Vegan Mushroom Stroganoff – Creamy, Comforting, and Easy

This Vegan Mushroom Stroganoff is cozy, hearty, and surprisingly simple to make. It brings all the creamy, savory richness of classic stroganoff, without any dairy or meat. Tender mushrooms, silky sauce, and a hint of tang make each bite memorable.

Serve it over pasta, rice, or mashed potatoes, and you’ve got a weeknight winner that still feels special. It’s the kind of dish you’ll want on repeat when you need comfort fast.

Vegan Mushroom Stroganoff - Creamy, Comforting, and Easy

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Ingredients Method

Ingredients

  

• Mushrooms (20–24 oz): Cremini or baby bella are great. Add a handful of shiitake or oyster for extra depth.
• Onion (1 medium), finely chopped
• Garlic (3–4 cloves), minced
• Vegan butter or olive oil (2–3 tbsp)
• Flour (2 tbsp): All-purpose or a gluten-free blend, for thickening.
• Vegetable broth (1 1/2 cups)
• Dry white wine (1/3 cup): Optional, but great for brightness. Use more broth if skipping.
• Vegan Worcestershire (1–2 tsp): Or tamari/soy sauce for umami.
• Dijon mustard (1–2 tsp)
• Smoked paprika (1/2 tsp): Optional, adds warmth.
• Thyme (1 tsp dried or 1 tbsp fresh), plus more to taste.
• Bay leaf (1), optional.
• Non-dairy cream (3/4–1 cup): Coconut cream, cashew cream, or unsweetened oat cream.
• Lemon juice (1–2 tsp) or apple cider vinegar for tang.
• Salt and black pepper, to taste.
• Fresh parsley, chopped, for garnish.
• Base for serving: Wide pasta (like pappardelle), egg-free noodles, rice, or mashed potatoes.

Method

 

1. Prep the mushrooms: Wipe them clean and slice thick. Larger pieces keep the texture meaty and prevent them from shrinking too much.
2. Sauté aromatics: Heat vegan butter or olive oil in a large skillet over medium heat. Add onion and a pinch of salt. Cook 5–7 minutes until soft and translucent. Add garlic and cook 30 seconds, just until fragrant.
3. Brown the mushrooms: Add the mushrooms and a small pinch of salt. Spread them out and cook undisturbed for 2–3 minutes to get color. Stir occasionally and cook 6–8 minutes more until browned and most liquid evaporates.
4. Build flavor: Sprinkle in flour and stir to coat the mushrooms. Cook 1 minute. Pour in the wine (if using), scraping up any browned bits. Let it bubble and reduce by half.
5. Simmer the sauce: Add vegetable broth, Worcestershire or tamari, Dijon, thyme, paprika, and bay leaf. Stir well, bring to a gentle simmer, and cook 6–8 minutes until slightly thickened.
6. Make it creamy: Lower the heat. Stir in your non-dairy cream. Simmer 2–3 minutes more, then add lemon juice. Taste and adjust salt, pepper, and acidity. Remove bay leaf.
7. Cook your base: Meanwhile, prepare pasta, rice, or potatoes according to package directions. Reserve a splash of starchy pasta water if serving with noodles.
8. Toss and finish: If serving with pasta, add cooked pasta directly to the pan with a splash of pasta water to help the sauce cling. Stir in parsley. For rice or potatoes, spoon stroganoff over the top and garnish.
9. Serve: Top with more parsley and cracked black pepper. Add a squeeze of lemon if you like extra brightness.

What Makes This Recipe So Good

• Deep, savory flavor: A mix of mushrooms, aromatics, and umami boosters creates a rich sauce without meat or dairy.
• Quick and weeknight-friendly: Most of the work happens in one pan and comes together in about 35 minutes.
• Creamy without cream: Coconut milk, cashew cream, or dairy-free sour cream makes the sauce silky and satisfying.
• Flexible and forgiving: Swap mushrooms, adjust seasonings, and use whatever pasta or base you prefer.
• Meal-prep friendly: The flavors deepen as it rests, and it reheats well for leftovers.

What You’ll Need

• Mushrooms (20–24 oz): Cremini or baby bella are great. Add a handful of shiitake or oyster for extra depth.
• Onion (1 medium), finely chopped
• Garlic (3–4 cloves), minced
• Vegan butter or olive oil (2–3 tbsp)
• Flour (2 tbsp): All-purpose or a gluten-free blend, for thickening.
• Vegetable broth (1 1/2 cups)
• Dry white wine (1/3 cup): Optional, but great for brightness.

  Use more broth if skipping.

• Vegan Worcestershire (1–2 tsp): Or tamari/soy sauce for umami.
• Dijon mustard (1–2 tsp)
• Smoked paprika (1/2 tsp): Optional, adds warmth.
• Thyme (1 tsp dried or 1 tbsp fresh), plus more to taste.
• Bay leaf (1), optional.
• Non-dairy cream (3/4–1 cup): Coconut cream, cashew cream, or unsweetened oat cream.
• Lemon juice (1–2 tsp) or apple cider vinegar for tang.
• Salt and black pepper, to taste.
• Fresh parsley, chopped, for garnish.
• Base for serving: Wide pasta (like pappardelle), egg-free noodles, rice, or mashed potatoes.

How to Make It

1. Prep the mushrooms: Wipe them clean and slice thick. Larger pieces keep the texture meaty and prevent them from shrinking too much.
2. Sauté aromatics: Heat vegan butter or olive oil in a large skillet over medium heat. Add onion and a pinch of salt.

