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.
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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.
Expert tips
Tip 1: Although most recipes call for pasta, I personally love Stroganoff served over white rice or mashed potatoes as they soak up the rich sauce so well!
Tip 2: Be sure to buy unsweetened canned coconut milk. This is essential, as the coconut milk from a bottle is much thinner and sweeter than canned coconut milk – it will not work with this recipe. Also, double check there are no added sugars or sweeteners to the canned coconut milk, otherwise, the recipe will be sweet and inedible.
FAQ
Serve Stroganoff over rice, pasta, or mashed potatoes. It’s quite a heavy dish, so to lighten the meal, consider serving it with a simple green vegetable side dish. Blanched green beans, peas, kale, or a spinach and arugula (rocket) salad would all work well.
You can continue simmering it until it reduces further or add a tablespoon of cornstarch. If using cornstarch, muddle it in a small splash of water and then whisk it well with the sauce to avoid lumps. It should thicken up further after a few minutes on medium heat.
This recipe doesn’t call for sour cream, but if you are using it as a substitution for coconut cream, then be sure to add it at the very end and only heat it until just warm enough. Extended cooking time will likely cause it to split.
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 🙂
Mushroom Stroganoff
Ingredients
- 600 g mushrooms quartered
- 2 brown onions diced
- 6 cloves garlic minced
- 1/4 bunch parsley roughly chopped
- 4 tbsp nutritional yeast
- 800 ml unsweetened canned coconut milk
- 2 tbsp olive oil extra virgin
- 2 tbsp dijon mustard
- 2 tbsp soy sauce
- 2 tsp thyme
- 2 tsp smoked paprika
- pinch of salt
To serve
- cooked white rice, pasta or mashed potato
- spring onion sliced, optional
Instructions
- Dice onion and mince garlic. Roughly chop parsley. Slice mushrooms into quarters.
- Place a large shallow frypan on medium heat. Add olive oil and onion, stir for 2-3 minutes until translucent. Add mushrooms and garlic, stir for 1 minute, then smoked paprika and thyme, stirring for a further 1-2 minutes until fragrant.
- Add coconut milk, soy sauce and mustard to the pan, stirring. Bring to the boil, then turn down the heat to low and simmer for 10-15 minutes until the sauce has reduced and thickened to desired consistency.
- Stir through the nutritional yeast and most of the parsley (reserve some to garnish). Taste the sauce and season with a pepper, a pinch of salt or an extra splash of soy sauce if desired.
- Serve rice, pasta or mashed potato into bowls and serve the stroganoff over the top. Garnish with remaining parsley and spring onion (optional).
Video
evan says
you mention adding water in the instructions, but give no quantity. how much water should be added?
Liz Douglas says
Hi Evan, sorry about that! There’s no water needed, I’ve updated the recipe 🙂
Janet k. says
Home cooking at its finest.
Phil says
Wow this turned out amazing!!! Made the recipe exactly as is (with the slight extra salt and soya sauce to taste) and it knocked it out of the park. So warm, yummy, and makes A LOT so bring your appetite.
Carey Morris says
This is simply the best ever Mushroom stroganoff. I have been making this weekly. It’s delicious It’s a very straight forward recipe to follow. Honestly make this recipe you will be as happy as me to have found it.
sarah says
Delectable!!
Hong Nguyen says
Really enjoyed, thumbs up.