Easy Vegan Mushroom Stroganoff is a creamy, comforting dish that’s packed with tender mushrooms, onions, and a rich, dairy-free sauce made from plant-based ingredients. It has all the cozy vibes of a classic stroganoff but without any animal products, making it perfect for anyone looking for a tasty vegan option that doesn’t skimp on flavor or texture.
I love making this recipe when I want something quick but still feel like I’m treating myself to a home-cooked meal. The mushrooms soak up the sauce beautifully, and the cashew or coconut cream gives the stroganoff that velvety smooth texture that makes every bite so satisfying. Plus, it’s one of those dishes where you can easily swap in whatever mushrooms you have on hand, so I never worry about following the recipe exactly.
My favorite way to enjoy this mushroom stroganoff is spooned over warm egg-free noodles or mashed potatoes—something soft that can carry all that tasty sauce. It’s a wonderful dish to serve on a cozy night in, especially when the weather is dipping, and you just want something filling and easy. I always find myself going back for seconds—and that’s a pretty great sign!
Key Ingredients & Substitutions
Mushrooms: Cremini or white mushrooms offer a nice, earthy flavor and firm texture. If you want a deeper umami taste, try baby bellas or portobellos. Avoid watery kinds like white button if possible.
Coconut Milk or Cashew Cream: These give the sauce its creamy texture without dairy. Cashew cream feels rich and smooth, but coconut milk adds a subtle sweetness. If you’re sensitive to coconut flavor, try unsweetened almond or oat milk, but it won’t be as thick.
Soy Sauce or Tamari: Tamari is great if you need gluten-free. Both add salty, savory depth to balance the creamy sauce. Coconut aminos can work as a low-sodium alternative but will be less salty.
Pasta: Use egg-free pasta like fusilli or vegan egg noodles to keep it fully plant-based. Brown rice or chickpea pasta also work if you want more protein or a gluten-free option.
How Do You Get Mushrooms Perfectly Browned Without Steaming?
Browned mushrooms add a ton of flavor, but they can easily become soggy if overcrowded.
- Use a large pan to give mushrooms space. Cook in batches if needed.
- Start over medium-high heat with a bit of oil. Let mushrooms cook undisturbed for a few minutes before stirring.
- They’ll release moisture, but keep cooking until that liquid evaporates and the mushrooms start to brown nicely.
- Avoid adding salt early—it draws moisture out quickly. Add salt later to help with seasoning.
Equipment You’ll Need
- Large skillet – perfect for sautéing mushrooms and onions evenly without crowding.
- Wooden spoon or spatula – helps stir the sauce gently without scratching your pan.
- Medium pot – you’ll cook your pasta here; choose one with plenty of water space to prevent sticking.
- Whisk – useful if you want to mix the flour slurry smoothly into the sauce for thickening.
- Colander – makes draining your pasta quick and easy.
Flavor Variations & Add-Ins
- Try adding cooked lentils or chickpeas for extra protein and texture.
- Swap mushrooms for sautéed eggplant or zucchini to vary the veggies and keep it light.
- Add fresh or dried thyme and rosemary for an herby boost that complements the creamy sauce.
- Stir in a splash of white wine or vegan Worcestershire sauce for deeper flavor complexity.
Easy Vegan Mushroom Stroganoff
Ingredients You’ll Need:
Main Ingredients:
- 8 oz (225 g) cremini or white mushrooms, sliced
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup vegetable broth
- 1 tablespoon tomato paste
- 1 tablespoon soy sauce or tamari
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
- 1 cup canned coconut milk (full fat) or vegan cashew cream
- 1 tablespoon all-purpose flour or cornstarch (optional, for thickening)
- Salt and pepper, to taste
- 8 oz (225 g) egg-free pasta (such as fusilli or egg noodles)
- Fresh parsley, chopped (for garnish)
Time You’ll Need:
This recipe takes about 10 minutes to prep and 20 minutes to cook, totaling roughly 30 minutes from start to finish. It’s a fast, easy meal that comes together quickly but tastes hearty and satisfying.
Step-by-Step Instructions:
1. Cook the Pasta:
Bring a pot of salted water to a boil and cook the egg-free pasta according to the package instructions until al dente. Drain well and set aside while you prepare the sauce.
2. Sauté the Vegetables:
Heat the olive oil in a large skillet over medium heat. Add the finely chopped onion and cook for about 3-4 minutes until it becomes soft and translucent. Then add the minced garlic and sliced mushrooms. Cook for another 7-8 minutes, stirring occasionally, until the mushrooms release their moisture and start to brown nicely.
3. Build the Sauce:
Stir in the tomato paste, soy sauce (or tamari), smoked paprika, and dried thyme. Cook for about 1 minute to combine the flavors. Pour in the vegetable broth and let it simmer for 3-5 minutes to slightly reduce.
4. Add Creaminess & Thicken:
Lower the heat and stir in the coconut milk or cashew cream. To make the sauce thicker, whisk the flour or cornstarch with a couple of tablespoons of water to make a slurry, then add it to the skillet. Cook for 2-3 minutes, stirring gently, until the sauce thickens. Season with salt and pepper to your taste.
5. Serve and Garnish:
Spoon the creamy mushroom stroganoff sauce over the cooked pasta. Sprinkle with freshly chopped parsley for a pop of color and fresh flavor. Serve warm and enjoy!
Can I Use Frozen Mushrooms for This Stroganoff?
Yes, you can use frozen mushrooms, but be sure to thaw them completely and drain any excess water before cooking. This helps prevent the sauce from becoming watery and keeps the mushrooms flavorful.
How Can I Make the Sauce Thicker?
If you prefer a thicker sauce, mix 1 tablespoon of all-purpose flour or cornstarch with a little cold water to create a slurry, then stir it into the simmering sauce. Cook for a few minutes until it thickens to your desired consistency.
Can I Substitute the Coconut Milk or Cashew Cream?
Absolutely! Unsweetened almond milk or oat milk can work as a lighter alternative, though they may not be as creamy. For best results, use full-fat canned coconut milk or cashew cream for richness and texture.
How Should I Store and Reheat Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, stirring occasionally. You might want to add a splash of plant-based milk to loosen up the sauce if it’s thickened too much.