   Cook 5–7 minutes until soft and translucent. Add garlic and cook 30 seconds, just until fragrant.

3. Brown the mushrooms: Add the mushrooms and a small pinch of salt. Spread them out and cook undisturbed for 2–3 minutes to get color.

   Stir occasionally and cook 6–8 minutes more until browned and most liquid evaporates.

4. Build flavor: Sprinkle in flour and stir to coat the mushrooms. Cook 1 minute. Pour in the wine (if using), scraping up any browned bits.

   Let it bubble and reduce by half.

5. Simmer the sauce: Add vegetable broth, Worcestershire or tamari, Dijon, thyme, paprika, and bay leaf. Stir well, bring to a gentle simmer, and cook 6–8 minutes until slightly thickened.
6. Make it creamy: Lower the heat. Stir in your non-dairy cream.

   Simmer 2–3 minutes more, then add lemon juice. Taste and adjust salt, pepper, and acidity. Remove bay leaf.

7. Cook your base: Meanwhile, prepare pasta, rice, or potatoes according to package directions.

   Reserve a splash of starchy pasta water if serving with noodles.

8. Toss and finish: If serving with pasta, add cooked pasta directly to the pan with a splash of pasta water to help the sauce cling. Stir in parsley. For rice or potatoes, spoon stroganoff over the top and garnish.
9. Serve: Top with more parsley and cracked black pepper.

   Add a squeeze of lemon if you like extra brightness.

How to Store

• Fridge: Keep in an airtight container for up to 4 days. The flavors improve by day two.
• Reheat: Warm gently on the stove over low heat. Add a splash of broth or non-dairy milk to loosen the sauce.
• Freezer: Freeze the stroganoff sauce (without pasta) for up to 2 months.

  Thaw overnight in the fridge, then reheat and adjust seasoning.

• Make-ahead tip: Cook the sauce and store separately from your pasta or rice to keep textures just right.

Benefits of This Recipe

• Plant-forward comfort: You get all the cozy vibes of classic stroganoff without heavy dairy.
• Nutritious and satisfying: Mushrooms offer fiber and a meaty bite. The sauce feels rich but uses wholesome ingredients.
• Budget-friendly: Mushrooms, onions, garlic, and pantry staples keep costs down.
• Flexible for dietary needs: Easily gluten-free with the right pasta and flour. Fully vegan by default.
• Great for sharing: Doubles easily for crowds and potlucks.

Pitfalls to Watch Out For

• Watery mushrooms: Overcrowding the pan causes steaming.

  Cook in batches if needed to get proper browning.

• Bland sauce: Taste as you go. Add salt, Dijon, and a splash of acid until the flavors pop.
• Too thick or too thin: If it’s thick, add a splash of broth. If it’s thin, simmer a few more minutes or add a teaspoon more flour slurry.
• Overcooked pasta: If serving with noodles, cook them al dente.

  They’ll soften slightly when tossed with the sauce.

• Sweet dairy-free milk: Use unsweetened cream alternatives to avoid off flavors.

Variations You Can Try

• Gluten-free: Use gluten-free flour and pasta, or serve over rice or mashed potatoes. Check your Worcestershire is gluten-free.
• Cashew cream version: Blend 3/4 cup raw cashews (soaked) with 3/4 cup water until smooth. Stir in for extra silkiness.
• Coconut cream version: Use full-fat coconut milk for richness.

  Add extra lemon to balance the coconut note.

• Extra veg: Add spinach at the end to wilt, or stir in peas for sweetness.
• Herby twist: Swap thyme for tarragon or add fresh dill for a lighter, bright finish.
• Protein boost: Add pan-seared tofu, tempeh, or white beans. Season simply with salt, pepper, and a little tamari.
• Earthier profile: A teaspoon of miso paste stirred in at the end boosts umami.
• No-wine option: Increase broth and add a teaspoon of red wine vinegar for brightness.

FAQ

Can I use any type of mushroom?

Yes. Cremini or baby bella are classic, but mixing in shiitake, oyster, or portobello adds great texture and depth.

Avoid canned mushrooms, which can be watery.

What can I use instead of flour?

Use a gluten-free flour blend, cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water), or arrowroot. Add starch toward the end to avoid clumping.

Is wine necessary?

No. It adds brightness, but extra broth plus a splash of lemon or vinegar at the end gives a similar effect.

Which non-dairy cream works best?

Cashew cream gives the most neutral, luxurious texture.

Full-fat coconut milk is rich and easy, while oat cream is mild and smooth. Always choose unsweetened.

Can I make this ahead?

Absolutely. Cook the sauce and store it separately from the pasta or base.

Reheat gently and thin with a splash of broth if needed before serving.

How do I prevent the sauce from splitting?

Keep the heat low when adding non-dairy cream and avoid boiling after it’s added. Stir in acid (lemon or vinegar) at the end, off the heat.

What should I serve it with?

Wide noodles are classic, but rice, quinoa, or mashed potatoes work well. Garlic bread and a simple green salad make it a full meal.

In Conclusion

Vegan Mushroom Stroganoff is proof that comfort food doesn’t need cream or meat to taste indulgent.

With simple ingredients and a few smart techniques, you get a rich, savory sauce that clings to noodles or nestles into mashed potatoes. It’s easy enough for a Tuesday night and cozy enough for guests. Keep it flexible, season boldly, and enjoy a bowl of pure, plant-based comfort.