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.
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:)