Homemade Vegan Mushroom Stroganoff Recipe

Homemade Vegan Mushroom Stroganoff Recipe

This vegan mushroom stroganoff is one recipe you’ll want to keep on repeating. Because you can’t get enough of it. This is one vegan recipe that gets so close to the original non-vegan version, that it has me wondering why does anyone even eat the original?  With tender mushrooms, a silky sauce, and just the right amount of spice, this mushroom stroganoff feels like something you want to eat and just relax.

What I love most about this stroganoff is how the mushrooms take center stage. When cooked right, they get that perfect golden color and a meaty bite that makes the dish so enjoyable. You mostly only need a good mix of mushrooms like cremini, button, or even shiitake. These give the sauce an earthy depth that pairs beautifully with your creamy base.

The sauce itself is what makes this mushroom stroganoff completely irresistible. It is made with vegetable broth, a touch of Dijon mustard, and a little soy sauce for richness. To make it creamy, I like to add coconut milk, but any neutral dairy-free cream works well. There’s a little smokiness, a gentle tang from mustard, and a touch of creaminess that makes you want to keep going.

If you garnish with fresh parsley, it’ll add a pop of color and brightness that balances the richness. It’s a small step, but it makes the dish look and taste even better. I usually serve mine over wide pasta noodles, but it’s just as delicious over fluffy rice or with a big spoonful of mashed potatoes.

Enough of the talking let’s get straight to you making your own mushroom stroganoff using the recipe below.

Homemade Vegan Mushroom Stroganoff Recipe

This my Vegan Mushroom Stroganoff takes less than 30 minutes to be ready and you won't believe how good it is. It is delicious and surprisingly easy to make.

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Servings: 4 Servings

Course: Main Course

Cuisine: Russian, Vegan

Calories: 320

Ingredients Equipment Method Nutrition

Ingredients

  

1x2x3x?

• 2 tbsp olive oil or vegan butter
• 1 medium onion finely chopped
• 3 cloves garlic minced
• 16 oz 450g mushrooms (cremini, button, or mixed) slice
• 1 tsp smoked paprika
• 2 tbsp all-purpose flour
• 1 ½ cups vegetable broth
• 1 tbsp soy sauce or tamari for gluten-free
• 1 tbsp Dijon mustard
• ½ cup canned coconut milk or any unsweetened plant-based cream
• 2 tbsp fresh parsley chopped (for garnish)
• Cooked pasta rice, or mashed potatoes (for serving)
• Salt and black pepper to your taste

Equipment

• Large skillet or sauté pan
• Wooden spoon or spatula
• Knife and cutting board
• Measuring cups and spoons

Method

 

Saute aromatics:

1. Heat olive oil in a large skillet over medium heat. Add onion and cook until softened (about 4 minutes). Stir in garlic and cook for another 1 minute.

Cook mushrooms:

1. Add the sliced mushrooms and cook until they release their juices and turn golden brown, about 8–10 minutes.

Season and thicken:

1. Sprinkle smoked paprika and flour over the mushrooms. Stir well to coat.

Deglaze & simmer:

1. Slowly pour in the vegetable broth, stirring constantly to prevent lumps. Add soy sauce and Dijon mustard. Let simmer for 5–7 minutes until slightly thickened.

Make it creamy:

1. Stir in coconut milk. Simmer for another 2–3 minutes until creamy. Adjust seasoning with salt and pepper.

Serve:

1. Spoon the mushroom stroganoff over pasta, rice, or mashed potatoes. Garnish with fresh parsley.

Nutrition

Calories: 320kcal

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