The Complete Guide To An Easy Vegan Mushroom Stroganoff

User Reviews

4.8

78 reviews
Excellent
  • Prep Time

    10 mins

  • Cook Time

    10 mins

  • Total Time

    30 mins

  • Servings

    4 servings

  • Calories

    123 kcal

  • Course

    Main Course

  • Cuisine

    Russian

The Complete Guide To An Easy Vegan Mushroom Stroganoff

This creamy and one pot Vegan Mushroom Stroganoff is as easy to make as it is delicious to eat. It’s the ultimate comfort dish that gets along nicely with mashed potatoes, rice or pasta. What’s even better? It’s easy to make with everyday ingredients.

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Ingredients

Servings
  • 12 oz mushrooms sliced
  • ½ large onion finely minced
  • 2 cloves garlic finely minced
  • 2 tablespoon vegan butter or olive oil
  • 1 ¼ teaspoon arrowroot or cornstarch or 1 tablespoon all-purpose flour
  • ¾ c vegetable broth
  • 1 teaspoon Dijon mustard
  • ¾ teaspoon smoked paprika
  • 5 tablespoon full fat coconut milk
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 2 tablespoon parsley chopped
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Instructions

Cut the mushrooms

  1. Wash your Chanterelles under a cold water. They may have pine needles or pieces of moss attached to the caps so make sure to clean them well. Let the mushrooms drain in a colander.
  2. Note: If you're using Portobello mushrooms, don't wash them under the water. Instead, you can wipe the caps clean with the damp paper towel.Place mushrooms on a cutting board. Cut a thin slice off the bottom of each stem and quarter the mushroom.

Cook the onion

  1. Melt the vegan butter or olive oil in a large skillet over medium heat. Add the onion and cook stirring occasionally until the onion is translucent, about 7-10 minutes.

Cook the mushrooms

  1. Add the mushrooms and cook until all water evaporates and the mushrooms are slightly browned, about 7-10 minutes.Note that mushrooms tend to release lots of liquid during cooking. Don't overcrowd the skillet and if necessary cook in batches. When all liquid cook out, the mushroom will shrink. Stir in the garlic and cook for 30 more seconds.

Prepare a mushroom stroganoff sauce

  1. Meanwhile, in a small bowl or cup, combine the all-purpose flour with the mustard, smoked paprika, salt and pepper. Add the vegetable broth and whisk until there are no more lumps.
  2. Note: for Vegan Gluten Free Mushroom Stroganoff, use arrowroot powder or cornstarch in place of an all-purpose flour.

Mix everything

  1. Pour the mixture into the mushrooms and simmer until it thickens. Pour in the coconut milk.
  2. At this point, taste the mushrooms and the sauce. Make sure it's properly seasoned and if necessary, add more salt and pepper.

Serve

  1. Serve Vegan mushroom stroganoff with the mashed potatoes, pasta or rice. Don't forget a final sprinkling of parsley. Enjoy!

Notes

  • Mushrooms. In this easy Creamy Vegan Stroganoff you can use any mushrooms that you can find. I love Chanterelles, however they're mostly available in fall. Chanterelle mushrooms can be found in Costco and are perfect for this stroganoff and other vegan Chanterelle recipes. They have a “meaty” texture, making them an awesome substitute for meat.
  • Portobello mushrooms, white Button mushrooms, Cremini Mushrooms or Shiitake are sold in all grocery stores are available all year round.Do you live in a Pacific North West or Michigan? Good for you. Enjoy this Mushroom Stroganoff with the mushrooms found in the woods in your area - Oyster mushrooms, Chicken of the woods, Hen of the woods are all great choices.
  • Refrigerating. Make sure to cover and refrigerate the leftovers of one pot Vegan Mushroom Stroganoff immediately or within 2 hours. Properly stored it will keep for 2 days in the refrigerator.
  • Reheating. Add Mushroom Stroganoff along with a few splashes of vegetable broth or plant-based milk to a medium pan. Simmer on a medium low heat for a few minutes until heated through. OR if you're really short on time, reheat vegan stroganoff in a microwave for 15-20 seconds.
  • Making ahead of time. There are two ways to make it work. First option is to sauté the mushrooms the day before, store them in a fridge and then finish with the sauce on the day you're planning to serve them.
  • Second option is to cook easy vegan mushroom stroganoff from start to finish, refrigerate and then just reheat on the stove with a splash of vegetable broth.

Nutrition Information

Show Details
Calories 123kcal (6%) Carbohydrates 7g (2%) Protein 3g (6%) Fat 10g (15%) Saturated Fat 5g (25%) Polyunsaturated Fat 2g Monounsaturated Fat 3g Trans Fat 1g Sodium 535mg (22%) Potassium 362mg (10%) Fiber 1g (4%) Sugar 3g (6%) Vitamin A 449IU (9%) Vitamin C 6mg (7%) Calcium 18mg (2%) Iron 1mg (6%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 123 kcal

% Daily Value*

Calories 123kcal 6%
Carbohydrates 7g 2%
Protein 3g 6%
Fat 10g 15%
Saturated Fat 5g 25%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 3g 15%
Trans Fat 1g 50%
Sodium 535mg 22%
Potassium 362mg 8%
Fiber 1g 4%
Sugar 3g 6%
Vitamin A 449IU 9%
Vitamin C 6mg 7%
Calcium 18mg 2%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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