This creamy Vegan Mushroom Stroganoff featuring fresh Chanterelle mushrooms is so easy to make in one pan and goes with rice, pasta or potatoes. This dish is flavorful and satisfying to be served for dinner or the holidays. Dairy and gluten free, too.
Adapted from my Vegetarian Mushroom Stroganoff, this recipe is completely vegan. Made with coconut milk instead of Creme Fraiche, this easy vegan entree is creamy and rich.
Chanterelle mushrooms can be found in Costco and are perfect for this stroganoff and other vegan Chanterelle recipes.
They have a “meaty” texture, making them an awesome substitute for meat. They have a lightly fruity, peppery taste that pairs perfectly with the other savory ingredients.
This Chanterelle Stroganoff is delicious with rice, pasta, mashed potatoes or even other pasta substitutes like spaghetti squash.
📋 Ingredients
- mushrooms – I used Chanterelles, but any mushrooms (like portobello or button) will work for this vegan stroganoff recipe
- onion
- garlic
- vegan butter or olive oil
- arrowroot or cornstarch – or, if you’re not on a gluten free diet, you can use 1 tablespoon of all-purpose flour
- vegetable broth
- Dijon mustard – you can substitute with yellow mustard
- smoked paprika – one of my favorite spices for adding a hint of smoky flavor to the dish
- full fat coconut milk – can be substituted with oat milk or even vegan sour cream
- salt
- pepper
- parsley
🔪 Instructions
1. Cook the vegetables
Melt the vegan butter or oil in a medium skillet over medium heat. Add the onion and cook until onion is translucent, about 5-7 minutes.
Add the mushrooms and cook until all the water evaporates and the mushrooms are slightly browned. Stir in the garlic and cook for 30 more seconds.
2. Add the broth
Meanwhile, in a small bowl or cup, combine the arrowroot or cornstarch with the mustard, smoked paprika, salt and pepper. Add the vegetable broth and whisk until there are no more lumps.
3. Mix everything and serve
Pour the mixture into the mushrooms and cook until it thickens. Pour in the coconut milk. Serve immediately over your pasta, rice or mashed potatoes with a sprinkling of parsley.
🍴 Serving Suggestions
- Roasted Garlic Mashed Potatoes
- Pasta
- Steamed Rice
🍲 Similar Recipes
- Vegan Mushroom Chili
- Marinated Mushroom Pasta Salad {Vegan}
- Vegan Mushroom Lasagna {No Tofu}
- The BEST Vegan Bolognese With Mushrooms {Slow Cooker Recipe}
📖 Recipe
Ingredients
- 12 oz mushrooms sliced
- ½ large onion finely minced
- 2 cloves garlic finely minced
- 2 tbsp vegan butter or olive oil
- 1 ¼ tsp arrowroot or cornstarch or 1 tbsp all-purpose flour
- ¾ c vegetable broth
- 1 tsp Dijon mustard
- ¾ tsp smoked paprika
- 5 tbsp full fat coconut milk
- ½ tsp salt
- ¼ tsp pepper
- 2 tbsp parsley chopped
Instructions
- Melt vegan butter or oil in a medium skillet over medium heat. Add onion and cook for 5-7 minutes or until onion is translucent.
- Add mushrooms and cook until all water evaporates and mushrooms are slightly browned, about 7 minutes. Stir in garlic and cook for 30 more seconds.
- Meanwhile, in a small bowl or cup, combine arrowroot or cornstarch, mustard, smoked paprika, salt and pepper. Add vegetable broth and whisk until no lumps remain.
- Pour the mixture into the mushrooms and cook until thickens, about 2-3 minutes. Pour in coconut milk. Serve immediately with a sprinkling of parsley.
