Get ready to indulge in this savory vegan mushroom stroganoff that’s rich, creamy, and completely plant-based. Made with assorted mushrooms, coconut milk, and flavorful spices, it’s the perfect comfort dish for any occasion. In just 30 minutes, you can whip up a hearty meal that your whole family will love. Click to explore the full recipe and elevate your dinner tonight with this delicious vegan delight!
12 oz (340g) assorted mushrooms (cremini, shiitake, or portobello), sliced
1 medium onion, finely chopped
3 cloves garlic, minced
1 cup vegetable broth
1 cup coconut milk (or any unsweetened plant-based milk)
2 tablespoons soy sauce or tamari
2 tablespoons nutritional yeast
1 tablespoon cornstarch mixed with 2 tablespoons cold water
1 tablespoon olive oil
1 teaspoon dried thyme
1 teaspoon smoked paprika
Salt and pepper to taste
8 oz (225g) pasta (fettuccine or your choice)
Fresh parsley, chopped (for garnish)
![For a tasty Vegan Mushroom Stroganoff, you need fresh ingredients. Here’s what you'll need: - 12 oz (340g) assorted mushrooms (cremini, shiitake, or portobello), sliced - 1 medium onion, finely chopped - 3 cloves garlic, minced - 8 oz (225g) pasta (fettuccine or your choice) - Fresh parsley, chopped (for garnish) You’ll need some pantry staples to make this dish creamy and flavorful: - 1 cup vegetable broth - 1 cup coconut milk (or any unsweetened plant-based milk) - 2 tablespoons soy sauce or tamari - 2 tablespoons nutritional yeast - 1 tablespoon cornstarch mixed with 2 tablespoons cold water - 1 tablespoon olive oil - 1 teaspoon dried thyme - 1 teaspoon smoked paprika - Salt and pepper to taste To make your dish pop, consider these garnishes: - Freshly chopped parsley - A sprinkle of nutritional yeast - A dash of smoked paprika These ingredients come together to create a rich and savory dish. You can find the full recipe in the next section. First, boil a large pot of salted water. Add 8 oz of pasta to the pot. Cook according to the package until al dente. This usually takes about 8 to 10 minutes. Once done, drain the pasta and set it aside. You want the pasta ready for the creamy sauce. Next, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add 1 finely chopped onion and sauté for 3 to 4 minutes. Wait until the onion turns translucent. Then, add 3 minced garlic cloves and cook for another 30 seconds. The smell will be amazing! Now, stir in 12 oz of sliced assorted mushrooms. Cook for 8 to 10 minutes until they soften and release their juices. Once your mushrooms are tender, it’s time to make the sauce. Pour in 1 cup of vegetable broth and 1 cup of coconut milk. Add 2 tablespoons of soy sauce, 2 tablespoons of nutritional yeast, 1 teaspoon of dried thyme, and 1 teaspoon of smoked paprika. Season it with salt and pepper to taste. Stir well and bring the mixture to a gentle simmer. This will mix all the lovely flavors together. To thicken the sauce, prepare 1 tablespoon of cornstarch mixed with 2 tablespoons of cold water. Add this to the skillet while stirring. Cook for about 2 to 3 minutes until the sauce thickens. Now, gently toss the cooked pasta into the skillet. Mix it well until the pasta is coated in that creamy sauce. - Serving Suggestions: Serve your Vegan Mushroom Stroganoff hot. Garnish it with freshly chopped parsley for a pop of color. You can also add extra nutritional yeast for flavor or a sprinkle of smoked paprika. Enjoy this dish with a side salad or crusty bread. For the complete recipe, check out the [Full Recipe]. For this vegan mushroom stroganoff, I love using a mix of mushrooms. Cremini, shiitake, and portobello all work well. Choose mushrooms that are firm and fresh. Avoid any that look slimy or have dark spots. You want mushrooms that will add great flavor and texture. A mix of types creates depth in taste. To make this dish creamy, I use coconut milk. It adds a rich flavor and smooth texture. If you prefer, any unsweetened plant milk can work. Nutritional yeast boosts the creaminess and adds a cheesy flavor. Don’t forget the cornstarch mixture; it helps thicken the sauce. Stir it in slowly to reach your preferred thickness. One mistake is overcooking the mushrooms. This can make them rubbery instead of tender. Cook them just until they release their juices. Another mistake is not seasoning enough. Taste as you go and adjust with salt and pepper. Lastly, don’t skip the garnishes. Fresh parsley adds color and freshness. For the complete guide, check the Full Recipe! {{image_2}} To make this dish gluten-free, swap the pasta for a gluten-free version. You can use rice noodles or gluten-free fettuccine. Just check the package for cooking times. Also, choose tamari instead of soy sauce. This small change keeps the dish flavorful without gluten. If you want more protein, consider adding lentils or chickpeas. These not only boost nutrition but also add texture. Cooked lentils mix well into the sauce. If you prefer beans, stir in cooked chickpeas towards the end. Both options make the dish heartier and filling. To elevate flavors, try adding fresh herbs. Chopped thyme or basil can brighten the dish. You might also sprinkle some lemon juice for a zesty kick. For a smoky flavor, a bit of liquid smoke adds depth. These small tweaks can make your stroganoff even more exciting. To keep your Vegan Mushroom Stroganoff fresh, let it cool first. Then, place leftovers in an airtight container. Store it in the fridge for up to 4 days. This helps maintain its creamy texture and rich flavor. Make sure to label the container with the date. When you are ready to enjoy the leftovers, reheat gently. Use a saucepan over low heat. Stir often to avoid burning. You can add a splash of vegetable broth or coconut milk for creaminess. If you prefer, use a microwave. Heat in short bursts, stirring in between. You can freeze Vegan Mushroom Stroganoff for later. Place it in a freezer-safe container. Leave some space at the top for expansion. It can last up to 3 months in the freezer. To thaw, move it to the fridge overnight. Reheat it as mentioned above for the best results. For the full recipe, check out the complete instructions provided earlier. Yes, you can use different types of mushrooms. Each type adds its own flavor. I love using cremini, shiitake, and portobello mushrooms. You can mix and match them based on what you have. More variety means more depth in taste. Experimenting with wild mushrooms can be fun too. To make this dish nut-free, simply replace coconut milk. Use any unsweetened plant-based milk that is nut-free. Options like oat milk or soy milk work well. Check the labels to ensure they are nut-free. This keeps your dish creamy without any nuts. You can serve Vegan Mushroom Stroganoff with many sides. I recommend a fresh salad or steamed veggies. A crusty bread can also complement the dish well. If you want more carbs, try serving it over rice or quinoa. These options enhance the meal and add variety. You can find the full recipe for Vegan Mushroom Stroganoff [here](Full Recipe). It includes all the ingredients and steps to make this creamy and flavorful dish. Enjoy cooking! This blog post covered the key ingredients for Vegan Mushroom Stroganoff and how to create it step-by-step. You learned about fresh items, pantry staples, and tasty garnishes. I shared tips on choosing mushrooms and making the dish creamy. Variations like gluten-free options and protein sources add more flavor. Lastly, we discussed how to store leftovers and answered common questions. Enjoy experimenting and make this dish your own! Your kitchen adventure awaits.](https://cookingwells.com/wp-content/uploads/2025/05/3705aac5-596a-4f2e-ab46-6fd203170a4f-250x250.webp)