This creamy, rich and hearty Vegan Mushroom Stroganoff is the perfect cosy winter meal! Super easy and ready in just 30 minutes. It’s absolutely luscious and filling as is but you can add in some optional tempeh or tofu for extra protein. Serve over pasta, mashed potatoes or rice.
I’ve been plant based for over 4 years now, but I grew up eating meat and Beef Stroganoff was one of my childhood favourite 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 cosy – perfect for winter. This plant based version is just as hearty, rich and comforting as the original but omits the beef in favour of extra mushrooms and swaps the dairy for coconut cream. 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 are my favourite hearty meals to lift my spirits.
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Ingredients
Here’s an overview of the ingredients you’ll need to make my 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
- Coconut Cream
Instructions
This Mushroom Stroganoff is so simple to make! Here is a step by step guide with photos. For more detailed instructions with timings and quantities, check out the recipe card at the bottom of this post.
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 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
In case you don’t have all the ingredients on hand, 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) cook time.
- Coconut cream – this can be replaced with any packaged vegan cream substitute, such as Oatly or Flora. 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 would suggest increasing the quantity by an extra tablespoon as it is less potent than Dijon mustard. You can also use English mustard, but I would only 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 flavour profile.
Variations
Here are some recipe variation ideas to customise the dish to your taste:
- Extra protein – to make this recipe even more filling, add some pan fried tempeh or tofu to up the protein content. Tempeh is my first preference as it is more dense 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 while cooking to imbue heat into the dish.
- Garnish – the classic garnish is fresh parsley, but this is also yummy with an extra savoury 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.
Top tip
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!
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 to simmer it until it reduces further, or add in a tablespoon of cornstarch. If using cornstarch, muddle it first in a small splash of water and then whisk well when combining it with the saucce to avoid any 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 cosy and filling vegan dinner recipes like this? Try these:
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 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).
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.