The Best Vegan Mushroom Stroganoff (No Cashew Cream or Roux!)

If you’re looking for the easiest mushroom stroganoff recipe on the internet – you found it! You would never guess that this vegan mushroom stroganoff is made with completely plant-based ingredients and is totally dairy-free! It takes less than 30 minutes to prepare this comfort food from start to finish and tastes great served over your family’s favorite noodles.

 

You Will Love This

• Some vegan stroganoff recipes call for homemade cashew cream or a roux (made with vegan butter and all purpose flour), which I personally don’t have time for. This vegan mushroom stroganoff recipe utilizes canned full-fat coconut milk to deliver that classic creamy stroganoff texture. But don’t worry – you won’t taste the coconut at all! The aromatic flavors from the dried herbs and the fresh veggies will completely transform the slightly sweet coconut milk into a smooth, savory sauce that will perfectly coat every nook and cranny of your noodles!
• The flavors of this vegan mushroom stroganoff are cozy, comforting, and outrageously delicious! It tastes just like your mom used to make – minus the canned condensed soup and sour cream! Traditional Midwestern beef stroganoff was a staple in our house growing up and it was one of my absolute favorite meals. But I always enjoyed the mushrooms, gravy, and noodles the most. I’ve been pretty obsessed with using coconut milk to recreate my family favorites in a vegan way lately – like in my Cucumber Pasta Salad, Creamy Sun-Dried Tomato Cream Sauce, and White Chickpea Chili – and this recipe is no exception! It tastes like the real deal, but it’s totally vegan and totally made with real ingredients!
• It’s really quick and easy to throw together! It takes just 25 minutes to make from start to finish! You can even buy pre-sliced mushrooms if you’re in a hurry and want to cut down on prep time. Either way, this recipe comes together using mostly pantry staple ingredients which makes it one of our family’s favorites.

Ingredients and Substitutions

• Baby Bella Mushrooms – Your local grocer might call them cremini mushrooms, but they’re the same thing. If you can’t get either, you can use portabella (because a cremini is really just a baby portabella), but the umami flavor will be stronger. Shiitake mushrooms will also work as well.
• Garlic Cloves – Out of fresh garlic? For each clove, you can use an ⅛ teaspoon of garlic powder if you need to.
• Dried Thyme & Sage – The best substitute for dried thyme is generally dried oregano. Marjoram is a decent substitute for either or you could use Italian seasoning as well.
• Sherry Vinegar – Another wine vinegar will stand in for the sherry vinegar if you need a substitute. Red wine vinegar is a close second, but sherry has a notable sweetness to it. You can stir in a pinch of sugar if you want to get that sweetness back. If you’re looking for more umami flavor and less traditional stroganoff flavor, you can use tamari, soy sauce, or vegan Worcestershire sauce in place of the vinegar for a different flavor.
• Coconut Milk – The full-fat canned coconut milk is adding creaminess to this stroganoff. If you’re not worried about this being a dairy-free stroganoff, you can sub half and half or heavy cream. Start with about half the amount that’s called for and add more as necessary. Vegan sour cream could work as a sub for the coconut milk as well.
• Dijon Mustard – Don’t worry the sauce won’t taste like mustard! Dijon adds a delicious acidity that balances out the richness of the sauce. My favorite substitute is normal yellow mustard with a bit of Worcestershire sauce mixed in. You get the creaminess of mustard and also that deep tang that Dijon was supposed to provide.
• Pasta – Most regular pasta is vegan so pick your favorite! Gluten-free pasta will work as well. Stroganoff is traditionally served with egg noodles, but most brands of egg noodles are not vegan so be sure to check the package. You could also serve this stroganoff over cooked rice or mashed potatoes.

Instructions

Cook pasta according to package directions until al dente. Toss in olive oil and set aside. 

Saute onion in olive oil for about 6-7 minutes.

Add the remaining tablespoon of olive oil to the pan along with mushrooms, garlic, thyme, and sage.

Cook, stirring occasionally for 5 minutes.

Add coconut milk and Dijon mustard.

Stir to combine.

Bring to a simmer and simmer gently over medium-low heat for about 2 minutes or until it gets thick and creamy. Stir in sherry vinegar and season to taste with salt and pepper.

Serve with pasta and garnish with fresh herbs and vegan Parmesan.

Tips

• You CAN rinse mushrooms with water and they won’t get soggy – I promise! The myth that you can’t wash mushrooms just isn’t true. I like to rinse them under cold water and use my fingers to gently remove any dirt or debris from the mushroom. Then slice and cook. As long as you just give them a quick rinse and don’t let them sit in the water, they will not end up being mushy or soggy.
• One thing that will make mushrooms soggy is salting them right away when you add them to your pan! You’ll notice in most of my recipes that I add salt and pepper whenever I had something new to the pan. However, in this recipe, I wait to add another layer of salt and pepper until after the mushrooms have cooked. The mushrooms will still release moisture without salt, but adding salt will quickly draw the moisture from them which we don’t want! Cooking the mushrooms over medium-high heat also helps prevent them from getting soggy.

Make-Ahead, Storage, Freezing, and Reheating

• Make-Ahead: This vegan mushroom stroganoff is a delicious make-ahead meal! I like to prep the sauce and noodles over the weekend and then store them separately. When I’m craving stroganoff I know it will take just minutes to warm up and enjoy!
• Storage: Store leftover stroganoff in an airtight container in the refrigerator for up to 5 days. I prefer to store the pasta and stroganoff separately but it’s totally up to you.
• Freezing: This stroganoff sauce will stay good in the fridge for up to 5 days. You can also freeze the sauce for up to 3 months in an airtight container. Do not store with the noodles. Thaw the stroganoff overnight in the fridge before reheating.
• Reheating: Reheat leftover stroganoff and noodles in a small saucepan over medium heat. You may need to add a splash of broth, water, or coconut milk to loosen up the stroganoff sauce. Cook, stirring frequently until warmed through. Be sure to season to taste with salt and pepper before serving!

FAQ

Family Favorite Pasta Recipes

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