Go Back
Here is what you will need to make Vegan Mushroom Stroganoff: - 12 oz (340 g) wide egg-free pasta (like fettuccine or tagliatelle) - 2 tablespoons extra virgin olive oil - 1 medium onion, finely diced - 3 cloves garlic, minced - 16 oz (450 g) mixed mushrooms, sliced (cremini, shiitake, and button mushrooms work best) - 1 teaspoon dried thyme - 1 teaspoon smoked paprika - Salt and freshly ground black pepper to taste - 2 tablespoons soy sauce or tamari - 1 cup vegetable broth - 1 cup full-fat coconut milk (or unsweetened almond milk for a lighter taste) - 2 tablespoons nutritional yeast (optional, adds a cheesy flavor) - Fresh parsley, chopped, for garnishing You can swap some ingredients based on what you have: - Use gluten-free pasta if needed. - Swap olive oil with avocado oil for a different taste. - Any onion type works; yellow or red will do. - You can change the mushrooms to your favorites, like portobello or oyster. - If you want less fat, use almond milk instead of coconut milk. - Skip the nutritional yeast if you do not have it; the dish will still be tasty. This list makes it easy to gather what you need for a flavorful meal. Enjoy creating this creamy delight! Feel free to check the Full Recipe for more details. To start, cook the pasta in a large pot of boiling salted water. The goal is to achieve an al dente texture. This means the pasta should be firm to the bite. Overcooking can lead to a mushy dish, which we want to avoid. Reserve about ½ cup of the pasta water before you drain it. This starchy water helps to create a creamy sauce later. Next, you’ll sauté the onions and garlic. Heat olive oil in a large skillet over medium heat. Add the diced onion with a pinch of salt. Cook for about 4-5 minutes. The onions should turn translucent and fragrant. This is your cue to add the minced garlic. Stir it in and cook for another 30 seconds. Be careful not to burn the garlic; we want it aromatic, not bitter. Now, let’s talk mushrooms. I recommend using a mix like cremini, shiitake, and button mushrooms. They add depth to your dish. Increase the heat to medium-high and add the sliced mushrooms to the skillet. Sauté for about 6-8 minutes. Stir occasionally until the mushrooms are brown and have released their juices. This step builds a savory base for your stroganoff. Next, we turn our focus to the sauce. Stir in dried thyme and smoked paprika for depth. Then, pour in the soy sauce and season with salt and pepper. Add the vegetable broth and allow it to simmer gently for about 5 minutes. This reduces the liquid and enhances the flavors. After simmering, lower the heat and mix in the coconut milk. If you want a cheesy taste, add nutritional yeast. If the sauce is too thick, add some reserved pasta water until you reach the desired creamy consistency. Once your sauce is ready, it’s time to combine everything. Gently add the cooked pasta into the skillet. Toss well to coat the noodles evenly with the sauce. Allow it to heat through for 2-3 minutes. This step ensures that every bite is rich and flavorful. When ready to serve, dish out the stroganoff into a wide bowl. Garnish with freshly chopped parsley for a pop of color. A drizzle of olive oil adds richness. This dish pairs well with a crisp side salad for a complete meal. For the full recipe, check the link above. Enjoy your Vegan Mushroom Stroganoff! - Add fresh herbs like parsley or thyme to brighten your dish. - Experiment with seasonings like garlic powder or onion powder to boost flavor. - Use unsweetened almond milk for a lighter, creamy base. - Nutritional yeast adds a cheesy flavor and depth to your stroganoff. - Avoid overcooking pasta; it should be perfectly al dente. - Adjust seasonings to your taste; don’t skip this step! These tips can transform your vegan mushroom stroganoff into a flavorful creamy delight. For the full recipe, check out the detailed steps above. {{image_4}} You may want to boost the protein in your vegan mushroom stroganoff. I suggest adding plant-based proteins like tofu or tempeh. Both options soak up flavor well and add a nice texture. Simply cube the tofu or tempeh and sauté them with the mushrooms. This way, you create a heartier dish that fills you up. If you need a gluten-free meal, don't worry! You can easily swap the pasta. Look for gluten-free options like brown rice or chickpea pasta. These types cook differently, so be sure to check the package for cooking times. Adjusting the time can help keep your pasta from getting mushy. Want to make your stroganoff even more exciting? Try using different spices! Add a pinch of nutmeg or a dash of cayenne for warmth. You can also enhance nutrition by throwing in extra veggies. Spinach or bell peppers work well and brighten the dish. Don’t be afraid to experiment! To store leftover stroganoff, let it cool first. Place it in an airtight container. This keeps it fresh for up to five days. If you want to enjoy it later, be sure to label the container with the date. Good containers for storage include glass or BPA-free plastic. They seal well and help keep flavors intact. To freeze the dish without losing quality, let the stroganoff cool completely. Transfer it to a freezer-safe container or a heavy-duty freezer bag. Remove as much air as possible before sealing. This helps prevent freezer burn. You can freeze it for up to three months. When you're ready to enjoy your stroganoff, thaw it in the fridge overnight. Heat it slowly in a saucepan over low heat. Add a splash of vegetable broth or water as needed to loosen the sauce. Stir it well to get back that creamy delight. Enjoy your vegan mushroom stroganoff! For the full recipe, check out the details above. Yes, you can. Regular cream gives a rich texture. However, it is not vegan. Coconut milk adds a nice creaminess and a hint of sweetness. If you want a lighter option, unsweetened almond milk works well too. Each choice alters the flavor, so pick based on your taste. To make this dish gluten-free, use gluten-free pasta. Many brands offer great options like brown rice or chickpea pasta. Be sure to check the soy sauce too. Use tamari instead, as it is gluten-free. These swaps keep the dish tasty without gluten. Stroganoff pairs well with fresh salads, roasted vegetables, or crusty bread. A crisp green salad adds freshness. Roasted broccoli or carrots brings extra flavor and nutrients. You can also serve it with a light soup for a full meal. Leftover stroganoff lasts about 3 to 5 days in the fridge. Store it in an airtight container. Always check for signs of spoilage before eating. If it smells off or changes texture, it's best to toss it. Yes, you can make this dish ahead. Prepare the sauce and pasta separately. Store each in the fridge until ready to eat. When you want to serve, just reheat gently on the stove. Add a splash of water or broth to keep it creamy. Check the full recipe for detailed steps. This recipe shows you how to create a delicious vegan mushroom stroganoff. You learned about key ingredients, cooking steps, and useful tips. I shared ways to enhance flavor and avoid common mistakes. You can also explore variations and storage options to make this dish fit your needs. Enjoy experimenting with flavors and textures. This stroganoff can please anyone, whether they eat vegan or not. Cook with confidence, and make every meal tasty!

