This creamy and one-pot Vegan Mushroom Stroganoff is as easy to make as it is delicious to eat. It’s the ultimate comfort dish that gets along nicely with mashed potatoes, rice, or pasta. What’s even better? It’s easy to make with everyday ingredients.
I think we can all agree - Creamy Vegan Mushroom Stroganoff is the ultimate comfort food.
Whatever the occasion is, this simple and easy mushroom dish is guaranteed to satisfy. What's also important - it cooks in minutes and so versatile.
Pronounced "Строганов" [ˈstrɔːɡənɔːf], it is traditionally a russian dish.
Typically, the Stroganoff recipe is made with Beef and sour cream. Back in my pre-vegan days, I made chicken stroganoff and my non-vegan family loves that recipe too.
After I switched to a plant-based diet, mushrooms became an integral part of my meals.
Vegan mushroom recipes in general are the best and so easy. You can roast them, marinate or sauté and serve them on top of creamy polenta or mashed potatoes.
Adapted from my Vegetarian Mushroom Stroganoff, this one-pot stroganoff recipe is completely vegan. Made with coconut milk instead of Creme Fraiche, this easy plant-based entree is creamy and rich.
I'll show you how to cut a chanterelle mushroom as well as how to prepare this one-pot easy Vegan Mushroom Stroganoff that is simply the best.
This One Pot of Vegan Mushroom Stroganoff with coconut milk is delicious with rice, pasta, mashed potatoes, or even other pasta substitutes like spaghetti squash.
Here's Why This Recipe Works
- simple. This dairy-free Vegan Stroganoff sauce is very easy, no soaking the cashews, making cashew cream or vegan "buttermilk" with the vinegar. The recipe is much easier and simpler. Coconut milk along with vegetable broth and spices makes the best vegan mushroom sauce ever; You'll love the savory flavor of it;
- quick. My creamy vegan Mushroom Stroganoff recipe 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 special occasions such as Thanksgiving or Christmas.
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 other mushrooms (like baby bella mushrooms, button, or cremini mushrooms) will work for this one-pot vegan mushroom stroganoff recipe. 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.
- arrowroot or cornstarch - these are used as a thickener for this easy vegan Mushroom Stroganoff sauce. If you’re not on a gluten-free diet, you can use 1 tablespoon of all-purpose flour.
- Dijon mustard is used for the easy creamy Stroganoff sauce. You can substitute with yellow mustard or coarse ground dijon mustard
- smoked paprika - one of my favorite spices. It adds a hint of smoky flavor to the dish
- full-fat coconut milk – can be substituted with oat milk or even vegan sour cream. In this vegan mushroom stroganoff, only a small amount of coconut milk is used, so I recommend using plant-based milk that has a creamy taste like coconut milk or cashew milk.
- Cut the Chanterelles
Wash the Chanterelle mushrooms under 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 a damp paper towel and trim off the woodsy ends.
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 cooks 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 Gluten Free Vegan Mushroom Stroganoff, use arrowroot powder or cornstarch in place of 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 to garnish with fresh parsley. Enjoy!
Tips for the BEST Vegan Mushroom Stroganoff
- Heat. Cook mushrooms on medium-high heat which allows them to slowly evaporate all liquid while they caramelize. With low heat, mushrooms will cook in their own liquid and will be more boiled versus sautéed. With high heat you risk burning the mushrooms;
- Crowding the pan. Make sure to use an adequate size pan for the amount of mushrooms that you have. If the pan is too small, you're risking overcrowding it with mushrooms. It will result in soggy mushrooms.
- Slicing the mushrooms too thin. Remember to slice the mushrooms into bite-size pieces. During cooking, mushrooms tend to release lots of liquid and shrink. If you cut them too small, the sautéed mushrooms in your vegan Mushroom Stroganoff might be too tiny and without much texture.
- Washing the mushrooms. Some mushrooms like Chanterelle mushrooms or Porcini need washing prior to cooking. The other types like Portobello, Button or Shiitake mushrooms don't need washing. They're like sponges and will soak up all water making them soggy. That being said, mushrooms might have some dirt on them so I recommend wiping them down with a damp paper towel and trimming the woodsy ends.
- Adding the salt. Salt draws out the moisture so if you salt the mushrooms right away, they'll be cooking in their own liquid.
