Vegan Mushroom Stroganoff Recipe
This Vegan Mushroom Stroganoff is a rich, creamy, and savory dish packed with flavor. The combination of mushrooms, spices, and plant-based cream creates a satisfying and comforting meal that pairs perfectly with rice, pasta, or mashed potatoes.
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Total Time 30 minutes mins
Course Main Course
Cuisine Italian
Servings 2 people
Calories 220 kcal
Measuring spoons
Large pan or skillet
Wooden spoon
Knife
Cutting board
Whisk
- 1 tbsp nutritional yeast flakes
- 1 pinch of red pepper flakes
- Salt & black pepper to taste
- Fresh thyme leaves and/or parsley chopped
- 3 garlic cloves minced
- 11 oz fresh mushrooms sliced
- 1 tbsp tamari or soy sauce
- 2 tbsp cornstarch
- ½ tsp garlic powder
- ¾ cup plant-based milk or cream
- ½ tsp smoked paprika
- 1 tsp onion powder
- 4 tbsp white wine
- 1 tbsp vegetable oil
- ¾ cup vegetable broth or water
- 1 onion diced
In a large skillet, heat oil and sauté onion for about 5 minutes.
Add garlic and cook for 1 more minute.
Stir in mushrooms and cook for 5 minutes over medium heat.
Mix cornstarch into plant-based milk or cream, then add it to the pan.
Simmer for 10 minutes until the sauce thickens.
Stir in fresh herbs like thyme, parsley, or tarragon.
Serve with brown rice, pasta, or mashed potatoes.
- You can use any plant-based milk or cream, such as coconut, almond, or oat.
- Add nutritional yeast flakes for extra flavor, though it's optional.