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
Colleen Pergamalis
This was delicious!! I made it over brown rice and roasted asparagus. Great flavor – will be making this again and again and again!!
Ela
Sounds wonderful! Thank you for your feedback. 🙂
Mon
Made this for dinner tonight! We all loved it!!
Ela
Fantastic! I am glad you enjoyed the recipe, Mon. 🙂
Gail Z
I am the only vegan in my family so cooking for others can be a challenge. We were having our first dinner party in our new home and I found your recipe. It was a hit! Everyone loved it and asked for the recipient. Thank you so much!
Ela
So glad the recipe was a hit! Thank you very much for your great feedback, Gail! 🙂
Julia Carpinelli
This is seriously one of my favorite things to make! I make it every single weekend and double it so I have it for work every day. It freezes well so you can bulk make it and have it any time!
Ela
I am so glad you liked the recipe and make it so often! Thanks for your wonderful feedback, Julia! 🙂
Tami Rossignol
We love this recipe. First time we made it according to the exact recipe. It was great. Second time I made this and I added some vegan sour cream or cream cheese, (I can’t remember which). And it was even better….of course that added more fat to the recipe. All in all a wonderful “keeper” recipe! Thanks so much!
Ela
Sounds lovely! Thanks so much for your amazing feedback, Tami. 🙂
Joanne
I made this last night with portobello mushrooms over brown rice pasta. One word, amazing. This was the first recipe I tried from your blog and will definitely not be the last.
Ela
Yay, I am so glad you loved the recipe, Joanne! Serving over brown rice pasta is a lovely idea. Thanks for your feedback! 🙂
Jocelyn W. Jones
Delish! Made for a new Mama’s meal train. Can’t wait to make it for my family next.
Ela
So happy you liked the recipe. 🙂
Emily Lynn Roque Cisneros
Good thing I doubled this recipe!! My husband can’t get enough! I subbed the cream and veggie broth (was out) for a quick “gravy” of 1/2 c. cashews blended smooth with 3 c. water (I doubled the rest, so just note that). Turned out PERFECT. I used portabellas instead of white mushrooms, too.
Definitely will be making this again!
My husband rates this 10/10 which has only happened a handful of times for the meals I’ve EVER made.
Ela
Such a nice compliment! Thanks for your feedback, Emily! I really appreciate it. 🙂
Nabeela
Made it this evening. It was absolutely delicious! Even the fussy eaters in my family enjoyed it
Ela
So happy you all loved the recipe! Thanks for your amazing feedback, Nabeela. 🙂
Silvana
Thank you! Cooked and was delicious. So easy and so tasty!
Ela
That’s awesome, Silvana! Thanks for your great feedback. 🙂
Lauren
This was fantastic! I jazzed it up with a variety of different types of mushrooms and baked some in the oven. Oh and I added kale! It was fab. Thank you so much for this recipe.
Ela
Thanks Lauren! So glad you loved the recipe. 🙂
Lisa
Best homemade stroganoff sauce ever! I substitute ” better than sour cream ” sour cream instead of milk. Everything else the same.
Ela
Yay! I am glad you loved the recipe, Lisa! Thanks for your amazing feedback. 🙂
Jade
Not sure what I did wrong but I ended up doctoring this dish. I read the reviews and decided to go with your original receipe before I added my own spin. I gave it 2 stars because it looked exactly like the picture but it tasted bland and bitter.
Ela
Such a pity you didn’t like the recipe. Something must have probably gone wrong… To me, it never tasted bitter or bland and I make it on a regular basis. It has received raving reviews on all social media platforms and on my blog but as you know every taste differs. 🙂
Mona Pap
just made this! god damn is it good!!!!! took my like an hour or 2 though, idk im tipsy, havent been tracking time. i wish i had vegan mashed potatoes
Mona Pap
i forgot to click the stars
Ela
So happy you loved the Mushroom Stroganoff, Mona! Thanks for your great feedback. 🙂
Dominique
This is so delicious! Just made it and my husband said it was the best vegan comfort food meal I have ever made 🙂 Thankyou for sharing your amazing recipes!
Dominique
Forgot to add – I also used oat milk 🙂
Ela
Thank you for the great feedback, Dominique. Would be awesome if you could also leave a rating for the recipe! ?
Dominique
Of course! 🙂
Ela
???
Christine Stewart
OMG! This is divine! I used oat milk. A keeper! . Thank you!
Ela
That’s awesome, Christine! Thanks for your feedback. Oat milk sounds great! ?
Heni
Soooooo soooo goooood! it was delicious! One of the best vegan recipes I think!
Ela
Awww, thank you, Heni! I am so pleased you liked the recipe! I recently made it again beause I love it as well. 🙂
Cat
Just made for me and a friend, and it is absolutely delicious. I made it with brown rice. Next time I will make it with pasta!
Ela
Glad you loved the recipe, Cat! 🙂
Collette
I have made this recipe a few times now. My favourite thing to do is to put the stroganoff over hot chips/fries 🙂
Ela
Sounds awesome! Never tried that. 🙂 Thanks for your feedback, Collette!
Richard Robinson
Just cooked this for the second time! Great!
Ela
Wonderful! Thanks for your feedback, Richard! 🙂
Jenni
I made this today with baby bellas. I used Ripple cream instead of milk. Other than that I followed the recipe and it was delicious! I served it over noodles because I don’t have any rice right now..This situation has caused people to crazy buy all the groceries. I am a new vegan, almost four months, so I still have some stuff left that I’m going to use. I bet rice would be better. I will make it again.
Ela
I am so glad you enjoyed the recipe! Serving it over noodles is delicious as well, you can try mashed potatoes too if you have potatoes left. Such a crazy time it is! 🙂
Much love, Ela