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vegan mushroom stroganoff recipe

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
Cook Time 25 minutes
Servings: 4 Servings
Course: Main Course
Cuisine: Russian, Vegan
Calories: 320
Ingredients Equipment Method Nutrition

Ingredients
  

  • 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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