VEGAN MUSHROOM STROGANOFF
This Vegan Mushroom Stroganoff brings together savory mushrooms and a creamy dairy-free sauce for a comforting plant-based meal that feels both hearty and satisfying. Served over tender noodles, it’s a classic-style dish made with simple ingredients and rich, balanced flavor.
SAVORY MUSHROOM SYMPHONY
The mushrooms are cooked in two stages, which helps build deep, savory flavor while keeping a tender, satisfying bite. The first batch cooks down for richness, and the second adds texture and a fresh, earthy feel to the stroganoff.
CREAMY STROGANOFF & PASTA BASE
The creamy, well-seasoned sauce clings to the tender pasta, adding rich flavor and just enough brightness to bring the whole dish together.
SIMPLE STEPS TO MAKE THIS VEGAN MUSHROOM STROGANOFF
Slice & Cook Half of the Mushrooms, Add Spices & Cook Down
Separately Prepare Thick Cut Noodles
Add Remaining Sliced Mushrooms and Sauce Ingredients
Vegan Mushroom Stroganoff Ingredients
STEP 1 – PREPARE & COOK VEGGIES AND SOME MUSHROOMS:
- Sauté diced onion, sliced mushrooms, and seasonings (thyme, paprika, sage, soy sauce, and vegan Worcestershire sauce in a skillet.
STEP 2 – SEPARATELY PREPARE THICK CUT NOODLE:
- Separately cook vegan pappardelle noodles or other thick-cut noodles according to the package.
STEP 3 – COOK REMAINING MUSHROOMS:
- Add the remaining sliced mushrooms and cook down.
STEP 4 – ADD INGREDIENTS FOR STROGANOFF SAUCE:
- Add coconut milk, lemon juice, apple cider vinegar, dijon mustard, and salt & pepper to taste.
- Simmer to meld the flavors.
STEP 5 – THICKEN THE MIXTURES TO DESIRED CONSISTENCY:
- Add the cornstarch slurry to thicken the mixture.
STEP 6 – SERVE:
- Top the cooked pasta with the mushroom mixture and enjoy.
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Vegan Mushroom Stroganoff
Ingredients
- Drizzle Olive Oil
- 1 Medium Yellow Onion
- ½ Package Cremini/Baby Bella Mushrooms (24 oz) (or substitute white button)
- 1 tsp Thyme
- 1 tsp Paprika
- 1 tsp Dried Sage
- 1 tbsp Low Sodium Soy Sauce
- 1 tbsp Vegan Worcestershire Sauce
- 1 Package Vegan Pappardelle Noodles, 16 oz (or substitute thick noodle of choice)
- ½ Package Baby Bella Mushrooms (24 oz)
- 1 Can Lite Unsweetened Coconut Milk
- 1 tbsp Lemon Juice
- 1 tbsp Apple Cider Vinegar
- 1 tbsp Stone Ground Mustard
- Salt & Pepper to taste
- 2 tbsp Cornstarch
- 2 tbsp Water
Instructions
- Drizzle olive oil into a large skillet and heat over medium heat.Drizzle Olive Oil
- Dice onion and sauté until softened, about 3 minutes.1 Medium Yellow Onion
- While the onion cooks, slice the mushrooms. Add them to the skillet and stir well to combine.½ Package Cremini/Baby Bella Mushrooms (24 oz)
- Add all of the following seasonings and sauces for this step and mix thoroughly.1 tsp Thyme, 1 tsp Paprika, 1 tsp Dried Sage, 1 tbsp Low Sodium Soy Sauce, 1 tbsp Vegan Worcestershire Sauce
- Cook the mixture uncovered, allowing the mushrooms to release their moisture. Continue cooking until most of the liquid has cooked off, about 5–8 minutes, stirring occasionally.
- Slice the additional mushrooms while the first batch cooks down. Add them to the skillet once the first batch has reduced.½ Package Baby Bella Mushrooms (24 oz)
- Continue cooking for about 5 more minutes, stirring often, until the mushrooms are tender and browned.
- Add these remaining ingredients to the skillet and stir to combine. Bring the mixture to a high simmer, then reduce heat to a low simmer for about 5 minutes, stirring occasionally.1 Can Lite Unsweetened Coconut Milk, 1 tbsp Lemon Juice, 1 tbsp Apple Cider Vinegar, 1 tbsp Stone Ground Mustard, Salt & Pepper
- In a small bowl, whisk together the cornstarch and cold water until smooth. Stir the mixture into the skillet and continue cooking until the sauce thickens slightly.2 tbsp Cornstarch, 2 tbsp Water
- Keep the sauce at a gentle simmer, stirring occasionally, while the noodles are prepared.
- Taste and adjust seasoning as needed.
While Mushrooms Are Cooking
- Prepare noodles separately according to package directions. Keep noodles separate until serving so they don’t become mushy.1 Package Vegan Pappardelle Noodles, 16 oz
- Spoon the mushroom stroganoff over the cooked noodles and finish with salt and pepper to taste.
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FAQ'S FOR THIS VEGAN MUSHROOM STROGANOFF RECIPE
1. Can I use a different type of mushroom?
Yes, you can use any type of mushroom that you like. We recommend using cremini/baby bella, but white button, shiitake and more will work great.
2. Can I add some additional plant-based protein to this dish?
Yes, you can add a diced store-bought plant-based sausage to this recipe for a protein kick or a can of drained and rinsed chickpeas would work well, too.
3. Can I make this recipe gluten-free?
Yes, you can make this recipe gluten-free by using gluten-free pasta and gluten-free soy sauce. It’s always a good idea to check all the ingredients to confirm that they are also gluten-free.
4. How do I store leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
