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
Margaret C Goodrich
Your recipes are amazing. I especially loved this one! It’s so creamy and delicious. I made this and served it over noodles. This is a recipe I will be making again and again. Thank you!
Ela
That’s wonderful, Margaret! So happy you love it! 🙂
Sue Tuffnell
Thanks for this recipe, it’s delicious. I added some mustard as per another reviewers suggestion, used mushroom and some homemade seitan steak cut into slices. Heaven.
Ela
So glad you loved it, Sue! 🙂
Richard
Hi Ella.
Just have to say “this recipe is delicious “.
I only have one adition which is not to everyone’s taste I must say ..
1 tsp of dijon mustard. Apart from that everything else is yummy ..
Ela
Sounds perfect, Richard. Thanks for sharing. 🙂
Anna
I make this pretty much once a week as a staple dinner. I usually pour it over farfalle and it is just one of my favorites. Thank you so very much.
Ela
Yay, sounds awesome, Anna! Thanks for your wonderful feedback. 🙂
Elizabeth Puranam
Hi Ela. Thank you so much for this recipe. I’ve always loved stroganoff but because I’m not much of a cook, thought it’s not something I could make so easily. The recipe is easy for a novice like me and the taste is so so good. Thank you!
Ela
Hello Elizabeth, I am so glad it turned out great! 🙂
Trevor Saunders
Made this last night, using a mix of woodland and chestnut mushrooms. It was absolutely delicious – though tasted better before I added a little chopped fresh tarragon which gave it a slightly aniseedy edge that I could’ve done without. I’ll definitely make this recipe again, though maybe add a little parsley next time, or no herbs at all ????
Ela
Awesome, Trevor! I am glad you liked it. Thanks for your feedback. 🙂
Stephanie
I love the base of this recipe! I used red cooking wine (instead of white) and vegan friendly Worcestershire sauce (instead of soy sauce). I also used a vegan beef broth. I was out of pasta so I just served it over quinoa. I’ll def make this again. YUM!
Ela
Sounds awesome, Stephanie! I am so glad you liked it. 🙂
Elis
This was soooo good! Great recipe!
Ela
Hi Elis, I am glad you liked it. 🙂
Yum
SO delicious, easy to make, minimal ingredients, it was such a lovely meal. Thank you! :))
Ela
That’s great! 🙂
Emily Holland
This was amazing! I didn’t add wine or vinegar, but did add a little scoop of miso paste. Next time I’m going to double the sauce recipe!
Ela
Hi Emily! Sounds amazing with miso paste. Happy it turned out great. 🙂
Greta
Thank you for this wonderfully simple, yet tasteful recipe, Ela! The few vegetables that are required takes almost no time to prep, and the rest of the process flows very easily, too! We added diced eggplant and carrot slices to ours, as well as a homemade vegan cream sauce instead of the milk. It was TO DIE FOR! I cannot wait to use your amazing recipe again & try out your others! Again, thank you from two very full people!
Ela
Sounds wonderful dear Geta! I am so glad you enjoyed this recipe. Thanks for your feedback. 🙂
Jen
Oooh what vegan cream sauce do you use Greta? ????
Sharon
Probably a cashew cream. I use 4 Tbs cashews to half a cup of water and blend till smooth in my magic bullet.
Ela
Thanks for sharing, dear Sharon. 🙂
Robin Richey
I think I had too much onion in my pan. The video had less than me and it seemed to be too sweet. 3/4 loved it. Not sure what else I could do to change out the “sweetness”. I will make it again.
Ela
Hi Robin, my onion was probably smaller than yours. You can use just half of it next time. 🙂
Roberta
The recipe was very good but I had saved it, and made it several times, under my Instant Pot subfolder.
How come the link no longer describes an Instant Pot version? I liked that one better.
Thanks
Ela
Hi Roberta, I never described an Instant Pot version in the post. Maybe that was a different blogger? 🙂
Glad you liked it.
Roberta
So sorry for the confusion. So let me clarify that what I mentioned by “I liked that one better” I did not mean as taste but to make, simply because I like using the instant pot. Your recipe was really good and I will make it again.
Ela
No worries, Roberta. 🙂
Emma Bollington
This was absolutely amazing. Thank you so muchnfor sharing this recipe. I omitted the wine and did not use balsamic vinegar and served over polenta with a tablespoon of basil pesto on top. Just delicious.
Ela
Sounds great, Emma! 🙂
Shanasy
Made this today. For the milk, I used cashew milk and it turned out absolutely delicious! The only reason I gave it 4 stars was because the 5-minute prep time was inaccurate. It took me a lot longer than that to prep as there is a fair amount of dicing and slicing to do and uses a lot of ingredients. However…..YUM…it is well worth it!!!!!!
Danielle Palmer
It’s been awhile since I found a recipe that I want to keep in my weekly rotation. I’m dairy free right now for nursing purposes and it can be hard to find recipes that are good. This was great!! I used the balsamic vinegar and soy sauce version. I did use nutritional yeast and I used oat milk. Served over pasta. I’m not vegan or vegetarian so would probably try over steak as well.
Highly recommend!
Ela
Hi Danielle, I am so glad you loved the recipe. 🙂
Anna
This was amazing. Thank you. I think adding some type of citrus like lime or lemon at the end gives it more of a cheese tang. Besides that the recipe was perfect. Thank you!
Ela
You are very welcome, Anna! Glad you liked the recipe. 🙂
Tamara Hanel
This is really, really tastee. Can’t decide whether to pour over rice or pasta tonight. I’m trying to use up and abundance of mushrooms so I’ll be trying your Mushroom Bourguignon Recipe tomorrow. Thanks for the great recipe.
Ela
You are very welcome! I am so glad you love it. Thanks for your feedback, Tamara. 🙂
Jennifer
Yum!! No complaints at all. The whole family loved it (which is rare!)
Ela
Sounds terrific, Jennifer! Thanks for your great feedback. 🙂
Grace
Absolutely delicious, Made this with Japanese style rice, lovely filling dinner.
Ela
So glad it turned out amazing! Thanks for your feedback, Grace. 🙂
Molly
Wow, I was surprised by this! Normally I am not impressed by vegan versions of non-vegan recipes, especially when creaminess is involved, but this tasted great and the cream (using coconut milk) worked really well! Only change I made was vodka instead of wine.
Ela
So glad you enjoyed it, Molly! Thanks for your feedback. 🙂
Victoria
It looks amazing I can’t wait to try it what could I use instead of soy sauce,? My son has an allergy
Ela
Hi Victoria, you can use coconut aminos instead or just leave it out. 🙂