This vegan mushroom Stroganoff is a creamy, comforting dish made with tender mushrooms and a silky sauce. It’s perfect for a cozy dinner that everyone will enjoy, even without dairy or meat.
I like making this because the mushrooms seem to soak up all the tasty flavors. Plus, I can sneak in some added herbs and veggies without fuss.
For an easy meal, serve it over noodles or rice. I often add a sprinkle of fresh herbs on top for a colorful touch!
Ingredients & Substitutions
Mushrooms:
Fresh mushrooms, like cremini or button, give the dish its meaty texture. I cook them until browned for extra flavor. You can swap with shiitake or portobello if available—just chop them nicely.
Vegetable Broth:
This provides the base for the sauce. I use low-sodium broth to control salt. For a richer taste, you can mix in a splash of white wine or add a teaspoon of soy sauce for depth.
Onion & Garlic:
These aromatics build the flavor foundation. Sauté until soft for sweetness and aroma. If you’re out, onion powder and garlic powder work well as quick substitutes.
Olive Oil or Vegan Butter:
This helps sauté the mushrooms and aromatics. I prefer olive oil for its flavor, but vegan butter gives a richer finish. Coconut oil or any neutral oil works as a good alternative.
Vegan Sour Cream or Coconut Milk:
This creates the creamy texture. Vegan sour cream adds tang, while coconut milk keeps it dairy-free. For a lighter option, mix with a bit of lemon juice to brighten the flavor.
How do I get a smooth, creamy sauce without lumps?
Constant stirring helps prevent lumps. When adding flour or plant-based milk, do it slowly while whisking to blend smoothly. If lumps form, simply whisk or blend the sauce until smooth before serving.
- Gradually add liquids while whisking to avoid lumps.
- Keep stirring over medium heat until the sauce thickens.
- If lumps appear, use a hand blender or whisk vigorously to smooth out the sauce.
How to Make Vegan Mushroom Stroganoff?
Ingredients You’ll Need:
For the Sauce
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 16 oz mushrooms, sliced
- 2 tablespoons all-purpose flour
- 1 cup vegetable broth
- 1 tablespoon soy sauce
- 1 teaspoon Dijon mustard
- 1/2 cup coconut milk or plant-based sour cream
- Salt and pepper to taste
For Serving
- Cooked vegan pasta or rice
- Fresh parsley, chopped (optional)
How Much Time Will You Need?
Preparation time: 10 minutes. Cooking time: 20 minutes. Total: 30 minutes.
Step-by-Step Instructions:
1. Prepare the ingredients
Chop the onion and garlic. Slice the mushrooms. Gather all ingredients and set them nearby.
2. Cook the vegetables
Heat olive oil in a skillet over medium heat. Sauté onion and garlic for 3-4 minutes until fragrant. Add mushrooms and cook for another 5-6 minutes until tender.
3. Make the sauce
Sprinkle flour over the mushroom mixture. Stir well. Pour in vegetable broth, soy sauce, and Dijon mustard. Cook for 3-4 minutes until slightly thickened.
4. Add the creamy element
Stir in coconut milk or plant-based sour cream. Mix until smooth. Cook for another 2-3 minutes. Season with salt and pepper to taste.
5. Serve
Serve the mushroom stroganoff over cooked pasta or rice. Garnish with chopped parsley if desired. Enjoy your meal!
