This 30-minute creamy Vegan Mushroom Stroganoff recipe featuring fresh 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 free and gluten free, too.
I think we can all agree - Creamy Mushroom Stroganoff is an ultimate comfort food.
Whatever the occasion is, this simple mushroom dish is guaranteed to satisfy. What's also important - it cooks in minutes and so versatile.
Mushroom recipes in general are the best and so easy. You can roast them, marinate or sauté and serve on top of creamy polenta or mashed potatoes.
Adapted from my Vegetarian Mushroom Stroganoff, this recipe is completely vegan. Made with a coconut milk instead of Creme Fraiche, this easy plant-based 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. Chanterelles have a lightly fruity, peppery taste that pairs perfectly with the other savory ingredients.
I'll show you how to cut a chanterelle mushroom as well as how to prepare a Vegan Stroganoff that is simply the best.
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This One-Pot Mushrooms Stroganoff is delicious with rice, pasta, mashed potatoes or even other pasta substitutes like spaghetti squash.
🥣 Here's Why This Recipe Works
- simple. My dairy-free Stroganoff sauce is very simple, no soaking the cashews or making a vegan "buttermilk" with the vinegar. Coconut milk along with vegetable broth and spices makes the best vegan mushroom sauce ever; You'll love the savory flavor;
- quick. My creamy vegan Mushroom Stroganoff is a super easy dish, it's ready to be enjoyed in just 30 minutes.
- great for any occasion. This recipe is great for a busy weeknight meal as well as for the special occasions such as Thanksgiving or Christmas.
📋 Ingredients
Here's an overview of the specific ingredients for this recipe. For the exact ingredients and measurements, please scroll to the recipe card below.
- mushrooms – I used Chanterelles, but any mushrooms (like portobello or button) will work for this one pot stroganoff recipe
- vegan butter or olive oil
- arrowroot or cornstarch – these are used as a thickener for a Stroganoff sauce. Iff you’re not on a gluten free diet, you can use 1 tablespoon of all-purpose flour
- Dijon mustard - you can substitute with a yellow mustard or course ground dijon 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
🔪 Instructions
- Cut the Chanterelles
Wash your Chanterelles under a cold water. They may have pine needles or pieces of moss attached to the caps so make sure to clean them well. Let the mushrooms drain in a colander.
Note: If you're using Portobello mushrooms, don't wash them under the water. Instead, you can wipe the caps clean with the damp paper towel.
Place mushrooms on a cutting board. Cut a thin slice off the bottom of each stem and quarter the mushroom.
- Cook the onion
Melt the vegan butter or olive oil in a large skillet over medium heat. Add the onion and cook stirring occasionally until the onion is translucent, about 7-10 minutes.
- Cook the mushrooms
Add the mushrooms and cook until all water evaporates and the mushrooms are slightly browned, about 7-10 minites.
Note that mushrooms tend to release lots of liquid during cooking. Don't overcrowd the skillet and if necessary cook in batches. When all liquid cook out, the mushroom will shrink.
Stir in the garlic and cook for 30 more seconds.
- Prepare a mushroom stroganoff sauce
Meanwhile, in a small bowl or cup, combine the all-purpose flour with the mustard, smoked paprika, salt and pepper. Add the vegetable broth and whisk until there are no more lumps.
Note: for Vegan Gluten Free Mushroom Stroganoff, use arrowroot powder or cornstarch in place of an all-purpose flour.
- Mix everything
Pour the mixture into the mushrooms and simmer until it thickens. Pour in the coconut milk.
At this point, taste the mushrooms and the sauce. Make sure it's properly seasoned and if necessary, add more salt and pepper.
- Serve Vegan mushroom stroganoff with mashed potatoes, pasta or rice. Don't forget a final sprinkling of fresh parsley. Enjoy!
👩🏻🍳 Chef's Tip
To add even more flavor to this dairy-free Vegan Stroganoff, go ahead and pour in ¼ cup of white wine into the cooked mushrooms. Allow it to evaporate for about 2-3 minutes before adding a Stroganoff sauce.
In addition, if you want a bit of a "cheese" flavor in your Stroganoff, add 1-2 tablespoons of Nutritional yeast. It does two things. First - makes the mushrooms taste even yummier, second - provides a good does of vitamins like Vitamin B6 and B12.
