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This Vegan Mushroom Stroganoff is a creamy, savory, and hearty dish that’s easy to make and perfect for dinner. Loaded with tender mushrooms and a rich dairy-free sauce, this plant-based recipe is served over noodles or rice for a comforting meal. Whether you're vegan or just looking for a meatless dinner option, this recipe is sure to impress.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Dinner, Main Course, Pasta
Cuisine Russian
Servings 4
Calories 350 kcal

Ingredients
  

  • 2 tbsp olive oil or vegan butter
  • 1 medium onion finely chopped
  • 3 garlic cloves minced
  • 500 g 1 pound cremini or button mushrooms, sliced
  • 1 tsp smoked paprika
  • 1 tsp dried thyme
  • 1 tbsp soy sauce or tamari for gluten-free
  • 1 cup vegetable broth
  • 1 cup unsweetened plant-based milk e.g., almond, soy, or oat
  • 2 tbsp nutritional yeast optional for cheesy flavor
  • 2 tbsp cornstarch or arrowroot powder mixed with 2 tablespoons water (slurry)
  • Salt and black pepper to taste
  • 300 g 10 oz wide vegan egg-free noodles or cooked rice
  • Fresh parsley chopped (for garnish)

Instructions
 

  • Cook the noodles or rice: Prepare noodles or rice according to package instructions. Drain and set aside.
  • Sauté the aromatics: In a large skillet, heat olive oil over medium heat. Add the onion and sauté for 3-4 minutes until softened. Add garlic and cook for another 30 seconds.
  • Cook the mushrooms: Add the mushrooms to the skillet and cook for 6-8 minutes, stirring occasionally, until they release their moisture and become golden brown.
  • Season: Stir in smoked paprika, dried thyme, and soy sauce. Cook for 1-2 minutes to enhance the flavors.
  • Make the sauce: Add vegetable broth and plant-based milk to the skillet, stirring to combine. Bring to a gentle simmer.
  • Thicken the sauce: Stir in the nutritional yeast (if using) and the cornstarch slurry. Cook for 2-3 minutes, stirring frequently, until the sauce thickens. Adjust seasoning with salt and pepper.
  • Combine and serve: Toss the cooked noodles or serve the sauce over rice. Garnish with fresh parsley and enjoy!

Notes

  • Gluten-Free Option: Use gluten-free tamari and serve with gluten-free pasta or rice.
  • Mushroom Variations: For a richer flavor, mix different mushroom varieties like shiitake, portobello, or oyster mushrooms.
  • Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop, adding a splash of plant-based milk to loosen the sauce if needed.
  • Optional Add-ins: Add a splash of white wine while cooking the mushrooms or a dollop of vegan sour cream for extra creaminess.
Keyword creamy vegan dinner, dairy-free stroganoff, meatless stroganoff, vegan comfort food, vegan mushroom stroganoff