Frequently Asked Questions
You can use all-purpose flour to thicken the sauce. If you follow a gluten-free diet, replace the flour with cornstarch or arrowroot powder.
Technically speaking it originated in Russia. However originally, this dish was made with beef and it was created by French chef Andre Dupont in 1871. Beef Stroganoff is named after Russia's Minister of the Interior Duke Aleksander Stroganov.
Vegan 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 the Pacific North West or Michigan? Good for you. Enjoy this Vegan 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.
Yes. Use 2 tablespoons of Tamari or Low Sodium Soy Sauce instead.
Making Ahead Of Time Instructions
This easy one-pot Vegan Mushroom Stroganoff can be made ahead of time. This especially comes in handy if you're cooking for the holidays or special occasions and need to make lots of food.
Here're two ways how you can make this recipe in advance.
The first option is to sauté the mushrooms the day before, store them in a fridge and then finish with the sauce on the day you're planning to serve them.
The second option is to cook easy vegan mushroom stroganoff from start to finish, refrigerate and then just reheat on the stove with a splash of vegetable broth.
📖 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. Easy Vegan Mushrooms Stroganoff is already a 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.
Optional wine. 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.
Cheese. 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 dose of vitamins like Vitamin B6 and B12.
Traditionally, Mushroom Stroganoff is served with french fries. In the US, however, most people like to serve this dish with 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 (use gluten-free pasta if you need to) according to the package instructions and toss it with my dairy-free Mushroom Stroganoff. Yum!
In my opinion, this healthy Mushroom Stroganoff tastes amazing with mashed potatoes. They absorb the creamy Stroganoff sauce making the whole dish taste juicy and delicious.
My second choice would be simple Basmati 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.
Storage And Reheating
Refrigerating. Make sure to cover and refrigerate the leftovers of one pot Vegan Mushroom Stroganoff immediately or within 2 hours. Properly stored it will keep for 2 days in the refrigerator.
Reheating. Add Vegan 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. OR if you're really short on time, reheat vegan stroganoff in a microwave for 15-20 seconds.
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.
The Complete Guide To An Easy Vegan Mushroom Stroganoff
- 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
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.
- 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 the mashed potatoes, pasta or rice. Don't forget a final sprinkling of parsley. Enjoy!
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. Refrigerating. Make sure to cover and refrigerate the leftovers of one pot 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. OR if you're really short on time, reheat vegan stroganoff in a microwave for 15-20 seconds. Making ahead of time. There are two ways to make it work. First option is to sauté the mushrooms the day before, store them in a fridge and then finish with the sauce on the day you're planning to serve them. Second option is to cook easy vegan mushroom stroganoff from start to finish, refrigerate and then just reheat on the stove with a splash of vegetable broth.
This was a very easy one pan dish, with so much creamy flavor. I used crimini and button mushrooms, and added Trader Joe's "Mushroom & Company Multipurpose Umami Seasoning Blend" which amps up the mushroom flavor. I served over wide egg noodles. In the future I might try making a homemade vegan creme fraiche to replace the coconut cream. I might also try adding the wine and miso in future versions. Super delicious and satisfying. Thank you!!
Beth, thank you so much for your comment and a 5-star rating! I'm happy you enjoyed this recipe!
Molly Sims says
This was delicious and my meat eating husband loved it too! Next time I need to use more mushrooms because they shrink a lot once cooked.
Hi Molly! Thank you so much for your comment and a 5-star rating! I'm so happy you and your husband enjoyed this mushroom stroganoff recipe!
What an amazing recipe! I have not made it yet. I was so used to making stroganoff with sour cream and beef when I was cooking in hotel, I love to get the inspiration to make it with these ingredients and I can just taste it over those creamy garlic mashed potatoes! when I see those packs of mushrooms for 50% off, I will make this right away and save a bit of money in the process.
Hi Carol! Yes, Stroganoff is typically made with beef, but I have to say the recipe works beautifully with mushrooms too. Definitely give it a try when you see mushrooms on sale:)
Natalia Bartkova, DDS says
I love any dishes with mushrooms .
You website was so saturated with ads I finally gave up trying to actually read the recipe and instructions.
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.
Great recipe with egg noodles!!
Indeed! Serving stroganoff over egg noodles is delicious.
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.
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.
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.
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.
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!
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!
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:)