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.
Equipment
- Large skillet or sauté pan
- Wooden spoon or spatula
- Knife and cutting board
- Measuring cups and spoons
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
Instructions
Saute aromatics:
- 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:
- Add the sliced mushrooms and cook until they release their juices and turn golden brown, about 8–10 minutes.
Season and thicken:
- Sprinkle smoked paprika and flour over the mushrooms. Stir well to coat.
Deglaze & simmer:
- 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:
- Stir in coconut milk. Simmer for another 2–3 minutes until creamy. Adjust seasoning with salt and pepper.
Serve:
- Spoon the mushroom stroganoff over pasta, rice, or mashed potatoes. Garnish with fresh parsley.
Nutrition
Calories: 320kcal
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