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
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
- 3/4 cup (180 ml) vegetable broth or water
- 3/4 cup (180 ml) plant-based milk or cream (*see notes)
- 2 tbsp cornstarch
- 1 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika
- A 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
Angela
Oh my goodness this was DIVINE!! Didn’t have cornflour so used arrowroot but worked just as well . Mushrooms are my favourite food so this was yummy – no leftovers here!! Thank you
Ela
Wonderful! So glad you liked this recipe, Angela! Thanks for your kind feedback! 🙂
Julie
this looks like exactly the recipe I need for a dinner I am making with guest that are vegan and some gluten free needs. What is the best type of plant based milk or cream to use? Thank your for posting such wonderful reipes
Ela
You are welcome, Julie! I love to use coconut milk but any plant-based milk (like almond milk, cashew milk) will be fine. If you use cream it will taste even more creamy and rich but will also be higher in fat. 🙂
Lisa
First recipe that I made from your blog and it’s absolutely amazing! Just bought a bunch of stuff from the whole foods online shop to start cooking the other recipes, as they all seem so delicious. Thank you! 🙂
Ela
Amazing! I am so happy it turned out delicious, Lisa! 🙂
Kristine
Made this in two pans – one with mushrooms (for the vegetarians) and the other with chicken (for the non-veg) and made the recipe exactly as described and it was a hit with every member of my family. Thank you for an easy, delicious recipe!
Ela
Thanks! I am glad you liked my recipe! 🙂
Lynda
Looks amazing, can’t wait to try it. I think I may add some baby spinach and serve over cauliflower rice.
Ela
Sounds really amazing! 🙂
Sally Matson
This recipe is delicious! My family loves it! I’ve decided that I am going to serve this to our extended family, for our Christmas Eve dinner this year.
Ela
That’s wonderful, Sally! Happy Holidays. 🙂
Connor
Super easy. Super creamy and super cheap.
I doubled my coconut milk, reduced it a bit more and went 400g mushrooms. Because i love mushrooms.
Ela
Thanks for your great feedback, Connor! And yes, mushrooms are really amazing! 🙂
Diana
OMG! Thank you so much for the recipe! I just made this and loved it. It goes well with polenta. This one will definetly become a regular. I am trying to become a vegetarian and you are making the priocess so much easier than I expected.
Ela
Yay, I am so happy you enjoyed my recipe! How awesome that you want to cut out meat! Thanks for your great feedback, Diana. 🙂
Opal Stewart
Just made it and I love it! I’m starting to become vegan and this is one of the first meals I’ve attempted and I’m so happy! Can’t wait to get my partner to try it.
Ela
Awesome, that makes me so happy! Thanks for your wonderful feedback. 🙂
MaryAnne
This was sooooo good! We loved it and added it to our recipe collection for regular supper nights! Thank you!
Ela
So glad you liked my recipe, MaryAnne!. 🙂
Mayla
Hi I am a meat eater and I’m trying to start a vegan lifestyle. I know it will be hard to start right away/overnight so I will start by begging vegetarian for few weeks/months and then, hopefully, transition to a vegan lifestyle.
Your recipe looks yummy but I’m not a fan of mushrooms, any other combination?
Ela
Hi, maybe this 1-Pot Lentil Dal would be for you: https://elavegan.com/1-pot-lentil-dal-healthy-vegan-recipe/
Also, check out my other main dishes: https://elavegan.com/category/main-dishes/
Thais Amaral
This was amazing!!! I’ve only made it to serve with pasta so far, but will try with rice soon too. So good!
Ps: love that you include a link to jump to the recipe on your blog. Makes it easy to come back and reference it 😀
Ela
Thanks for your feedback! 🙂
Martina
Hello from Czech:)
Delicious!!! You´re the best!!! Thank you for your inspiration.
m.
Ela
Thank you very much, Martina! 🙂
Zdenka
Hi Ela I cooked this today. It is very delicious and simple. Thank you for sharing.
Zdenka.
Ela
Thank you, Zdenka! I am so glad you liked my recipe. 🙂
Sheryl Hollyoake
My sons favourite dish is chicken Alfredo. I made this recipe tonight but added chicken and it was absolutely PHENOMINAL!!!!
THANK YOU ELA. ????
Diana
Thank you for sharing your recipes 🙂 I am excited to try this recipe.
Ela
Thank you, Diana! I hope you will like it. 🙂
Estella
Omg this was soooooo delicious ???? I loved it just wish I had doubled it . Thank you ????
Ela
Awesome! Thanks for your feedback. 🙂 Next time you can double it. 😀
Tiggy
Oh my goodness this recipe is soooo freakin good!!
Ela
So glad you like it, Tiggy! ❤️
Jaylene
Made this recipe twice and it was delicious both times!! Thank you for the recipe ????
Ela
That’s wonderful! I am so happy you like it. 🙂
Alysa
Can I use rice milk for this recipe??
Ela
Sure, but it will be less creamy then. 🙂