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
Mariana
OMG this recipe was sooo delicious I can’t stop myself from spooning from the pot even when I just finished a huge bowl with wild rice! (Shame on me)… I just changed a few things because that’s what I had at home… I used a little vodka instead of wine to deglaze the pan, a dense home made cashew milk and a big spoon of Vegemite and it turned out incredibly creamy and flavorful! I also used button, shiitake and oyster mushrooms. Simply amazing, thank you so much!!! ????????????????????????
Ela
That sounds amazing, Mariana! I am so glad you loved the recipe. 🙂
Thanks for your fab feedback! 🙂
Emalay
I will for sure be making this recipe again. It’s so delicious.
I made the recipe exactly as stated and wouldn’t change a thing.
Thanks for a fabulous recipe.
Ela
You are very welcome, Emalay! Thanks for your feedback. 🙂
Gayatri A.
This is the most precise and yummy recipe of stroganoff I have come across till date! Tried it and repeated it thrice already! The recipe works well even if one doesn’t have onion powder and garlic powder. Thank you Ms, Michaela for this magic portion!
P.S.:- New year greetings from India 🙂
Ela
You are very welcome, Gayatri! Thanks for your lovely comment. 🙂
Peggy
Totally delicious. My husband and I both wanted more! I couldn’t believe the flavor.
Ela
So glad you both loved it! Thanks for your feedback, Peggy. 🙂
Greg
Made tonight with Whole Grain Rotini and shiitake mushrooms. Awesome. Hint: add a little ground white pepper.
Ela
So happy you liked it, Greg! 🙂
Laurie
This is absolutely delicious! I didn’t have wine and it still had amazing flavour! A new favourite!
Ela
Fantastic! So glad you enjoyed it, Laurie. 🙂
Mindy
I have tried a lot of these recipes and this is my favorite! I tweeked a little bit though. I used dried shitake mushrooms, the mushroom water and Braggs liquid aminos in it. The mushroom water and the reconstituted mushrooms intensfied the mushroom flavor. Highly recommend adding these in. I also used vegan classic flavor meatballs. YUM! So doing this one again. Thank you for sharing this recipe with us! SO GOOD!
Ela
You are very welcome, Mindy! I am so glad you love it. 🙂
Carolina
very delicious. Thanks for your recipe. My husband and me love it.
Ela
That’s good to hear, Carolina! Thanks for your great feedback. 🙂
Diane B.
This turned out soooooo good, thank you! I’m doing vegan again, and gluten free this time, so I appreciate your recipes.
Ela
I am glad you enjoyed it, Diane! Happy to hear that my recipes are helpful. 🙂
Kim
I have powdered yeast not flakes.Can I use that instead?
How much nutritional powdered yeast would I need?
Thanks
Kim
Ela
Hi Kim, yes, that’s totally fine. Use 1/2 to 3/4 tbsp (or more to taste). 🙂
Korina
Made tonight for the family. They all loved it. Forgot to add the almond milk as I added the flour right to the pan after the broth boiled but everyone said it turned out amazing. We are dairy free because of allergies so I added non vegan protein and put it over baby baker potatoes. Total hit and will be using again in the future!!
Ela
Sounds great, Korina! I am glad everyone liked it. Thanks for your feedback! 🙂
Bella
Hello! 🙂 I have a question, please. Do you think i can replace the cornstarch with arrowroot flour?
Ela
Absolutely! That should be totally fine. 🙂
Alex
Hi Ela please do you think it can last 5 days in the fridge? thanks heaps
Ela
Maybe, I cannot promise it. It should be definitely good for 3-4 days. 🙂
Caila
I made this last night and it was a huge hit for my family. Absolutely delicious, my sister even called it a comfort food! I made one alteration however, I substituted the corn starch for tapioca flour with the same amount because I didn’t have that ingredient. It worked very well. Thank you for this recipe!
Ela
That’s so good to hear, Caila! I am so happy you and your family loved it. Thanks for your feedback. 🙂
Brenda
Made this tonight.. It was AMAZING! I had three boxes of mushrooms I had to use.. So GLAD I picked this recipe! Thank you!
Ela
That’s awesome, Brenda! I am so glad you liked it. 🙂
CAROL
Thank you for this, I made it last night, It was gorgous a real keeper, I added organic leeks, because I love them, Omitted the cornstarch and stock, I added a small bottle of white wine instead and soaked a handful of cashews in hot water then blended in the vitamix. It was beautfil although I wasnt too keen on the fresh tarragon, so I will use just thyme next time, I added a squeeze of fresh lemon too.
Ela
Thanks for your great feedback, Carol! I am glad it turned out delicious! 🙂
Lillian M.
I made this for dinner last night and it was DELICIOUS!! From the recipe and reviews, I decided to used canned coconut milk. That made me a little nervous because I am not the biggest coconut lover. BUT– it turned out so much better and creamier than I anticipated. I served it over noodles and we decided that it is definitely a repeat recipe! I look forward to trying more of your recipes. Thanks again!
Ela
That’s awesome, Lillian! I am so happy you loved it. Thanks for your feedback! 🙂
JJ
How much pasta would this serve with?
Ela
I would say 8-10 oz pasta or even more. 🙂
Marie
Yummy and easy I didn’t have any wine but I did add a cup to frozen peas.
Ela
I am glad you liked it, Marie. 🙂
Martin
This is so easy and DELICIOUS. Everytime I make this for my friends and I someone ALWAYS asks for the recipe.
Ela
Aww, that’s so good to hear, Martin! Thanks so much for your great feedback and for recommending my recipe. 🙂
Emily
Sooooo yummy. Made with white wine and nutritional yeast as suggested. I fried shredded cabbage with the other ingredients. Served with rice and topped with fresh thyme. Thank you!
Ela
Sounds amazing, Emily! I am so glad you enjoyed it. 🙂
Earl M
So, tonight I tried the Mushroom Stroganoff. It was delicious. ????I followed your instructions almost to the letter. I had baby portobello mushrooms on hand, so I used them, and I skipped the nutritional yeast. At seems as though this will now become a weekly staple for supper at my house. I’ve been WFPB now since May 28th, and I think this may be the best meal I’ve had. This is one that could bring some non-believers over to plant based. Keep it up! Thanks.
Ela
Wow, that’s wonderful! I am so glad you enjoyed this meal. Thanks for your nice comment, Earl. 🙂
HKC
Hello, I really want to try this recipe but now have to be soya free due to allergy. Is there any alternative to the soya/tamari or can I leave it out? Thanks
Ela
Sure, use coconut aminos or leave it out. 🙂