30-Minute Creamy Vegan Mushroom Stroganoff with Coconut Milk

Oct 22, 2020 (Last updated Jul 27, 2026) by Hannah Sunderani

Say hello to this deliciously comforting, wholesome vegan mushroom stroganoff! Made pan-fried cremini mushrooms, sautéed spinach, plant-based ground and a brothy coconut milk sauce that’s umami-rich! Poured over comforting pasta noodles and tossed together to combine. It makes for a delicious and easy dinner dish.

Best of all, you can throw this recipe together in 30 minutes, making it a delicious weeknight dinner that’s easy and fuss-free. So, let me show you exactly how to make this vegan mushroom stroganoff!

Ingredient Notes:

This recipe is simple and straightforward, using whole food ingredient that you can find at your local grocery store. Stroganoff is a Russian recipe; typically using beef, but of course this one is vegan.

We’ve added umami rich ingredients to achieve the same creamy, rich and flavourful sauce as the traditional kind. Here’s what you’ll need:

• Cremini mushrooms: adds hearty and meaty texture to this vegan stroganoff. I like to pan-fry the cremini mushrooms in the skillet with coconut oil to get them nicely browned before adding it to the sauce. I also recipe tested this with white button mushrooms and they worked great! But I prefer the cremini mushrooms it’s beautifully browned colouring.
• Canned coconut milk: Used as the base for our cream sauce for tossing our pasta. I like to use canned coconut milk in this recipe because it’s a quick pantry staple that most people have on hand. The canned coconut milk offers rich, thick and creamy flavour, the texture is silky and luxurious. I also recipe tested this with my 15-minute vegan cashew cream and it worked great! But it’s a little more involved as it needs to be prepped in advance.
• Nutritional yeast: Adds cheesy flavour and umami to the cream sauce that is so enjoyable.
• Tamari: A splash of tamari is another way to enhance the umami flavour of the cream sauce. Soy sauce or coconut aminos is also a great substitute.
• Lemon juice: Brightens the cream sauce with a bit of acidity. If you don’t have lemon then you can substitute with apple cider vinegar.
• Plant-based ground: I like the addition of plant-based ground in this recipe as more direct vegan substitute to beef. It’s taste and texture is very similar, and the addition of plant-based ground ups the protein to 27g per serving. If you prefer not to use plant-based ground, the recipe is still delicious without! Leaning on the mushrooms for meaty texture that’s very enjoyable. Or, you can substitute with 1 cup cooked brown lentils.
• Pasta: I used Pappardelle for its thick long ribbons. Spaghetti noodles would also be great in this recipe. Feel free to use whichever pasta you prefer!

How to make Vegan Mushroom Stroganoff

This recipe comes together simply and effortlessly. I like to use a large deep skillet to pan-fry the mushrooms and make the cream sauce for minimal cleanup. Here’s exactly what you’ll do:

So there we have it, a very simple and easy vegan mushroom stroganoff that’s creamy and lush, savoury and comforting. Certainly it’s a nostalgic dish that will take you right back to your childhood. Feel free to serve this to your hungry husband or vegan skeptics friends and family to prove just how satiating plant-based eating can be. There is no compromise on taste with this gorgeous stroganoff.  Enjoy!

And, if you do make this recipe please let me know in the comments below what you think! I love hearing from you. And of course, tag me on Instagram with the hashtag #twospoons. Nothing makes me happier than to see your recreations.