A creamy, savory, and satisfying twist on the classic stroganoff, this Vegan Mushroom Stroganoff features hearty mushrooms cooked in a rich, dairy-free sauce made from coconut milk, vegetable broth, and spices. The dish is balanced with the earthiness of garlic, onions, and thyme, creating a comforting meal perfect for any occasion. Served over pasta or rice, this plant-based version of stroganoff is a healthy alternative that doesn’t compromise on flavor, making it an excellent option for vegans and non-vegans alike.
Recipe Tips and Tricks
- For added flavor, sauté mushrooms until golden brown before adding liquids.
- Use any type of pasta or serve over rice or quinoa.
- Adjust the creaminess with more or less coconut milk.
- Add a splash of lemon juice for a hint of tanginess.
- For extra protein, toss in some cooked lentils or tofu.
Vegan Mushroom Stroganoff
A creamy, vegan twist on classic stroganoff with mushrooms, coconut milk, and savory spices.
Ingredients
- 2 tbsp olive oil
- 1 medium onion chopped
- 3 cloves garlic minced
- 16 oz mushrooms sliced
- 1 tbsp flour
- 1 ½ cups vegetable broth
- 1 cup canned coconut milk
- 1 tbsp soy sauce
- 1 tsp thyme
- Salt and pepper to taste
- 8 oz pasta or rice, quinoa
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add onions and garlic, cooking until soft, about 3 minutes.
- Add mushrooms and cook until golden brown, about 5-7 minutes.
- Stir in flour and cook for 1 minute.
- Gradually add vegetable broth, coconut milk, soy sauce, and thyme, stirring until combined.
- Simmer for 5 minutes, until the sauce thickens.
- Season with salt and pepper to taste.
- Serve over cooked pasta or rice.
Notes
For a gluten-free option, use gluten-free pasta or omit the flour and use cornstarch to thicken the sauce.
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