💭 Frequently Asked Questions
You can use all-purpose flour to thicken the sauce. If you follow a gluten-free diet, replace the flour with the cornstarch or arrowroot powder.
Technically speaking it originated in Russia. However originally, this dish was made with beef and it was created by a French chef Andre Dupont in 1871. Beef Stroganoff is named after Russia's Minister of the Interior Duke Aleksander Stroganov.
Mushroom Stroganoff is the adaptation of a famous and well known recipe of Beef Stroganoff.
The original creamy component in a Stroganoff sauce is sour cream. Nowadays many grocery stores sell vegan sour creams. You can certainly use it your Stroganoff recipe. I like to use coconut milk. It's very rich and creamy. When you mix it with a vegetable broth and spices, it creates a perfectly delicious Stroganoff sauce.
Any mushrooms you can find. I love Chanterelles, however they're mostly available in fall.
Portobello mushrooms, white Button mushrooms or Shiitake are sold in all grocery stores are available all year round.
Do you live in a Pacific North West or Michigan? Good for you. Enjoy this Mushroom Stroganoff with the mushrooms found in the woods in your area - Oyster mushrooms, Chicken of the woods, Hen of the woods are all great choices.
📖 Recipe Variations
Fresh Herbs. Mushrooms pair wonderfully with many herbs. You can use them in addition or instead of parsley. My favorite herbs to use with mushrooms are thyme and dill. If you use fresh thyme, I recommend cooking the leaves for a few minutes along with mushrooms. That way the cooked mushrooms will be even more aromatic.
Vegetables. To make this vegan one pot mushroom Stroganoff more hearty and rich, you can sauté some vegetables along with the onion. I recommend leeks and fennel. If you use leeks, you can omit the onion. Asparagus will be a wonderful addition too.
Flavor. Mushrooms Stroganoff is already delicious dish. However, there's one ingredient that I add to almost every vegan dish. It's White Miso Paste. It's my vegan staple. Miso paste adds a complex umami flavor, that is both savory and earthy. It makes any dish stand out.
🍴 Serving Suggestions
Traditionally, Stroganoff is served with french fries. In the US however, most people like to serve this dish with the egg noodles, which are not a vegan ingredient.
You can certainly use any other pasta type that doesn't contain eggs. Just cook the pasta and toss it with my dairy-free Stroganoff. Yum!
In my opinion, this healthy Mushroom Stroganoff tastes amazing with the mashed potatoes. They absorb the creamy Stroganoff sauce making the whole dish taste juicy and delicious.
My second choice would be a simple steamed rice.
Finally, don't forget to pair this vegan Stroganoff with a healthy side salad. I recommend a Creamy Cauliflower Cucumber Salad or Vegan Beet Salad.
♨️ Storing And Reheating
Make sure to cover and refrigerate the leftovers of Vegan Mushroom Stroganoff immediately or within 2 hours. Properly stored it will keep for 2 days in the refrigerator.
To reheat - add Mushroom Stroganoff along with a few splashes of vegetable broth or plant-based milk to a medium pan. Simmer on a medium low heat for a few minutes until heated through.
🍲 Similar Recipes
If you make this recipe, please leave me a comment below and rate it. I always appreciate the feedback. Also, you can follow me on Facebook, Instagram, or Pinterest.
If you're looking for a quick overview of the recipe, please check out my Mushroom Stroganoff Web Story.
📖 Recipe
Ingredients
- 12 oz mushrooms sliced
- ½ large onion finely minced
- 2 cloves garlic finely minced
- 2 tablespoon vegan butter or olive oil
- 1 ¼ teaspoon arrowroot or cornstarch or 1 tablespoon all-purpose flour
- ¾ c vegetable broth
- 1 teaspoon Dijon mustard
- ¾ teaspoon smoked paprika
- 5 tablespoon full fat coconut milk
- ½ teaspoon salt
- ¼ teaspoon pepper
- 2 tablespoon parsley chopped
Instructions
Cut the mushrooms
- Wash your Chanterelles under a cold water. They may have pine needles or pieces of moss attached to the caps so make sure to clean them well. Let the mushrooms drain in a colander.
- Note: If you're using Portobello mushrooms, don't wash them under the water. Instead, you can wipe the caps clean with the damp paper towel.Place mushrooms on a cutting board. Cut a thin slice off the bottom of each stem and quarter the mushroom.
