitely be doing this dish again. I added the nutritional yeast as it was optional in the list of ingredients. You have a way of bringing spices together that make your recipes so tasty and delicious. Thank you for sharing them. By the way, I have your recipe book and I love it!
Hi Paulette, I am so glad you like the recipe! Thanks for your great feedback and your support. 🙂
very delicious. I am wondering how well does this keep in the freezer? thank you
Hi Nicky, you can freeze it for up to 3 months.
I was pleasantly surprised, Had a lot of mushrooms , didnt want them to go to waste, so looked up a mushroom recipe and here I am.. Really enjoyed the recipe and will definitely make it again. . Was super easy and delicious. Thanks for a great recipe
You are very welcome! I am so glad you liked it, Kaye! 🙂
Looks amazing. I’m going to make it for dinner.
Thank you, Tee. 🙂 I hope you’ll love it. Let me know how it turns out!
Made a little more gravy and added vegan meatballs
The recipe turned out great. I thought it was really tasty for being a vegan dish. I made it according to the directions then opted to add an additional 4 tbsp of white wine to brighten it up and a additional tbsp of nutritional yeast to bump up the umami flavor. I will definitely make it again.
I just made it, very delicious, I just think 2 Tbsp of tapioca is a little bit too much, had to use more milk and more broth to make it less thick, other than that, really good.
I am glad you like it, Nelly. Thanks for your feedback. 🙂
Hi there, I’ve been doing this dish for a while now and I love it but I was thinking what other ingredient I can use instead of cornstarch ? My boyfriend is not big fan of it.
Thank you
Hey, you could use arrowroot flour or potato starch. 🙂
I made it yesterday and it was superb. Luckily I made double the amount — it’s so yummy, it’s almost all gone already!
Wonderful! I am so glad you liked it, Charlotte! 🙂
I read the ingredients too quickly and i accidentally used white wine vinegar instead of white wine 😭 oops! strong but still tasty! im sure it’ll taste even better next time I make it correctly 🙂
Oh no! I can assure you it will taste much better when using wine instead of vinegar. I am happy it was still edible. 🙂
Ela,
This was so quick and easy to make as well as scrumptious. Just omitted the tamari (allergies) but will soon get the amino acids they make as a substitute. Loved the taste, the ease and the cleanup was a breeze too. Had rice angel hair with it.
Thank you for sharing this recipe, and all of your recipes.
Hugs,
Mary
Thanks a lot for your awesome feedback, Mary. I am so glad you liked it. 🙂