Creamy Vegan Mushroom Stroganoff: Comfort Food in 20 Minutes

Enjoy a rich and creamy Vegan Mushroom Stroganoff that's quick to prepare and entirely plant-based, perfect for any dinner occasion.

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Prep Time 10

Cook Time 10

Total Time 20

Servings: 4 servings

Course: Best Recipe Ideas

Cuisine: Vegan

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Pasta

8 oz Pasta Any pasta of your choice; use gluten-free if needed.

For the Sauté

1 tbsp Canola or Olive Oil Either works for sautéing.
1 medium Onion Yellow or white onions preferred.
2 cloves Garlic Fresh garlic enhances flavor.
8 oz Cremini Mushrooms These mushrooms create a meaty texture.

For the Sauce

1 cup Vegetable Broth Low-sodium broth is a healthier choice.
1 tbsp Soy Sauce or Tamari Sauce Tamari is great for gluten-free option.
2 tbsp All-Purpose Flour or Gluten-Free Flour Can use cornstarch for gluten-free.
1 tbsp Dijon Mustard Optional for tanginess.
nutritional yeast flakes optional Nutritional Yeast Flakes Provides cheesy flavor.
1 tsp Paprika Powder Try smoked paprika for a twist.
1 cup Non-Dairy Milk Coconut milk works best.

For Garnish

1/4 cup Vegan Parmesan Any vegan cheese can work.
1/4 cup Fresh Parsley or Thyme These herbs provide freshness.

Equipment

Large Skillet
Pot
Measuring jug

Method

Step-by-Step Instructions

Cook the Pasta: Bring a pot of salted water to a boil. Add pasta and cook according to package instructions until al dente, about 8-10 minutes. Drain and toss with oil.
Sauté the Onions: Heat oil in a skillet over medium heat. Add onion and sauté for about 3 minutes until translucent and slightly browned.
Add Garlic and Mushrooms: Add garlic and mushrooms to the skillet and cook for 5-7 minutes until mushrooms release moisture.
Incorporate Wine (Optional): If using, add white wine and cook for about 2 minutes to allow alcohol to evaporate.
Make the Sauce Base: Whisk together vegetable broth, soy sauce, and flour in a jug. Pour into the skillet, stirring well to avoid lumps.
Add Creaminess: Stir in non-dairy milk, mustard, and nutritional yeast. Simmer for 5-10 minutes until the sauce thickens.
Combine with Pasta: Add cooked pasta to the skillet and toss gently until well coated. Heat for 1-2 minutes.
Serve and Garnish: Plate the stroganoff and garnish with vegan parmesan and parsley or thyme. Enjoy!

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 50gProtein: 10gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gSodium: 600mgPotassium: 500mgFiber: 4gSugar: 3gVitamin A: 10IUVitamin C: 15mgCalcium: 10mgIron: 15mg

Notes

Store leftovers in an airtight container; sauce can be frozen for longer shelf life.

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