Go Back
To create a rich and creamy vegan mushroom stroganoff, gather these main ingredients: - 400g (14 oz) mixed mushrooms (cremini, shiitake, or button), sliced - 1 medium onion, finely chopped - 2 cloves garlic, minced - 1 cup vegetable broth (make sure to check for a vegan label) - 1 tablespoon olive oil - 1 tablespoon soy sauce or tamari (for a gluten-free option) - 1 teaspoon smoked paprika (for a rich flavor) - 1 teaspoon dried thyme (or fresh if available) - 1/2 cup coconut cream or cashew cream (either works for a creamy texture) - 2 tablespoons nutritional yeast (adds a cheesy flavor) - 200g (7 oz) wide pasta (like fettuccine or tagliatelle works best) - Salt and pepper to taste - Fresh parsley, chopped (to garnish) These ingredients blend well to create a comforting dish that satisfies. If you want to take your stroganoff to the next level, consider adding some optional ingredients: - A splash of white wine for depth - Fresh lemon juice for brightness - A pinch of red pepper flakes for heat - A tablespoon of vegan Worcestershire sauce for extra umami These optional ingredients can enhance the flavor and make your dish unique. This recipe is naturally vegan, and with easy swaps, it can fit many diets: - Gluten-Free: Use gluten-free pasta and tamari instead of soy sauce. - Nut-Free: Substitute coconut cream with sunflower seed cream or omit it entirely. These options ensure that everyone can enjoy this delicious dish without worry. For the full recipe, check out the detailed instructions. Start by boiling water in a large pot. Add a good amount of salt to it. Once the water is boiling, add 200g of wide pasta, like fettuccine. Cook according to the package directions until it is al dente. This usually takes around 8-10 minutes. When the pasta is ready, drain it well. Make sure to save about 1/2 cup of the pasta water for later. This water will help make your sauce creamy. In a large skillet, heat 1 tablespoon of olive oil over medium heat. When the oil shimmers, add 1 finely chopped onion. Sauté the onion for about 3-4 minutes until it becomes soft and clear. Then, add 2 minced garlic cloves to the pan. Cook for one more minute. The smell will be amazing! Now, it’s time for the mushrooms. Add 400g of sliced mixed mushrooms to the skillet. Stir them every few minutes. Cook for about 5-7 minutes until they shrink and turn golden brown. This step brings out their rich flavor. Next, pour in 1 cup of vegetable broth and 1 tablespoon of soy sauce. Add 1 teaspoon of smoked paprika and 1 teaspoon of dried thyme. Stir everything well and let it simmer for 2-3 minutes. After that, lower the heat and mix in 1/2 cup of coconut cream and 2 tablespoons of nutritional yeast. Stir until smooth. Cook for another 3-4 minutes until the sauce thickens. If it’s too thick, add some reserved pasta water until you like the texture. Finally, fold the cooked pasta into the sauce. Mix gently so every piece of pasta is coated. Adjust salt and pepper to your taste. Now you’re ready to serve this creamy vegan mushroom stroganoff! For the full recipe, check the previous section. Enjoy this comforting dish! To make the sauce creamy, use coconut cream or cashew cream. Both give a rich texture. Stir in the nutritional yeast for a cheesy flavor. If the sauce gets too thick, add some reserved pasta water. This helps keep it smooth and creamy. Cooking the pasta al dente is key. This means the pasta should be firm but cooked through. Follow package directions but check a minute early. Drain it, but save some pasta water. This water can help adjust the sauce later. Seasoning is vital for depth. Use smoked paprika for a warm, smoky taste. Dried thyme adds a fresh note. Don’t forget salt and pepper to bring out the flavors. Taste as you go, adjusting to your liking. {{image_4}} You can use many vegetables in vegan mushroom stroganoff. Carrots add sweetness and color. Spinach or kale brings a nice green touch. Peas add a pop of flavor and texture. You can even throw in bell peppers for crunch. Try mixing these in when you sauté the onions and garlic. This adds layers of taste and makes the dish even more colorful. If you want to change the creaminess, consider using other options. Silken tofu can work well if blended until smooth. For a nut-free option, try using unsweetened soy or oat cream. You can also use a blend of cashew cream and coconut milk for richness. Each option gives a different taste, so feel free to experiment. This allows you to find the perfect creamy base for your stroganoff. While wide pasta like fettuccine is popular, many other types work great. Try whole wheat pasta for a hearty bite. Zucchini noodles are a fresh, low-carb choice. Rice noodles can also add a unique twist. This dish is flexible, so choose what you enjoy most. Each pasta type will give a new flavor and texture to your vegan mushroom stroganoff. You can find the full recipe in the article above for all the details. Once you finish your meal, store the vegan mushroom stroganoff in an airtight container. Let it cool to room temperature before sealing. If you keep it in the fridge, it will last for up to three days. Just be sure to label the container with the date. This way, you can enjoy your creamy dish later. When you're ready to enjoy leftovers, reheat them on the stove. Pour the stroganoff into a skillet over low heat. Stir often to heat it evenly. If the sauce seems too thick, add a splash of vegetable broth or reserved pasta water. You can also use the microwave. Place the stroganoff in a microwave-safe dish, cover it, and heat in 30-second bursts until warm. To freeze your stroganoff, wait until it's completely cooled. Transfer it into freezer-safe bags or containers, removing as much air as possible. It can stay in the freezer for up to two months. When you're ready to eat it, thaw it overnight in the fridge. After thawing, reheat it as mentioned above. Enjoy every creamy bite from the freezer! Yes, you can make vegan mushroom stroganoff gluten-free. To do this, use gluten-free pasta. You can find many options in stores. Also, use tamari instead of soy sauce. This simple swap keeps all the flavors intact while making it safe for gluten-free diets. If you don't have coconut cream, cashew cream works well. To make cashew cream, soak cashews in water, then blend them with a little water until smooth. You can also use almond milk or oat milk, but the sauce may be less creamy. Each substitute will offer a slightly different taste and texture. Vegan mushroom stroganoff lasts about 3-4 days in the fridge. Make sure to store it in an airtight container. When you're ready to eat it, just reheat the stroganoff on the stove or in the microwave. If you like, add a splash of vegetable broth to loosen it up. For the full recipe, check the main section! Vegan mushroom stroganoff is easy and tasty. We covered key ingredients, cooking steps, and tips for a creamy sauce. You learned how to add flavors and variations. Storing leftovers properly keeps your meal fresh. With this recipe, you can impress with a comforting dish. Enjoy making it your own!

