The Best Mushroom Stroganoff Vegan
Indulge in the ultimate comfort food with "The Best Mushroom Stroganoff Vegan," a creamy and satisfying plant-based dish that's perfect for weeknight dinners or special occasions. Packed with a rich medley of cremini and baby bella mushrooms, this stroganoff delivers an earthy depth of flavor enhanced by aromatic garlic, onions, and a touch of paprika. The luxurious sauce, thickened with coconut milk and cornstarch, is infused with dry white wine, vegetable broth, Dijon mustard, and soy sauce for a velvety, savory finish. Perfectly paired with hearty pasta like fettuccine or pappardelle, this dish comes together in just 40 minutes, making it a quick, versatile, and family-friendly recipe. Top with fresh parsley for an elegant garnish, and enjoy a dairy-free, gluten-free (optional), and utterly satisfying meal that proves comfort food can be both indulgent and wholesome!
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 large Yellow onion, diced
- 3 cloves Garlic, minced
- 16 ounces Cremini mushrooms, sliced
- 8 ounces Baby Bella mushrooms, sliced
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 1 teaspoon Paprika
- 0.5 cups Dry white wine
- 2 cups Vegetable broth
- 1 tablespoon Soy sauce (or Tamari for gluten-free)
- 1 tablespoon Dijon mustard
- 0.5 cups Coconut milk (full-fat)
- 1.5 tablespoons Cornstarch
- 12 ounces Cooked pasta (e.g., fettuccine, pappardelle, or tagliatelle)
- 2 tablespoons Fresh parsley, chopped (optional garnish)
Instructions
Heat a large skillet over medium heat and add olive oil.
Once the oil is hot, add the diced onion. Sauté for 4-5 minutes until softened and translucent.
Add the minced garlic to the skillet and cook for 30 seconds until fragrant.
Add the sliced cremini and baby bella mushrooms to the skillet. Sprinkle with salt, black pepper, and paprika. Cook for 8-10 minutes, stirring occasionally, until the mushrooms release their moisture and brown slightly.
Pour in the dry white wine and allow it to simmer for 2-3 minutes, letting the alcohol cook out and the liquid reduce slightly.
Add the vegetable broth, soy sauce, and Dijon mustard. Stir well and bring the mixture to a gentle simmer.
In a small bowl, whisk together the coconut milk and cornstarch until smooth. Pour this mixture into the skillet while stirring to thicken the sauce.
Lower the heat and let the stroganoff simmer for 5-7 minutes, stirring occasionally, until the sauce is creamy and coats the mushrooms well.
Cook your pasta according to the package instructions while the stroganoff simmers. Drain and set aside.
Taste the stroganoff sauce and adjust seasonings as needed. If the sauce is too thick, add a splash of vegetable broth; if it needs more depth, add a pinch of salt or another splash of soy sauce.
Serve the mushroom stroganoff over the cooked pasta and garnish with freshly chopped parsley, if desired.
Nutrition Facts
Calories |
414 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.2 g | 22% | |
| Saturated Fat | 7.6 g | 38% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1122 mg | 49% | |
| Total Carbohydrate | 50.0 g | 18% | |
| Dietary Fiber | 6.6 g | 23% | |
| Total Sugars | 9.1 g | ||
| Protein | 14.1 g | 28% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 53 mg | 4% | |
| Iron | 3.5 mg | 20% | |
| Potassium | 1021 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
