Home Recipes Main Dishes Pasta Vegan Mushroom Stroganoff Recipe
by Jennifer Debth
32 Comments
5 from 12 votes
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This Vegan Mushroom Stroganoff Recipe is a healthy twist on the classic beef stroganoff and it’s loaded with tons of mushrooms, spices, almond milk, and a little splash of wine! Serve it over pasta, spaghetti squash, mashed potatoes . . . the choice is yours!
You guys.
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Itook a classic – beef stroganoff – and health-i-fied/vegan-i-fied it.
And . . .
it . . .
is . . .
AWESOME!
While Trevor and I are not vegan (or even vegetarian), we do enjoy eating meatless at least a couple times a week. While we both do LOVE meat, some of our favorite dishes just happen to be vegetarian or vegan:
Paneer Tikka Masala <– heaven on a platter
Roasted Tomato Soup
Thai Peanut Noodles
and now, of course,
thisVegan Mushroom Stroganoff.
Whether you’re vegan or not, I promise you, you’re going to fall head over heels for this meatless stroganoff.
The day thisVegan Mushroom Stroganoff Recipe was born, the weather was cold, snow-y, and just overall dreary.
You know what that means?
Comfort food.
You know what that means?
Pasta.
BUT.
Summer is going to be here before you know it, so that means taking comfort food and health-i-fying it just a bit.
Who’s with me?
It starts with a little coconut oil <– melt it.
Then onion and spices happen: salt, pepper, garlic powder, parsley, paprika <– cook it.
Next some vegetable broth, almond milk, white wine and cornstarch get added to the mix <– whisk it.
Then, the main event, the mushrooms <– buy pre-sliced baby bellasto keep thisVegan Mushroom Stroganoff ultra easy and ultra flavorful.
This mixture simmers until the sauce is thick and the mushrooms are tender and then all that’s left is to stir in a teeny tiny touch of vegan cream cheese.
Serve it over pasta, spaghetti squash, mashed potatoes . . . the choice is yours!
The result is an ultra creamy, pretty darn healthy, full of flavor, amazingly textured:Vegan Mushroom Stroganoff.
Make it. Love it. Devour it. 😉
– Jennifer
Vegan Mushroom Stroganoff Recipe
5 from 12 votes
This Vegan Mushroom Stroganoff Recipe is a healthy twist on the classic beef stroganoff and it's loaded with tons of mushrooms, spices, almond milk, and a little splash of wine! Serve it over pasta, spaghetti squash, mashed potatoes . . . the choice is yours!
Prep Time: 10 minutes
Cook Time: 15 minutes
Yield: 4 people
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Equipment for this recipe
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Ingredients
US Customary - Metric
- 1 tablespoon coconut oil
- 1/2 yellow onion minced
- 1 1/2 teaspoons salt more or less to taste
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon parsley flakes
- 1 teaspoon Paprika
- 1 1/2 cups vegetable broth
- 1/4 cup almond milk
- 1/4 cup white wine
- 2 tablespoons cornstarch
- 2 (8 oz) packages sliced baby bella mushrooms
- 1/4 cup vegan cream cheese melted in the microwave
Recipe Video
Instructions
In a large stockpot, melt oil over medium heat.
Once melted, add in onions and spices, and cook for 3-5 minutes, or until onions start to soften. Stir regularly to prevent burning.
Slowly whisk in broth, milk, and white wine.
Whisk in cornstarch.
Add in mushrooms and bring to a simmer.
Simmer for 8 minutes or until the mushrooms are looked to your liking.
Remove from heat and slowly stir in the melted cream cheese.
Taste and re-season, if necessary, and serve over pasta/potatoes/spaghetti squash!
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STORING
Room Temp:N/A
Refrigerator:4-5 Days
Freezer:N/A
*Storage times may vary based on temperature and conditions
Notes
Nutritional information does not include pasta. It's just for the mushroom "sauce".
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Nutrition Information
Nutrition Facts
Vegan Mushroom Stroganoff Recipe
Amount Per Serving
Calories 140 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 4g25%
Sodium 1309mg57%
Potassium 559mg16%
Carbohydrates 14g5%
Fiber 2g8%
Sugar 4g4%
Protein 4g8%
Vitamin A 435IU9%
Vitamin C 1mg1%
Calcium 51mg5%
Iron 0.7mg4%
* Percent Daily Values are based on a 2000 calorie diet.