- Vegan Mushroom Stroganoff

Savor the rich flavors of this Vegan Mushroom Stroganoff! With wide pasta and a creamy coconut milk sauce, this dish is perfect for a comforting meal any night of the week. Packed with sautéed mushrooms and aromatic herbs, it’s as delicious as it is simple to make. Ready in just 30 minutes, this recipe will delight your taste buds and impress your guests. Click through to explore the full recipe and elevate your dinner tonight!
Print Recipe Pin Recipe

Ingredients
  

12 oz (340 g) wide egg-free pasta (fettuccine or tagliatelle work beautifully)

2 tablespoons extra virgin olive oil

1 medium onion, finely diced

3 cloves garlic, minced

16 oz (450 g) mixed mushrooms, sliced (consider using a combination of cremini, shiitake, and button mushrooms for depth of flavor)

1 teaspoon dried thyme

1 teaspoon smoked paprika

Salt and freshly ground black pepper to taste

2 tablespoons soy sauce or tamari

1 cup vegetable broth

1 cup full-fat coconut milk (or unsweetened almond milk for a lighter option)

2 tablespoons nutritional yeast (optional, to impart a cheesy flavor)

Fresh parsley, chopped, for garnishing

Instructions
 

Cook the Pasta: In a generous pot of boiling salted water, cook the pasta according to the package instructions until it reaches an al dente texture. Drain the pasta and set it aside, making sure to reserve about ½ cup of the pasta cooking water for later.

    Sauté the Aromatics: In a large skillet, heat the extra virgin olive oil over medium heat. Once hot, add the diced onion along with a pinch of salt. Sauté for about 4-5 minutes, or until the onion becomes translucent and fragrant. Add the minced garlic and stir, cooking for an additional 30 seconds until the garlic is aromatic but not burnt.

      Cook the Mushrooms: Increase the heat to medium-high and add the sliced mushrooms to the skillet. Sauté for about 6-8 minutes, stirring occasionally, until the mushrooms are nicely browned and have released their juices, resulting in a savory base.

        Season & Add Liquid: Stir in the dried thyme and smoked paprika, then pour in the soy sauce and season with salt and pepper to taste. Add the vegetable broth to the skillet, bringing it to a gentle simmer. Let it cook for approximately 5 minutes to reduce slightly, enhancing the flavors.

          Make the Sauce Creamy: Lower the heat to a gentle simmer, then incorporate the coconut milk (and nutritional yeast if you're using it). Stir well until everything is combined and heated through. If at any point the sauce feels too thick for your liking, add a splash of the reserved pasta water until you reach the desired creamy consistency.

            Combine Pasta and Sauce: Gently add the cooked pasta to the skillet, tossing thoroughly to ensure the noodles are well coated with the luscious mushroom sauce. Allow it to heat through for another 2-3 minutes, making sure everything is evenly mixed.

              Serve: Once heated through, remove the skillet from the heat. Taste your stroganoff and adjust the seasoning if needed, adding extra salt, pepper, or spices as desired.

                Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4

                  - Presentation Tips: Dish out the stroganoff into a wide serving bowl, garnishing generously with freshly chopped parsley. For an added touch of richness, consider drizzling a little olive oil over the top. This dish pairs excellently with a crisp side salad for a delightful and wholesome meal.