This Mushroom Stroganoff Is The Cozy Dinner I Keep Coming Back To

Name: Quick Mushroom Stroganoff (Vegan Option)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 11-12 ounce fresh brown mushrooms (sliced thinly); 1 tablespoon olive oil; 1 yellow onion (diced); 3 teaspoon minced garlic cloves; 4 tablespoon white wine (or broth/water (optional)); 1 1/2 tablespoon tamari (or soy sauce); 3/4 cup vegetable broth ( or water); 3/4 cup plant-based milk (or cream); 2 tablespoon tapioca flour or cornstarch; 1/2 teaspoon smoked paprika; a pinch of red pepper flakes; 1/2 teaspoon kosher salt (or to taste); 1/4 teaspoon black pepper (or to taste); 1 tablespoon nutritional yeast flakes; fresh rosemary (or parsley for serving); Serve with rice or pasta of choice

Make this simple and delicious 30-minute vegan mushroom stroganoff. This hearty dinner has lots of flavor and requires only a few ingredients!

This mushroom stroganoff is a popular vegan food because it's easy to make and doesn't require many ingredients (similar to my sweet potato stew, pumpkin curry, and chickpea cauliflower curry). So simple!

Mushrooms are often served as a side dish but they truly shine when served as an entree!

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5 Star Review

This recipe completely amazed me. The flavors! The textures! It tasted like something straight from a top-notch vegan restaurant! My husband and I couldn't resist going back for seconds!

- Kylie, our reader

Ingredients

Mushrooms - any brown mushrooms you have, I like to use crimini mushrooms or sliced large portobello mushrooms.
Tapioca - This simple ingredient creates a lovely thickness to the soup and adds a creamy texture. The creamy sauce will thicken as it stands, quite a lot. Alternatively, you can use regular all-purpose flour or gluten-free flour blends or cornstarch. You may need to use more than the amount stated in this recipe.
White wine - dry white wine or use broth/water instead.
Nutritional yeast flakes - to add that cheesy flavor, use more or less depending on how strong flavor you like.
Milk - your favorite plant based milk like oat milk or almond milk. If you want the sauce to look and taste more creamy use coconut milk (canned) instead. I've recently made it with vegan sour cream, just a touch in the end and it was superb!
Seasoning and aromatics - minced garlic, onion, ground black pepper and smoked paprika and some tamari sauce for depth is all you need for flavor.

Step by step photos can be found below the recipe card.

How To Make Mushroom Stroganoff

Heat oil in a large skillet over medium heat. Sauté onion for about 5 Heat oil in a large skillet over medium heat. Sauté onion for about 5 minutes until softened. Add garlic and cook for an additional 30 seconds.
Next, add the mushrooms to the skillet and cook for approximately 5 minutes until they begin to brown. Don't add salt yet.
Pour in white wine, vegetable broth, tamari (or soy sauce), and seasonings. Bring the mixture to a boil. Add nutritional flakes.
In a separate bowl, mix tapioca with milk until dissolved. Slowly pour the milk mixture into the skillet and simmer over low to medium heat for 10 minutes or until the sauce thickens.
Taste and adjust seasoning according to your preference. Stir in fresh herb leaves and/or parsley. My favorite thing is to drizzle some fresh lemon juice on top before serving. Try it!
Serve the creamy mushroom sauce over brown rice, pasta, cauliflower rice or mashed potatoes. Enjoy!

Making Vegan Stroganoff Taste Meaty

What is Vegan mushroom stroganoff secret? Simple!

Perfectly chosen mushrooms and nutritional yeast.

Nutritional yeast has a nutty and cheesy taste that can add depth and richness to dishes. It's high in fiber, vitamins, minerals, and protein. This ingredient can boost your energy and immune system, but you can leave it out if you can't find it.
Mushrooms contribute to the overall umami taste of the dish. Combining different types of wild and cultivated mushrooms can create a complex profile. Cooking the mushrooms right will also affect the final product.

The Secret to Cooking Mushrooms

Avoid Washing Them: Washing mushrooms can ruin their taste and texture. If you must wash them, only dunk them in a bowl of water for no longer than 10 seconds! I like to clean the mushrooms with a damp cloth to remove the dirt.
Slice Thickly: Mushrooms shrink after cooking, so cut them at least half an inch thick. Doing so can give more body and texture to the stroganoff.
Sear the Mushrooms: Mushrooms take longer to cook than you realize. Take the time to develop a beautiful sear on them to deepen the flavors.
Use Plenty of Oil: Mushrooms can absorb oil, meaning you have to use a lot of it. If your mushrooms aren't glossy during the sauté, it's a sign you need to add more oil.
Salt at the End: Salting mushrooms too early can draw the liquid out and prevent caramelization. It's best to salt the mushrooms near the end of their cooking.

sauteing mushrooms in skillet and then adding liquid.

