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Vegan Mushroom Stroganoff - Creamy, Comforting, and Easy

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
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.