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Vegan Mushroom Stroganoff

This Vegan Mushroom Stroganoff is a hearty and creamy comfort dish made with savory mushrooms, plant-based cream, and simple pantry staples. It's quick to prepare and perfect for a cozy weeknight dinner without compromising flavor.
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Prep Time 10 minutes
Cook Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: Vegan
Calories: 280
Ingredients Method Notes

Ingredients
  

  • 2 tbsp olive oil
  • 1 medium onion finely chopped
  • 3 garlic cloves minced
  • 500 g about 4 cups cremini or mixed mushrooms, sliced
  • 2 tbsp all-purpose flour
  • 1 ½ cups vegetable broth
  • 1 cup unsweetened plant-based milk almond, oat, or soy
  • 2 tbsp nutritional yeast
  • 1 tbsp soy sauce or tamari
  • 1 tsp Dijon mustard
  • ½ tsp smoked paprika optional
  • Salt and black pepper to taste
  • Fresh parsley chopped (for garnish)
  • Cooked pasta or mashed potatoes for serving

Method
 

  1. Heat olive oil in a large skillet over medium heat. Add onions and sauté until soft and translucent, about 5 minutes.
  2. Stir in garlic and cook for another minute until fragrant.
  3. Add mushrooms and cook until they release their moisture and begin to brown, about 8–10 minutes.
  4. Sprinkle flour over the mushrooms and stir to coat evenly.
  5. Slowly pour in the vegetable broth, stirring constantly to avoid lumps.
  6. Add plant-based milk, nutritional yeast, soy sauce, mustard, and paprika. Stir well.
  7. Let the sauce simmer for 5–7 minutes, until it thickens to a creamy consistency.
  8. Season with salt and pepper to taste.
  9. Serve over pasta or mashed potatoes and garnish with fresh parsley.

Notes

Use a mix of mushrooms like cremini, portobello, or shiitake for deeper flavor.
Gluten-free? Substitute flour with cornstarch or gluten-free flour blend.
Add spinach or kale at the end for extra nutrition.
Great with wide noodles, rice, or even crusty bread.