Go Back

Crockpot Vegan Mushroom Stroganoff

Emily Carter
A creamy, slow-cooked mushroom stroganoff with rich umami flavors and a velvety sauce—without the beef, dairy, or unnecessary effort.
Print Recipe
Prep Time 10 minutes
Cook Time 5 hours
Total Time 5 hours 10 minutes
Servings 4 servings
Calories 320 kcal

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.