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You would never guess that this Easy Vegan Stroganoff is made with completely plant-based ingredients and is totally dairy-free! It takes less than 30 minutes to prepare 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, 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 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.
- Garlic Cloves - Out of fresh garlic? For each clove, you can also use ½ teaspoon of garlic flakes or 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.
- 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.
- 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 - Use whatever you like or whatever you have in the pantry!
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 chopped parsley and vegan Parmesan.
- 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.
- The sauce will thicken as it cools and if it's stored in the fridge. If you're planning to reheat the sauce, you'll need to add a splash of plant-based milk, broth, or additional coconut milk to loosen it up again. I recommend reheating it in a pan over medium heat, stirring frequently until heated through. Season to taste before enjoying the leftovers!
Midwestern stroganoff typically utilizes canned cream of mushroom soup along with beef and sour cream. But in this vegan recipe, we've made it dairy-free with full-fat canned coconut milk, plenty of dried herbs, and fresh garlic, along with mushrooms for a warm, earthy flavor.
Coconut milk is the perfect way to add that creamy texture to your stroganoff without using sour cream! And don't worry - with all the other flavors going on in this dish, you won't even taste any coconut flavor. Be sure to use full-fat canned coconut milk for the best flavor and texture.
In this easy dairy-free vegan stroganoff recipe, fresh onions and garlic combine with dried thyme and sage for a creamy, flavor-forward vegan stroganoff sauce. The sauce comes together all in one pan with coconut milk as the secret ingredient that makes it luxuriously creamy with minimal prep work from you!
Family Favorite Pastas
- One Pot Garlic Parmesan Pasta
- Creamy Vegan Sun-Dried Tomato Pasta
- Fresh Roasted Tomato Spaghetti Sauce
- 20 Minute Bruschetta Pasta
- Creamy Pesto & Tomato Pasta