Vegan Mushroom Stroganoff

This creamy, rich, and hearty Vegan Mushroom Stroganoff is the perfect cozy winter meal! Easy and ready in just 30 minutes. It’s absolutely luscious and filling, but you can add some optional tempeh or tofu for extra protein. Serve over pasta, mashed potatoes, or rice.

I’ve been plant-based for over four years, but I grew up eating meat, and Beef Stroganoff was one of my childhood favorite recipes. It wasn’t a recipe my parents made, but one I would exclusively eat at my best friend’s house. It wasn’t anything fancy (I’m pretty sure the sauce was from a packet), but it was always creamy, filling, and cozy – perfect for winter. This plant-based version is just as hearty, rich, and comforting as the original but omits the beef in favor of extra mushrooms and swaps the dairy for unsweetened canned coconut milk. Stroganoff is often served on pasta, but I prefer it on mashed potatoes or white rice to soak up the gravy-like sauce. If you’re like me and get the winter blues, this, along with Tofu Butter Chicken, Cheezy Cauliflower Gratin, and Cottage Pie, is my favorite hearty meal to lift my spirits.

Ingredients

Here’s an overview of the ingredients you’ll need to make my Vegan Mushroom Stroganoff – nothing unusual here; you should be able to get them all at your local supermarket 🙂

There’s a detailed list with quantities in the recipe card at the bottom of this post, but here is a shopping list for your convenience:

• Fresh parsley
•  Button mushrooms
•  Dijon Mustard
•  Smoked Paprika
•  Nutritional Yeast
•  Spring Onion
•  Thyme
•  Brown onion
•  Garlic
•  Canned Coconut Milk (Unsweetened)

Instructions

This Mushroom Stroganoff is so simple to make! Here is a step-by-step guide with photos. Check out the recipe card at the bottom of this post for more detailed instructions with timings and quantities.

Prepare vegetables – dice onion, mince garlic, chop parsley, and slice mushrooms into quarters.

Saute onions until translucent.

Add mushrooms, garlic, herbs, and spices and cook for a further few minutes until fragrant.

Add coconut milk, soy sauce, and mustard. Bring to the boil, then simmer for 10-15 minutes until reduced. Stir through nutritional yeast and most of the parsley.

Serve over rice/pasta/mashed potato and garnish with remaining parsley.

 

Hint: taste test the sauce when you are almost done simmering, and if needed, add an extra splash of soy sauce or season with salt and pepper to taste.

Substitutions

If you don’t have all the ingredients, here are some substitution options.

• Button mushrooms – replace these with any mushroom you like! Oyster, cremini, shiitake, or portobello would all be delicious. Just keep in mind that some mushrooms (such as King Oyster) will potentially require a longer (or shorter) cooking time.
•  Coconut milk – be sure to always use an unsweetened, canned variety. You can swap this for coconut cream, or any packaged vegan cream substitute, such as Oatly or Flora as long as it has no added sweeteners. You could also use a vegan sour cream or cream cheese and add some water to thin out the sauce to your desired consistency.
•  Dijon Mustard – if you don’t have this on hand, you can substitute it for American mustard, but I suggest increasing the quantity by an extra tablespoon as it is less potent than Dijon mustard. You can also use English mustard, but I recommend starting with just 1/2 a tablespoon, then tasting and adjusting to your taste, as English mustard is very hot.
•  Onion – can be substituted with leek or shallots for a milder flavor profile.

Variations

Here are some recipe variation ideas to customize the dish to your taste:

• Extra protein – to make this recipe even more filling, add some pan-fried tempeh or tofu to increase the protein content. Tempeh is my first preference as it is denser and feels closer to the eating experience of beef. You could also use seitan strips or store-bought mock meats, like these vegan beef strips.
•  Spicy – add chili pepper flakes to imbue heat into the dish while cooking.
•  Garnish – the classic garnish is fresh parsley, but this is also yummy with an extra savory hit from sliced spring onion. Fresh dill or chives are also delicious.

Storage

Store in an airtight container in the refrigerator for up to 5 days. This also freezes very well for up to 3 months.

FAQ

More hearty vegan meals

Looking for more cozy and filling vegan dinner recipes like this? Try these:

Or try mung beans recipe or the delicious option vegan butternut squash soup on my friend’s site for a variety of hearty and plant-based meals that will warm you up!

Watch me make this recipe

I hope you love this creamy Mushroom Stroganoff! Let me know what you think in the comments below, and if you’ve tried any variations, I’d love to hear them 🙂

Print

Vegan Mushroom Stroganoff

This creamy, hearty vegan mushroom stroganoff is made with coconut milk and one pot! Serve it over pasta, mashed potatoes, or rice for a cozy plant-based dinner.

Course Main Course

Cuisine Russian

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4 serves

Calories 437kcal

Ingredients

• 2 tbsp olive oil extra virgin; approx. 28g
• 2 medium yellow onions diced; approx. 2 cups or 284g
• 6 cloves garlic minced; approx. 18g
• ¼ cup parsley chopped; reserve some for garnish
• 1⅓ lb mushrooms quartered; approx. 600g
• 2 tsp smoked paprika
• 2 tsp dried thyme
• 2 13.5 oz cans coconut milk unsweetened full-fat; well shaken; approx. 800ml or 568g total
• 2 tbsp soy sauce approx. 30ml
• 2 tbsp Dijon mustard approx. 30g
• 4 tbsp nutritional yeast approx. 20g
• ⅛ tsp salt or to taste

To serve

• cooked pasta rice, or mashed potatoes; to serve
• green onion sliced; optional garnish

Instructions

• Dice the yellow onions and mince the garlic. Chop the parsley and quarter the mushrooms.
• In a large skillet or shallow pan, heat the olive oil over medium heat. Add the onions and cook for 2–3 minutes until softened. Add the mushrooms and garlic and cook for 2 more minutes, stirring often.
• Add the smoked paprika and thyme. Cook for 1–2 minutes, stirring, until fragrant.
• Pour in the coconut milk, soy sauce, and Dijon mustard. Stir to combine. Bring to a gentle boil, then reduce heat and simmer uncovered for 10–15 minutes, until the sauce thickens to your liking.
• Stir in the nutritional yeast and most of the parsley, reserving a little for garnish. Taste and adjust seasoning with a pinch of salt or an extra splash of soy sauce if needed.
• Spoon the stroganoff over pasta, mashed potatoes, or rice. Garnish with the remaining parsley and sliced green onion if using.

Video

Notes

*Nutritional information excludes rice/pasta/mashed potato.

Nutrition

Calories: 437kcal | Carbohydrates: 22g | Protein: 15g | Fat: 49g | Saturated Fat: 37g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Sodium: 696mg | Potassium: 1226mg | Fiber: 5g | Sugar: 6g | Vitamin A: 818IU | Vitamin C: 16mg | Calcium: 83mg | Iron: 9mg