Crockpot Vegan Mushroom Stroganoff
Who needs beef when mushrooms do all the heavy lifting? This vegan stroganoff is creamy, rich, and packed with umami without any dairy drama. The crockpot handles everything while you go about your day, proving once again that slow cookers are the real MVPs. A mix of mushrooms, coconut milk, and garlic creates an indulgent, velvety sauce. Toss in some pasta at the end, and you’ve got a cozy, hearty meal. No complicated steps, no endless stirring—just a ridiculously easy, restaurant-worthy dish. Serve it over noodles, rice, or straight from the pot (we don’t judge).
Crockpot Vegan Mushroom Stroganoff
A creamy, slow-cooked mushroom stroganoff with rich umami flavors and a velvety sauce—without the beef, dairy, or unnecessary effort.
Ingredients
Base Ingredients:
- 16 oz mushrooms cremini or button, sliced
- 1 small onion chopped
- 3 cloves garlic minced
- 1 ½ cups vegetable broth
- 1 can 13.5 oz coconut milk
- 2 tbsp soy sauce
- 1 tbsp Dijon mustard
Seasonings & Thickeners:
- 1 tsp smoked paprika
- ½ tsp black pepper
- ½ tsp salt adjust to taste
- 2 tbsp cornstarch for thickening
For Serving:
- 8 oz pasta fusilli, fettuccine, or egg-free noodles
- Fresh parsley for garnish
Instructions
Step 1: Prep & Load the Crockpot
- Chop the mushrooms, onion, and garlic. Toss them straight into the crockpot.
- Pour in the vegetable broth, coconut milk, soy sauce, and mustard. Stir well.
Step 2: Slow Cook & Relax
- Cover and cook on low for 5 hours (or high for 2.5 hours).
Step 3: Thicken the Sauce
- Mix cornstarch with 2 tbsp water, then stir it into the crockpot. Let it cook for 15 more minutes.
Step 4: Cook the Pasta
- Boil the pasta according to the package instructions. Drain and set aside.
Step 5: Combine & Serve
- Toss the pasta into the stroganoff sauce. Stir until well coated.
- Garnish with fresh parsley and serve hot.
Notes
Nutritional Values (Per Serving)
- Calories: 320
- Total Fat: 14g
- Saturated Fat: 9g
- Carbohydrates: 42g
- Fiber: 5g
- Protein: 8g
Vitamins & Minerals (Per Serving)
- Vitamin D: 40%
- Iron: 20%
- Niacin: 25%
- Potassium: 30%
- Magnesium: 15%
Additional Notes & Tips
- Want it creamier? Stir in an extra splash of coconut milk.
- Need more protein? Add cooked lentils or chickpeas.
- No pasta? Serve over rice or mashed potatoes.
- Leftovers? Store in the fridge for 3 days or freeze for later.