Freezing And Storing Instructions

To Store. Keep refrigerated in an airtight container for up to 3 days.
To Freeze. Allow the sauce to cool and freeze for up to 2-3 months. When reheating, you'll have to add some broth or milk as the sauce will be quite thick. If you can, consume the dish once it's made.

More Mushroom Recipes

Before You Head Out

If you gave this recipe a try, I'd be so thankful if you could leave a ★★★★★ rating and review below. It helps other readers, supports my work, and means the world to me. Thank you for being part of The Yummy Bowl family. Happy cooking! ❤️

Recipe Card

Julia

Quick Mushroom Stroganoff (Vegan Option)

5 from 2 votes

Make this easy 30 minute vegan mushroom stroganoff. This hearty, flavorful dish is simple, and requires just a handful of ingredients!

Print Recipe Pin Recipe

Prep Time 10

Cook Time 20

Total Time 30

Servings: 2 servings

Course: Main Course

Cuisine: Russian

Calories: 226

Ingredients Method Nutrition Notes

Ingredients

11-12 ounce fresh brown mushrooms sliced thinly
1 tablespoon olive oil
1 yellow onion diced
3 teaspoon minced garlic cloves
4 tablespoon white wine or broth/water (optional)
1 ½ tablespoon tamari or soy sauce
¾ cup vegetable broth or water
¾ cup plant-based milk or cream
2 tablespoon tapioca flour or cornstarch
½ teaspoon smoked paprika
a pinch of red pepper flakes
½ teaspoon kosher salt or to taste
¼ teaspoon black pepper or to taste
1 tablespoon nutritional yeast flakes
fresh rosemary or parsley for serving
Serve with rice or pasta of choice

Method

Heat oil in a large skillet over medium heat. Sauté onion for about 5 minutes until softened. Add garlic and cook for an additional 30 seconds.
1 yellow onion, 3 teaspoon minced garlic cloves, 1 tablespoon olive oil
Next, add the mushrooms to the skillet and cook for approximately 5 minutes until they begin to brown. Don't add salt yet.
11-12 ounce fresh brown mushrooms
Pour in white wine, vegetable broth, tamari (or soy sauce), and seasonings. Bring the mixture to a boil. Add nutritional flakes.
4 tablespoon white wine , 1 ½ tablespoon tamari , ¾ cup vegetable broth, ½ teaspoon smoked paprika, a pinch of red pepper flakes, ½ teaspoon kosher salt, ¼ teaspoon black pepper, 1 tablespoon nutritional yeast flakes
In a separate bowl, mix tapioca with milk until dissolved. Slowly pour the milk mixture into the skillet and simmer over low to medium heat for 10 minutes or until the sauce thickens.
¾ cup plant-based milk , 2 tablespoon tapioca flour or cornstarch
Taste and adjust seasoning according to your preference. Stir in fresh herb leaves and/or parsley.
fresh rosemary
Serve the creamy mushroom sauce over brown rice, pasta, cauliflower rice or mashed potatoes. Enjoy!
Serve with rice or pasta of choice

Nutrition

Calories: 226kcalCarbohydrates: 33gProtein: 9gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 1gSodium: 1494mgPotassium: 963mgFiber: 4gSugar: 13gVitamin A: 621IUVitamin C: 6mgCalcium: 184mgIron: 2mg

Notes

- Store in the fridge for up to 3 days. When reheating add more milk or cream.
- Mushrooms - any brown mushrooms you have, I like to use crimini mushrooms or sliced large portobello mushrooms.

- Tapioca - This simple ingredient creates a lovely thickness to the soup and adds a creamy texture. The creamy sauce will thicken as it stands, quite a lot. Alternatively, you can use regular all-purpose flour or gluten-free flour blends or cornstarch. You may need to use more than the amount stated in this recipe.

- White wine - dry white wine or use broth/water instead.

- Nutritional yeast flakes - to add that cheesy flavor, use more or less depending on how strong flavor you like.

- Milk - your favorite plant based milk like oat milk or almond milk. If you want the sauce to look and taste more creamy use coconut milk (canned) instead. I've recently made it with vegan sour cream, just a touch in the end and it was superb!

- Seasoning and aromatics - minced garlic, onion, ground black pepper and smoked paprika and some tamari sauce for depth is all you need for flavor.

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Note: Nutrition information is estimated and varies based on the products used.

Full Nutrition Disclaimer can be found here.

FAQ

What mushroom varieties can I use?

Button, cremini, oyster, shitake, and portobello mushrooms are great for stroganoff. You can combine several types of mushrooms to create a more complex flavor profile.

What plant-based milk can I use?

You may use any nut-based milk for this recipe. Almond, soy, oat, and coconut milk are some of the best options!

How can I make a gluten-free version of this recipe?

To make a gluten-free vegan mushroom stroganoff, use cornstarch or tapioca flour to thicken the sauce. Serve it over rice, potato strings, or gluten-free pasta.