*Note: Nutrition information is estimated and varies based on products used.
Keywords: baby bella mushrooms, easy, vegan
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Course: Dinner, Pasta
Cuisine: American
Author: Jennifer Debth
Reader Interactions
Dre
Hollywood, Florida
I make this recipe all the time, pour it over gluten free pasta. The whole family loves it!Reply
Jennifer @ Show Me the Yummy
Awesome! Thanks so much!
Anonymous
Salem, Oregon
Yum, yum, and more yum. This was simple, fast, and delicious.Reply
Jennifer @ Show Me the Yummy
Yay! Thank you. 🙂 So glad you enjoyed!
Mary
Methuen, Massachusetts
Loved the recipe. Thanks so much. I would substitute vegetable broth for the oil and nutritional yeast for the vegan cheese.Can’t afford any more fat in my diet.Reply
Jennifer @ Show Me the Yummy
Glad you liked it Mary!
Ray
Berkeley, California
I love this recipe, thank you so much!! I do make two very very slight adjustments: 1. I like to make this recipe a lot, and dried mushrooms at Costco are much more cost-effective than buying fresh mushrooms elsewhere; so I reconstitute dried ‘shrooms in very hot water for about 15 min, then reserve 1.5 c of the resulting cooking liquid to use in place of the vegetable broth. (I add more salt, pepper, and garlic powder, as well as some onion powder, rosemary, and thyme since broth is usually seasoned.) 2. Second, my partner’s in recovery and I don’t keep alcohol at home, so I use white wine vinegar in place of the white wine, and I don’t think you’d be able to tell the difference! (You can water it down 1:1 if you want, but I like the tanginess, personally.) Bonus suggestion: After reserving the 1.5 c of mushroom liquid, I add enough water to that pot to make my pasta in it. Gotta sneak in every last bit of that mushroom flavor! Thank you so much!Reply
Jennifer @ Show Me the Yummy
So glad you love this Ray!! I love tang too, so the white wine vinegar sounds great!
Amanda
Minneapolis, Minnesota
Tried it with russet potatoes and substitute mushrooms for broccoli and vegan cream cheese for Neufchâtel cheese. A really tasty meal with good flavor!Reply
Jennifer @ Show Me the Yummy
Glad to hear your substitutions worked!
Lorraine
This recipe looks so good! But is there something I can use besides the wine? What could I substitute that with?
Reply
Jennifer @ Show Me the Yummy
You can just use more broth or milk 🙂
De
I’m veganI made this mushroom stroganoff for dinner this evening it was awesome served it over pasta along with green beans and lima beansI omitted the oil I used vegetable broth to cook onion and seasoningsThank you very much for the recipeReply
Jennifer @ Show Me the Yummy
You’re so welcome! Glad you liked it! 🙂
Ellen
This looks so great but I have to make it a holiday dish for a gluten free guest—should I try to find GF noodles or switch to rice, a different grain or potatoes?
Reply
Jennifer @ Show Me the Yummy
Any of the above you suggested would be amazing! 🙂
Cal
This was amazing! I made it last night and used the ‘free from’ sainsburys vegan cream cheese, I also added some red wine and used leeks instead of onions. Everyone was raving about it and couldn’t believe it was vegan! Thank you so much! Next time I make it I’m going to try stirring through some spinach at the endReply
Jennifer @ Show Me the Yummy
Wahoo!! Thanks so much! 🙂
Nicole
I have been making this for about 2-3 months. The best recipe I have found for Vegan Stroganoff. Thank you.Reply
Jennifer @ Show Me the Yummy
Aww YAY! Thank you so much!!
Bharat
This look seriously amazing
Reply
Jennifer @ Show Me the Yummy
Thank you so much!!
Jennifer @ Show Me the Yummy
Thank you!!
Reply
Janet
I’m not vegan but I’m pretty sure I could devour this…thanks!
Reply
Jennifer @ Show Me the Yummy
Thanks Janet! 🙂
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I make this recipe all the time, pour it over gluten free pasta. The whole family loves it!