Vegan Mushroom Stroganoff
Creamy, hearty, and irresistibly comforting, this Vegan Mushroom Stroganoff is a plant-based twist on a classic. Featuring tender slices of cremini mushrooms and a luxuriously rich sauce made with plant-based milk, nutritional yeast, and a touch of soy sauce, this dish delivers bold, umami-packed flavor in every bite. A hint of paprika and thyme elevates the creaminess, while the option to deglaze with dry white wine adds depth. Perfectly paired with fettuccine or eggless noodles, this quick and easy recipe comes together in just 35 minutes, making it ideal for weeknight dinners or cozy gatherings. Garnish with fresh parsley for a pop of color and enjoy a satisfying vegan stroganoff that’s as delicious as it is wholesome.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 3 garlic cloves, minced
- 450 grams cremini or button mushrooms, sliced
- 60 milliliters dry white wine (optional, for deglazing)
- 480 milliliters vegetable broth
- 240 milliliters unsweetened plant-based milk (such as almond or oat)
- 2 tablespoons soy sauce or tamari
- 2 tablespoons nutritional yeast
- 1.5 tablespoons cornstarch
- 2 tablespoons water
- 1 teaspoon paprika
- 0.5 teaspoon dried thyme
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 400 grams cooked pasta (such as fettuccine or eggless noodles)
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Heat the olive oil in a large skillet or pan over medium heat.
Add the diced onion and cook for 3-4 minutes, stirring occasionally, until softened and translucent.
Add the minced garlic and cook for another minute until fragrant.
Toss in the sliced mushrooms and cook for 7-8 minutes until they release their moisture and start to brown.
If using, pour in the white wine to deglaze the pan, scraping up any browned bits from the bottom. Cook for an additional 2-3 minutes until the liquid reduces slightly.
Add the vegetable broth, plant-based milk, soy sauce, nutritional yeast, paprika, thyme, salt, and pepper. Stir to combine and bring the mixture to a simmer.
In a small bowl, mix the cornstarch and water to create a slurry. Gradually stir it into the skillet to thicken the sauce. Let it simmer for 3-4 minutes until the sauce becomes creamy.
Taste and adjust seasonings as needed.
Remove the skillet from heat and toss the cooked pasta into the sauce, ensuring it's well coated.
Serve immediately, garnished with chopped fresh parsley if desired.
Nutrition Facts
Calories |
349 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.8 g | 13% | |
| Saturated Fat | 1.4 g | 7% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1078 mg | 47% | |
| Total Carbohydrate | 50.5 g | 18% | |
| Dietary Fiber | 6.1 g | 22% | |
| Total Sugars | 6.1 g | ||
| Protein | 14.5 g | 29% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 123 mg | 9% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 816 mg | 17% | |
*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.