Cook the onion
- Melt the vegan butter or olive oil in a large skillet over medium heat. Add the onion and cook stirring occasionally until the onion is translucent, about 7-10 minutes.
Cook the mushrooms
- Add the mushrooms and cook until all water evaporates and the mushrooms are slightly browned, about 7-10 minutes.Note that mushrooms tend to release lots of liquid during cooking. Don't overcrowd the skillet and if necessary cook in batches. When all liquid cook out, the mushroom will shrink. Stir in the garlic and cook for 30 more seconds.
Prepare a mushroom stroganoff sauce
- Meanwhile, in a small bowl or cup, combine the all-purpose flour with the mustard, smoked paprika, salt and pepper. Add the vegetable broth and whisk until there are no more lumps.
- Note: for Vegan Gluten Free Mushroom Stroganoff, use arrowroot powder or cornstarch in place of an all-purpose flour.
Mix everything
- Pour the mixture into the mushrooms and simmer until it thickens. Pour in the coconut milk.
- At this point, taste the mushrooms and the sauce. Make sure it's properly seasoned and if necessary, add more salt and pepper.
Serve
- Serve Vegan mushroom stroganoff with the mashed potatoes, pasta or rice. Don't forget a final sprinkling of parsley. Enjoy!
Video
Notes
Portobello mushrooms, white Button mushrooms or Shiitake are sold in all grocery stores are available all year round.
Do you live in a Pacific North West or Michigan? Good for you. Enjoy this Mushroom Stroganoff with the mushrooms found in the woods in your area - Oyster mushrooms, Chicken of the woods, Hen of the woods are all great choices. Storing. Make sure to cover and refrigerate the leftovers of Vegan Mushroom Stroganoff immediately or within 2 hours. Properly stored it will keep for 2 days in the refrigerator. Reheating. Add Mushroom Stroganoff along with a few splashes of vegetable broth or plant-based milk to a medium pan. Simmer on a medium low heat for a few minutes until heated through.
Natalia Bartkova, DDS says
I love any dishes with mushrooms .
MarkB says
You website was so saturated with ads I finally gave up trying to actually read the recipe and instructions.
Iryna says
Mark, I'm sorry you didn't get a chance to get to a recipe. Reader's experience is very important to me so I'm going to be looking into this issue further and see what I can do. If you prefer I can email you the recipe.
Mary says
Great recipe with egg noodles!!
Iryna says
Indeed! Serving stroganoff over egg noodles is delicious.
Karen says
This is a quick and easy meal. It has good flavor but I had to add a little bit more salt. I also added a quarter of a pound of cooked impossible meat. I didn’t have coconut milk on hand so I used 3 tablespoons of coconut cream instead. I put it over cauliflower spaghetti noodles.
Iryna says
Karen, thank you so much for your comment and a 5-star rating! I'm happy you liked this recipe. Adding an impossible meat sounds like a great idea.
Kulia says
Yummy!!!
Andrea Shine says
I made this for dinner tonight and my whole family loved it. I served it on creamy vegan polenta. My family like their mushrooms firm so I changed the cooking process by cooking the mushrooms first and then setting them aside and added them back to the sauce just before serving. Excellent recipe.
Iryna says
Hi Andrea! Thank you so much for your comment! I'm happy you and your family enjoyed this recipe! Serving the dish with vegan polenta is a wonderful idea.
Carla. says
It realy does! Wow, thank you! I'm new with Jackfruit, but now I know where to buy it and I have a can in my kitchen! 🙂
Thank you for the instructions. I'll let you know when I try it!
^^
Carla says
Hi!
I was reading and getting hungry with this amazing recipie.
I thought, since this is an original dish with beef, would you use JackFruit instead?
How would you prepare it?
Thank you for your blog. It's really inspiring!
C.
Iryna says
Hi Carla! Thank you for your kind words! Yes, I would totally make it with jackfruit. I suggest using a canned jackfruit in brine or water. First, you're going to need to drain it and cut into thin slices. Then you can saute the onion for 7 minutes. Add jackfruit, cover with a lid and cook on a medium heat until it softens, about 15-20 minutes. You might need to add more oil at this point. Using a potato masher, mash the jackfruit until it resembles shredded "meat", add garlic and follow recipe steps 3 and 4. Hope this helps:)