Who says you need meat or dairy to enjoy the indulgent flavors of stroganoff? This Vegan Mushroom Stroganoff proves that plant-based comfort food can be just as rich, creamy, and satisfying as the classic version—no compromises!

As someone who loves hearty meals but avoids animal products, I created this recipe to capture the umami depth of traditional stroganoff using simple, wholesome ingredients. Meaty cremini or portobello mushrooms take center stage, while a luscious cashew cream sauce (or coconut milk for nut-free folks!) delivers that signature velvety texture. A splash of white wine, a hint of smoked paprika, and a touch of Dijon mustard add layers of flavor that make every bite irresistible.

Perfect over egg-free pasta, mashed potatoes, or quinoa, this dish is naturally gluten-free, dairy-free, and packed with plant-powered goodness. It’s quick enough for weeknights but elegant enough to serve guests—proof that vegan food is anything but boring.

What is Stroganoff?

Stroganoff is a classic Russian dish that traditionally features sautéed pieces of beef served in a creamy sauce, often with mushrooms and onions. The sauce is typically made with sour cream, giving it a rich and tangy flavor. Over the years, Stroganoff has evolved into various versions, including chicken, pork, and vegetarian options. This vegan mushroom Stroganoff is a plant-based twist on the classic, using mushrooms to provide a hearty, umami-rich base and a creamy sauce made with coconut milk or cashew cream for a dairy-free alternative.

The Step-By-Step Instructions

Creating a delicious vegan mushroom Stroganoff is easier than you might think. Follow these simple steps to enjoy a comforting, flavorful meal.

Ingredients

• 1 pound cremini or button mushrooms, sliced
• 8 ounces fettuccine or eggless pasta of your choice
• 3 tablespoons olive oil
• 1 large onion, finely chopped
• 4 cloves garlic, minced
• 1 cup vegetable broth
• 1 cup coconut milk or cashew cream
• 2 tablespoons soy sauce or tamari
• 1 tablespoon Dijon mustard
• 1 teaspoon smoked paprika
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 2 tablespoons nutritional yeast (optional, for a cheesy flavor)
• Fresh parsley, chopped, for garnish

Instructions

1. Cook the Pasta:
   • Bring a large pot of salted water to a boil. Add the fettuccine and cook according to the package instructions until al dente. Drain and set aside.
2. Sauté the Mushrooms:
   • In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the sliced mushrooms and cook until they are golden brown and have released their moisture, about 5-7 minutes. Remove the mushrooms from the skillet and set aside.
3. Make the Sauce Base:
   • In the same skillet, add the remaining tablespoon of olive oil. Add the chopped onion and sauté until translucent, about 3-4 minutes.
   • Stir in the minced garlic and cook for another minute until fragrant.
4. Build the Sauce:
   • Add the vegetable broth, coconut milk, soy sauce, Dijon mustard, smoked paprika, and dried thyme to the skillet. Stir well to combine.
5. Simmer the Sauce:
   • Bring the mixture to a simmer and let it cook for about 5-7 minutes, allowing the flavors to meld and the sauce to thicken slightly.
6. Combine Ingredients:
   • Return the mushrooms to the skillet and stir to combine. If the sauce is too thick, add a bit more vegetable broth. If it’s too thin, let it simmer for a few more minutes to thicken.
7. Add Nutritional Yeast:
   • Stir in the nutritional yeast (if using) for a cheesy flavor.
8. Season:
   • Taste and adjust the seasoning with salt and pepper as needed.
9. Combine with Pasta:
   • Add the cooked fettuccine to the skillet and toss to coat the pasta in the sauce. Cook for another 1-2 minutes until everything is heated through.
10. Serve:
    • Serve the Stroganoff hot, garnished with fresh parsley.
    

Helpful Tips and Variations

Tips for Perfect Vegan Mushroom Stroganoff

• Mushrooms: Use a variety of mushrooms for a more complex flavor. Cremini, shiitake, and portobello work well.
• Sauce Thickness: Adjust the consistency of the sauce by adding more vegetable broth or coconut milk. For a thicker sauce, let it simmer longer.
• Nutritional Yeast: This adds a cheesy flavor, but it’s optional. If you don’t have it, you can omit it or add a bit of miso paste for depth.
• Cashew Cream: For a richer, creamier sauce, soak 1 cup of raw cashews in water for at least 2 hours, then blend with 1 cup of water until smooth. Use this in place of the coconut milk.
• Spice It Up: Add a pinch of cayenne pepper or red pepper flakes for a spicy kick.

Fun Variations

• Protein Boost: Add cooked chickpeas or lentils for extra protein and texture.
• Vegetable Medley: Include other vegetables like bell peppers, peas, or spinach for added nutrition and flavor.
• Herb Infusion: Stir in fresh herbs like dill or tarragon for a fresh twist.
• Cheesy Twist: Add a handful of vegan cheese or a sprinkle of vegan Parmesan for a cheesy finish.

Make-Ahead Convenience

This dish can be prepared ahead of time and reheated when ready to serve. Here’s how:

1. Prepare the Sauce and Mushrooms:
   • Follow the steps to make the sauce and cook the mushrooms. Let it cool, then store in an airtight container in the refrigerator for up to 2 days.
2. Reheat and Serve:
   • When ready to serve, reheat the sauce and mushrooms in a saucepan over low heat.
   • Cook the pasta according to the package instructions and combine with the sauce and mushrooms.
   • Garnish with fresh parsley before serving.

Enjoy this vegan mushroom Stroganoff, a dish that is both comforting and satisfying, perfect for any occasion!