Easy Vegan Mushroom Stroganoff

An easy vegan mushroom Stroganoff that's hearty and extremely satisfying, this recipe is the perfect choice for those busy weeknights when you feel like enjoying a treat. You'll actually have a hard time believing it's vegan and dairy-free!

If you love all things mushrooms, you'll likely fall in love with this easy vegan mushroom stroganoff.

Besides being creamy and super flavourful, this vegan stroganoff recipe is also super easy to make. You can have it on the table in about half an hour.

This is also a pretty versatile recipe, as you can use any kind of mushrooms you want, and you can serve it with pasta or mashed potatoes.

I prefer to serve this vegan stroganoff sauce with pasta, but the creamy texture and flavour also work great with mashed potatoes and even polenta.

If you're looking for a gluten-free option, you can also serve it over quinoa. The possibilities are truly endless!

Ingredients and substitutions

Olive oil - A good quality olive oil is essential here because it will make or break the flavour and texture of the mushrooms.

Onion - I typically use brown onions to make this vegan stroganoff, but you can substitute it with shallots if you're looking for a milder flavour.

Mushrooms - As mentioned above, you can use just about any kind of mushrooms you want for stroganoff. I like to make it with chestnut (cremini), but I've also made it with a mix of cremini and shiitake or oyster mushrooms and it was equally delicious. You can also add some rehydrated porcini mushrooms for even more flavour.

White wine - Any dry white wine is perfect for this recipe. If you don't cook with wine, you can substitute it with the same quantity of veggie stock.

Fresh thyme - Using fresh thyme infuses the sauce with a wonderful aroma, but you can skip it if you don't have it. You can also substitute it with 1 teaspoon of dried thyme.

Dijon mustard - You only need a teaspoon ****of Dijon mustard for this stroganoff sauce, but just like in the case of the olive oil, try to use the best quality possible.

Coconut milk - Full-fat coconut milk will make the sauce extra creamy. If you don't like the flavour, you can substitute it with a plant-based cream alternative.

Nutritional yeast - This is optional but highly recommended for a parmesan-like flavour. You can also sprinkle some nutritional yeast on individual bowls before serving.

How do you make mushroom stroganoff?

Bring a large pot of water to a boil, salt it generously and cook the pasta al dente according to the instructions on the package. Reserve 1-2 cups of pasta water before draining.

Meanwhile, heat the olive oil in a large, deep pan and saute the onion for 4-5 minutes over medium heat until it softens.

Add the mushrooms to the pan and continue to cook for 5-6 minutes, stirring from time to time, until they reduce in size and the liquid is mostly gone.

Stir in the white wine and continue to cook until the alcohol evaporates.

Next, stir in the thyme and mustard.

Add the flour and stir until combined. Start pouring the veggie stock gradually, stirring continuously. When you have a creamy, thick sauce without any lumps in it, pour the rest of the stock and bring to a simmer.

Stir in the coconut milk, lower the heat, and allow it to bubble for a minute.

Next, stir in the nutritional yeast and add the cooked pasta to the pan. Toss it until well covered in sauce and serve immediately.

Recipe notes and tips

• To make this recipe gluten-free, use gluten-free flour instead of all-purpose and gluten-free pasta instead of the regular one.
• You may need a bit more olive oil to cook the onions and the mushrooms if you're using a pan that's not non-stick.
• The stroganoff mushroom sauce will keep well in the fridge for 2-3 days. You can also freeze it for up to 3 months, but make sure you only freeze the sauce without the pasta.

If you liked this easy vegan mushroom stroganoff, you might also like some of my other vegan pasta recipes:

• Vegan Spicy Miso Pasta
• Creamy Vegan Peanut Pasta
• Vegan Cashew Pesto Pasta Salad
• 20-Minute Vegan Pasta Puttanesca
• Vegan Caponata Pasta

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