5.0 from 6 votes
Vegan Mushroom Stroganoff
Vegan Mushroom Stroganoff cooked in the Instant Pot in just 15 minutes. Yay! It's keto and more budget-friendly than beef stroganoff. This super creamy and delish stew makes the perfect quick and easy dinner idea for busy weeknights. We enjoy it over zoodles (or noodles) for a comforting meatless meal!
Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 5 people
Calories: 251 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 3 tablespoons olive oil
- 1 ½ pounds of mushrooms cleaned and sliced (I used a combination of white button, baby Bella, and shitake)
- 1 small onion chopped
- 4 garlic cloves minced
- 1 teaspoon paprika
- 2 teaspoon salt or more to taste (if your broth is not low sodium, use less salt)
- ¾ teaspoon ground black pepper
- 1 tablespoon Worcestershire sauce get a vegan one or replace it with Dijon mustard
- 2 tablespoon tomato paste
- ½ cup dry white wine use a vegan one
- 1 ¼ cups vegetable broth I used low sodium
- ¾ cup canned coconut milk
- 1 teaspoon xanthan gum if you are not on a keto diet, use the same amount of cornstarch or double the amount of all-purpose flour. Either cornstarch or flour must be fully dissolved in a small amount of water before being added to the stroganoff
- 3 tablespoon chopped parsley
Instructions
- To make this vegan mushroom stroganoff in the Instant Pot, press the sauté button and let the pot heat for about 2-3 minutes. Then add olive oil, onion, and mushrooms. Cook for about 5-10 minutes, stirring occasionally until the onion has softened and the mushrooms are brown. Then add the garlic and let it cook for one minute. NOTE: In order to sear the mushrooms properly, you may have to cook them in 2-3 batches.
- Stir in paprika, salt, pepper, Worcestershire sauce, tomato paste, and wine. Let the wine evaporate a little and stir in the broth and coconut milk.
- Cancel the sauté function, lock the lid, turn the valve to sealing, and cook on High Pressure for 3 minutes. Do a quick release!
- Press the sauté button and stir in the xanthan gum until the stroganoff sauce has thickened (about 1-2 minutes). Sprinkle fresh parsley on top.
- Serve over zoodles or cauliflower rice (low carb options) or over noodles, white rice, or mashed potatoes.
Cup of Yum
Notes
- Storage
- Store vegan mushroom stroganoff in an airtight container in the fridge for up to 3 days. It’s one of those easy freezer meals – you can freeze it for up to 2 months!
- Thaw overnight in the fridge and gently reheat over low heat, stirring well.
Nutrition Information
Calories
251kcal
(13%)
Carbohydrates
18g
(6%)
Protein
5g
(10%)
Fat
18g
(28%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
1g
Monounsaturated Fat
7g
Sodium
1288mg
(54%)
Potassium
688mg
(20%)
Fiber
6g
(24%)
Sugar
7g
(14%)
Vitamin A
627IU
(13%)
Vitamin C
8mg
(9%)
Calcium
32mg
(3%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 5people
Amount Per Serving
Calories 251
% Daily Value*
| Calories | 251kcal | 13% |
| Carbohydrates | 18g | 6% |
| Protein | 5g | 10% |
| Fat | 18g | 28% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Sodium | 1288mg | 54% |
| Potassium | 688mg | 15% |
| Fiber | 6g | 24% |
| Sugar | 7g | 14% |
| Vitamin A | 627IU | 13% |
| Vitamin C | 8mg | 9% |
| Calcium | 32mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.