Vegan Mushroom Stroganoff
Who needs beef when mushrooms exist? This Vegan Mushroom Stroganoff delivers all the creamy, savory goodness of the classic without the regret. Earthy mushrooms soak up the rich, garlicky sauce while silky noodles hold everything together. The best part? No dairy, no meat—just pure, plant-based indulgence. This dish is so good, even your most carnivorous friend will ask for seconds. It’s easy to make, comes together fast, and tastes like it took all day. Pair it with crusty bread, a side of sarcasm, and a nap afterward. Comfort food doesn’t get better than this.
Vegan Mushroom Stroganoff
A creamy, dairy-free twist on a comfort classic featuring mushrooms, garlic, and a velvety sauce.
Ingredients
- 2 tbsp olive oil liquid gold
- 1 medium onion finely chopped (tears guaranteed)
- 3 cloves garlic minced (triple it if you love yourself)
- 12 oz mushrooms sliced (button, cremini, or whatever looks good)
- 1½ tsp smoked paprika adds depth
- 1 tbsp soy sauce for umami magic
- 1 cup vegetable broth keeps things juicy
- ¾ cup coconut cream or cashew cream for extra richness
- 1 tbsp Dijon mustard don’t skip it
- ½ tsp salt adjust to taste
- ½ tsp black pepper because balance
- 1 tbsp cornstarch mixed with 2 tbsp water thickens things up
- 8 oz pasta fettuccine, tagliatelle, or whatever you love
- 2 tbsp fresh parsley chopped (fancy garnish)
Instructions
- Heat olive oil in a large skillet over medium heat.
- Sauté onion until golden, about 5 minutes.
- Add garlic and stir for another minute until fragrant.
- Toss in mushrooms and cook until browned, about 7 minutes.
- Stir in paprika, soy sauce, and mustard, letting the flavors blend.
- Pour in broth, then bring to a gentle simmer.
- Mix in coconut cream, stirring until smooth and velvety.
- Add cornstarch slurry and cook until the sauce thickens.
- Boil pasta in salted water according to package directions.
- Drain pasta and toss it into the stroganoff sauce.
- Garnish with parsley and serve hot.
Notes
Nutritional Values (Per Serving)
- Calories: 350
- Total Fat: 15g
- Saturated Fat: 8g
- Carbohydrates: 42g
- Fiber: 6g
- Protein: 9g
Vitamins & Minerals (Per Serving)
- Iron: 18%
- Vitamin B6: 15%
- Magnesium: 12%
- Potassium: 20%
- Folate: 10%
Additional Notes & Tips
- Use cashew cream for an ultra-luxurious texture.
- Add spinach for extra greens (health points).
- A splash of white wine elevates the sauce.
- Serve with garlic bread because carbs deserve company.
- Let leftovers sit overnight—the flavors deepen beautifully.
