
The Complete Guide To An Easy Vegan Mushroom Stroganoff
User Reviews
4.8
78 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
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Total Time
30 mins
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Servings
4 servings
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Calories
123 kcal
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Course
Main Course
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Cuisine
Russian

The Complete Guide To An Easy Vegan Mushroom Stroganoff
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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
- 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
Instructions
Cut the mushrooms
- 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.
- 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
- 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
- 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
- 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.
- Note: for Vegan Gluten Free Mushroom Stroganoff, use arrowroot powder or cornstarch in place of an all-purpose flour.
Mix everything
- Pour the mixture into the mushrooms and simmer until it thickens. Pour in the coconut milk.
- At this point, taste the mushrooms and the sauce. Make sure it's properly seasoned and if necessary, add more salt and pepper.
Serve
- 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.
Genuine Reviews
User Reviews
Overall Rating
4.8
78 reviews
Excellent
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