Hi friends! Today I am sharing this vegan mushroom stroganoff! It’s a rich, creamy and velvety sauce poured over comforting pasta noodles. It makes for a delicious and easy dinner dish.
In fact, this vegan mushroom stroganoff is one of my husbands favourite dishes that I’ve ever made! And as you know, I’ve got a ton of gorgeous recipes here. He grew up in a meat and potato household. So a dish like this truly reminds him of his childhood.
The recipe is savoury, hearty and filling, and it’s certain popular with the vegan skeptics. 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!
Vegan Mushroom Stroganoff
For this recipe you will need:
- yellow onion
- coconut oil
- cremini mushrooms
- vegetable broth
- coconut milk
- nutritional yeast
- lemon juice
- Dijon mustard
- sea salt and pepper
- all-purpose flour
- plant-based ground “beef”(optional), like Beyond Meat, Yves Veggie, or Lightlife
- pasta noodles of choice (I used Pappardelle)
In case you didn’t know, 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 rich and flavourful sauce as the traditional kind.
The ingredients in this recipe are packed with umami flavour, from the mushrooms to the nutritional yeast, Tamari and dijon mustard. No doubt, this creamy Stroganoff sauce is rich, velvety and full of flavour.
As for the plant-based ground “beef;” that’s optional to use. You can forgo and just use the mushrooms, or feel free to add the vegan ground (such as Beyond Meat, Yves, or Lightlife) for a more traditional beef stroganoff. See the recipe instructions below for how to do this.
Vegan Mushroom Stroganoff: Tips and Notes
Creamy mushroom Sauce
As I said above, this mushroom sauce is rich with umami flavour. Made with a veggie based broth, infused with umami ingredients like tamari, nutritional yeast, and dijon. All-in-all, this broth quickly turns into a flavour rich broth, similar to traditional beef-based broths, but it’s vegan of course.
Then we add in the coconut milk for creaminess and a bit of all-purpose flour to thicken.
As for the noodles, I’ve used Pappardelle noodles because I love that thick and voluptuous noodle-style to slurp and savour. But feel free to use your favourite noodles of choice.
You can also opt-in to make this recipe gluten-free by substituting the flour for a gluten-free flour blend or with corn starch, and swap the noodles with your favourite gluten-free version.
Or, swap the noodles for rice or potato.
Thickening your sauce
Now, you might be wondering why you need to use flour in this sauce recipe. That’s because it helps to achieve a thick and luscious sauce. Otherwise, you will be twirling your noodles with a thin sauce dropping to the bottom of the bowl.
All-purpose flour makes a great thickening agent for sauce, and this stroganoff is no exception. Of course, if you want to keep the recipe gluten-free you can sub with corn starch or a gluten-free all-purpose flour blend.
This article by Better Homes and Gardens goes into great detail for how to thicken sauce using flour of corn starch.
Vegan Beef Stroganoff
As I mentioned, this recipe calls for a plant-based ground, such as Beyond Meat, Yves or Lightlife. However, it’s not necessary. You can make this stroganoff without this ingredient.
But, if you really want to replicate a traditional beef stroganoff, I highly recommend adding the plant-based ground to your dish! It really elevates the dish, especially for those who miss traditional beef stroganoff.
It’s also popular with vegan skeptics, when you are trying to convince them that they don’t need the real deal to still enjoy their favourite dishes.
In fact, this is one of my husbands favourite dishes that I’ve ever made. Since it reminds him of his childhood. He grew up in a meat and potato family, and so a dish like this is comforting and nostalgic.
All-in-all, this is definitely a recipe I would make for my meat-loving friends and family members, as it really proves that eating vegan doesn’t need to compromise on taste.
Personally, I still love the recipe with just the mushrooms (and no plant-based ground) because I am a veggie lover through-and-through. So, if you don’t want to use a plant-based ground, or you can’t find it at your local grocers, you can still make this recipe.
Other recipes you might like:
If you’re digging this comforting stroganoff you might also like these dishes:
- Creamy Mushroom Vegan Risotto
- Vegan Stuffed Peppers
- Sweet Potato and Black Bean Enchiladas
- Lentil Bolognese
- Eggplant and Lentil Vegan Meatballs
- Easy Vegan Mac and Cheese
- Baked Potatoes with Mushroom, Spinach and Gravy
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.
Vegan Mushroom Stroganoff
- 1 yellow onion finely chopped
- 2 cloves garlic
- 1 tbsp coconut oil
- 1 lb cremini mushrooms (16 oz), sliced
- 340 g Plant-Based Ground (optional)
- 1.5 cups vegetable broth
- ½ can coconut milk (200 ml)
- 2 tbsp nutritional yeast
- 1 tbsp tamari
- 1 tbsp lemon juice
- 1 tbsp Dijon mustard
- ¼ tsp sea salt finely ground
- pinch pepper
- ¼ cup all-purpose flour
- 500 g pasta noodles of choice I used Pappardelle
- In a large deep skillet add the onion, garlic and coconut oil. Bring to medium heat and cook until softened. Add the mushrooms and continue cooking until the mushrooms are softened and browned (about 10 mins). If using the plant-based ground, add it to the skillet and cook until browned (about 7 mins). Remove from heat.
- In a small saucepan, whisk together the vegetable broth, coconut milk, nutritional yeast, tamari, lemon juice, Dijon mustard, sea salt and pepper on low heat. Pour the liquid mixture into the skillet reserving ½ cup of the liquid. Add the all-purpose flour to the reserved liquid and whisk to combine. Then add the reserved liquid to the skillet and stir everything to combine. Increase heat to a low simmer.
- Add the pasta noodles to a large pot of boiling water. Cook until al-dente (about 7 mins). Strain and gently rinse with cold water, then add the pasta to the skillet and toss together to combine.
VEGAN – SUGAR-FREE – GLUTEN-FREE OPTIONAL