- Vegan Mushroom Stroganoff

Indulge in a bowl of Deliciously Creamy Vegan Mushroom Stroganoff that’s sure to please everyone at your table! This easy recipe features sautéed mushrooms in a rich, creamy sauce tossed with wide pasta for a comforting meal. Ready in just 20 minutes, it's perfect for busy weeknights. Click through to discover how to make this flavorful dish and elevate your vegan cooking game! Enjoy a delicious classic with a plant-based twist!
Print Recipe Pin Recipe

Ingredients
  

400g (14 oz) mixed mushrooms (cremini, shiitake, or button), sliced

1 medium onion, finely chopped

2 cloves garlic, minced

1 cup vegetable broth (make sure to check for a vegan label)

1 tablespoon olive oil

1 tablespoon soy sauce or tamari (for a gluten-free option)

1 teaspoon smoked paprika (for a rich flavor)

1 teaspoon dried thyme (or fresh if available)

1/2 cup coconut cream or cashew cream (either works for a creamy texture)

2 tablespoons nutritional yeast (adds a cheesy flavor)

200g (7 oz) wide pasta (like fettuccine or tagliatelle works best)

Salt and pepper to taste

Fresh parsley, chopped (to garnish)

Instructions
 

Cook the Pasta: In a large pot, bring a generous amount of salted water to a rolling boil. Add the wide pasta and cook it according to the package directions until al dente. Once cooked, drain the pasta and set it aside, remembering to reserve about 1/2 cup of the pasta water for later use.

    Sauté the Aromatics: In a large skillet or pan over medium heat, heat the olive oil. Once shimmering, add the finely chopped onion. Sauté for approximately 3-4 minutes, or until the onions become soft and translucent. Next, add the minced garlic and sauté for an additional minute until it becomes fragrant.

      Cook the Mushrooms: Incorporate the sliced mushrooms into the pan, stirring occasionally. Cook for about 5-7 minutes, or until the mushrooms shrink and turn golden brown, releasing their delicious juices.

        Deglaze and Add Flavor: Pour in the vegetable broth and soy sauce (or tamari), then sprinkle in the smoked paprika and dried thyme. Stir everything together and allow the mixture to simmer for about 2-3 minutes, letting the flavors blend beautifully.

          Create the Creamy Sauce: Reduce the heat to low and stir in the coconut cream (or cashew cream) along with the nutritional yeast. Mix everything well and cook for another 3-4 minutes until the sauce thickens to your liking. If you find the sauce too thick, gradually add some of the reserved pasta water until you achieve your desired creaminess.

            Combine with Pasta: Gently fold the cooked pasta into the mushroom sauce, ensuring each strand is well coated. Season the dish with salt and pepper to taste, adjusting as necessary.

              Serve: Dish out the creamy vegan mushroom stroganoff onto plates or bowls, and garnish generously with freshly chopped parsley for a vibrant touch.

                Prep Time: 10 mins | Total Time: 20 mins | Servings: 4

                  - Presentation Tips: Consider serving in shallow bowls, and for an extra touch, drizzle a little olive oil on top and sprinkle with a pinch of smoked paprika before garnishing with parsley. This not only adds flavor but also enhances the visual appeal!