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
Ciara
This is my new fav vegan meal – so good!! And was so quick to make. I saved it along time ago and finally made it – I wish I didn’t wait so long
Ela
I am glad you liked the recipe, Ciara! Thanks for your feedback. 🙂
Helena
Made this today. It’s delicious and smells great. .
Ela
Thanks for your feedback, Helena! 🙂
Dylan Damian
I just made this for my lunch today. I am well known for my appalling culinary skills but I managed this one! The recipe is simple to follow and the meal was absolutely delicious. I served half on rice but later served the rest in GF mini pitta pockets and it was wonderful served that way too, I’ll be making this again, many times. 🙂
Ela
Wonderful! I am so glad you liked this mushroom Stroganoff! Thanks for your feedback, Dylan. 🙂
Paul
Loved this recipe, it made a very tasty supper!
The first of many recipes I will make from your website, thank you!
Ela
Awesome! So happy you liked it, Paul! 🙂
ellie
To die for!! We added a 1/2 teaspoon of gravox powder and used coconut cream. Im in love with this, I can believe I lived my whole life up until now without eating it. Definitely needs to be doubled or tripled though, only made about 3 servings and we added extra mushrooms.
Ela
Amazing! So happy you loved the recipe, Ellie! 🙂
phoebe
delicious! wish i added less onion, but otherwise perfect!
Ela
So happy you loved the recipe, Phoebe! 🙂
Loida
Awesome! I added lentils and served it over spaghetti squash. I also doubled the recipe and used coconut milk.
Ela
Sounds wonderful! 🙂
Elif
This turned out great! I was looking for different ways to cook mushroom dishes because I tend to cook them always the same way lately. I love that you use lots of spices because I usually find online recipes too bland for my taste. This recipe will definitely be made over and over again. Thank you Ela.
Ela
Thanks for your compliment, Elif! 🙂
Ania
I’m a horrible cook and we just became vegan after my husband’s bypass surgery. This is one of the few that have been a success on the first try. Thank you.
Ela
I am so glad you both loved the recipe, Ania! 🙂
Michelle
Tried this recipe this evening for my husband & i. We both absolutely loved it, I’m certain it will be a regular dish in our home! I loved how tasty it was without ridiculous amounts of prep & a non complicated method. Thank you 🙂
Ela
Aww, that’s awesome, Michelle! Thanks so much for your incredible feedback. 🙂
Lillie
What kind of plant based milk? Can I use almond milk? I am new in vegan. Look delicious. Thanks
Ela
Sure! Almond milk or cashew milk or coconut milk or soy milk… there are so many different ones you can choose from. 🙂
Marisa Hernandez
I just made this and it is so delicious savory. Even my meat eater dad loves it ! I will definitely be making this again
Ela
Yay, that’s awesome! Thanks, Marisa! 🙂
Christiane
This is one of our family faovorite recipes! Its delicious, creamy, full of flavors and nutritious.
I do it weekly and even my husband asks for it!
Thank you Ella for your creativity and time in making these.
Your recipes are foolproof and I cant wait to try more of them.
Ela
Thanks so much for your amazing feedback, Christiane! So happy you loved this recipe! 🙂
Lu B.
I am a first-timer on your website and made this recipe today. This is one of the best dishes I have ever eaten! It was fantastic! It’s one of those “where have you been all my life” moments! Thank you so much for sharing this recipe. I am looking forward to trying more of your recipes. 🙂
Ela
That’s wonderful! Thanks for your great feedback. 🙂
Rosemarie
Ela, thank you for this recipe, so far I have made it twice and both time it was delicious.
Ela
So happy you loved the recipe, Rosemarie! 🙂
Hayley Morrin
This was AMAZING! Made the recipe exactly as is 🙂
Ela
Awesome! Thanks for your feedback, Hayley! 🙂
Hayley
What kind of milk would you recommend for best results? I was thinking of using canned coconut milk.
Ela
Yes! I always use coconut milk. 🙂
Hayley Morrin
Awesome! Making it for Valentine’s Day for my mom & I; will report back!
Ela
Great! Thank you. 🙂
Amy Moore-Shipley
So good , added green beans and served over quinoa but mine came out way darker in color – like a mushroom gravy color. Also I had a hard time with the coconut not overriding the flavors…
Ela
Thanks so much for your feedback, Amy! 🙂
Belinda
This looks delish! Can I use Cremini mushrooms?
Ela
Yes, absolutely! Any mushrooms will work in this recipe. 🙂
Nati
Great meal!! I added tofu ????
Ela
Sounds great! 🙂