Name: Easy Vegan Mushroom Stroganoff
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Vegan
Ingredients: 12 oz mushrooms (sliced); 1/2 large onion (finely minced); 2 cloves garlic (finely minced); 2 tbsp vegan butter or olive oil; 1 1/4 tsp arrowroot or cornstarch (or 1 tbsp all-purpose flour); 3/4 c vegetable broth; 1 tsp Dijon mustard; 3/4 tsp smoked paprika; 5 tbsp full fat coconut milk; 1/2 tsp salt; 1/4 tsp pepper; 2 tbsp parsley (chopped)

why make this recipe

This Easy Vegan Mushroom Stroganoff is perfect for anyone looking for a comforting and hearty meal that is also plant-based. It’s quick to prepare, making it great for busy weeknights. The combination of mushrooms, creamy coconut milk, and savory spices creates a delicious sauce that will satisfy your cravings. Plus, it’s a great way to enjoy healthy ingredients without sacrificing flavor.

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Before starting, many home cooks like to have these basic tools ready:

how to make Easy Vegan Mushroom Stroganoff

Ingredients:

12 oz mushrooms (sliced)
1/2 large onion (finely minced)
2 cloves garlic (finely minced)
2 tbsp vegan butter or olive oil
1 1/4 tsp arrowroot or cornstarch (or 1 tbsp all-purpose flour)
3/4 c vegetable broth
1 tsp Dijon mustard
3/4 tsp smoked paprika
5 tbsp full fat coconut milk
1/2 tsp salt
1/4 tsp pepper
2 tbsp parsley (chopped)

Directions:

Cut the mushrooms into slices.
In a pan, heat the vegan butter or olive oil over medium heat and sauté the onions until translucent.
Add the minced garlic and sliced mushrooms, and cook until the mushrooms are browned and tender.
Stir in the arrowroot or cornstarch and mix well.
Gradually add the vegetable broth, Dijon mustard, smoked paprika, coconut milk, salt, and pepper.
Stir until the sauce thickens.
Add chopped parsley before serving.
Serve the stroganoff over mashed potatoes, rice, or pasta.

how to serve Easy Vegan Mushroom Stroganoff

This dish is best served warm. You can serve it over a bed of fluffy mashed potatoes, some fluffy white or brown rice, or even some al dente pasta. Garnish with extra chopped parsley for a fresh touch. Enjoy it with a side salad or steamed vegetables for a complete meal.

how to store Easy Vegan Mushroom Stroganoff

If you have leftovers, let the stroganoff cool completely and store it in an airtight container in the refrigerator. It will last for about 3 to 4 days. You can also freeze it for longer storage; just make sure to let it cool first. When you’re ready to eat, thaw it in the fridge overnight and reheat on the stove or in the microwave.

tips to make Easy Vegan Mushroom Stroganoff

Use a variety of mushrooms for different flavors and textures—portobello, shiitake, or cremini all work well.
For a little extra kick, add a splash of soy sauce or liquid aminos to the sauce.
If you want a thicker sauce, simply add a bit more arrowroot or cornstarch, mixed with a little water before stirring it in.

variation

You can add cooked lentils or chickpeas for extra protein. Some people also like to include spinach or kale for added greens. Adjust the spices to your liking for a personal touch!

FAQs

Can I use another type of milk instead of coconut milk?
Yes, you can use any plant-based milk like almond or soy milk, but the texture and flavor may change.

Is this recipe gluten-free?
Yes, if you use arrowroot or cornstarch instead of all-purpose flour, this recipe can be gluten-free. Make sure to check the labels of any pre-packaged ingredients.

Can I make this ahead of time?
Absolutely! You can prepare the stroganoff in advance and store it in the fridge. Just reheat it when you’re ready to serve.