Best Vegan Mushroom Stroganoff – Quick 30-Minute Dinner

This Vegan Mushroom Stroganoff is creamy, rich, and full of flavor, without any dairy or meat. Tender mushrooms are simmered in a velvety plant-based sauce with garlic, onion, and herbs, then tossed with pasta for the ultimate comfort meal. It’s the perfect weeknight dinner when you want something cozy, hearty, and satisfying, all made with simple, wholesome ingredients.

Why You’ll Love This Recipe

• Creamy and dairy-free: no cream needed for the perfect texture.
• Quick to make: ready in under 30 minutes.
• Rich and savory: loaded with umami from mushrooms and soy sauce.
• Perfect for meal prep: keeps well and tastes even better the next day.
• Family-friendly: everyone loves its comforting flavor.

Ingredients

• 2 tablespoons olive oil
• 1 tablespoon vegan butter
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 16 oz (450 g) cremini or baby bella mushrooms, sliced
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon smoked paprika
• 1 teaspoon Dijon mustard
• 2 tablespoons all-purpose flour
• 1½ cups vegetable broth
• 1 cup unsweetened almond milk or oat milk
• 1 tablespoon soy sauce
• 1 tablespoon nutritional yeast (optional, for extra richness)
• 12 oz (340 g) fettuccine or pasta of choice
• Fresh parsley, chopped (for garnish)

Step-by-Step Instructions

1. Cook the pasta: Boil pasta according to package directions. Drain and set aside.
2. Sauté onions and garlic: Heat olive oil and vegan butter in a skillet over medium heat. Add onions and garlic; cook until fragrant.
3. Add mushrooms: Stir in mushrooms and cook 8–10 minutes until browned and softened.
4. Season and thicken: Add salt, pepper, smoked paprika, and Dijon mustard. Sprinkle in flour and stir for 1 minute to coat.
5. Make the creamy sauce: Slowly pour in vegetable broth and plant-based milk while stirring to avoid lumps. Add soy sauce and nutritional yeast. Simmer until thick and creamy.
6. Combine and serve: Toss cooked pasta with sauce. Adjust seasoning if needed. Garnish with parsley and serve warm.

Tips & Variations

• Use cashew cream instead of almond milk for a richer sauce.
• Add spinach or kale for a boost of greens.
• Use gluten-free pasta and flour for a gluten-free version.
• For extra protein, add lentils or chickpeas to the sauce.

Storage & Reheating

• Refrigerate: Store leftovers up to 4 days in an airtight container.
• Reheat: Warm gently on the stovetop with a splash of milk to loosen the sauce.
• Freeze: Best enjoyed fresh, but can be frozen up to 2 months.

Serving & Pairing Ideas

• Serve with Roasted Garlic Mashed Cauliflower or a green salad.
• Add a side of Golden Pull-Apart Butter Buns or garlic bread.
• Pair with a light drink like sparkling water with lemon for balance.

Frequently Asked Questions

Can I use canned coconut milk?

Yes, but use light coconut milk to avoid overpowering the mushroom flavor.

What mushrooms are best for stroganoff?

Cremini, baby bella, or portobello mushrooms work perfectly. You can mix different types for depth.

How do I thicken the sauce without flour?

Use cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water).

Can I make it ahead?

Yes, store the sauce and pasta separately, then combine before serving.

Ready to Make It?

This Vegan Mushroom Stroganoff is creamy, comforting, and delicious, everything you love about classic stroganoff, made plant-based. It’s quick, easy, and perfect for both weeknights and special dinners.

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