Name: Vegan Mushroom Stroganoff Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Vegan
Ingredients: 12 oz fettuccine or wide noodles; 2 tbsp olive oil; 1 onion, diced; 3 cups sliced mushrooms (cremini or button); 2 garlic cloves, minced; 1 cup vegetable broth; 1 cup coconut milk; 2 tbsp nutritional yeast; 1 tbsp cornstarch (mixed with 2 tbsp water); Salt and pepper, to taste

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Introduction

This Vegan Mushroom Stroganoff is a creamy, comforting dish that’s packed with savory mushrooms and rich flavors. Perfect for a cozy weeknight meal, it’s both dairy-free and satisfying.

A white bowl is filled with creamy fettuccine pasta, covered in a light beige sauce with visible specks of black pepper. On top, there are many cooked mushroom slices that are brown with soft edges, also coated in the sauce. Small pieces of fresh green parsley are scattered over the mushrooms and pasta. The thick sauce gives the dish a smooth, rich look, and the pasta strands are twisted neatly below the mushrooms. The bowl is placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

12 oz fettuccine or wide noodles
2 tbsp olive oil
1 onion, diced
3 cups sliced mushrooms (cremini or button)
2 garlic cloves, minced
1 cup vegetable broth
1 cup coconut milk
2 tbsp nutritional yeast
1 tbsp cornstarch (mixed with 2 tbsp water)
Salt and pepper, to taste

Instructions

Step 1: Cook the pasta according to package instructions. Drain and set aside.
Step 2: Heat olive oil in a skillet over medium heat. Sauté the diced onion and sliced mushrooms until softened and golden, about 7-8 minutes.
Step 3: Add the minced garlic and cook for 1 minute, stirring frequently to avoid burning.
Step 4: Stir in the vegetable broth, coconut milk, and nutritional yeast. Bring the mixture to a simmer and cook for 5 minutes to blend the flavors.
Step 5: Add the cornstarch slurry (cornstarch mixed with water) to the skillet. Cook while stirring until the sauce thickens, about 2-3 minutes.
Step 6: Toss the cooked pasta with the mushroom sauce. Season with salt and pepper to taste, then serve warm.

Tips & Variations

For extra richness, try adding a splash of white wine when cooking the mushrooms.
Use a mix of wild mushrooms like shiitake or portobello for deeper flavor.
If you prefer a creamier sauce, blend a handful of soaked cashews into the coconut milk before adding.
Top with fresh parsley or thyme for a bright herbal note.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of vegetable broth or water if the sauce has thickened too much.

How to Serve

A white bowl filled with a creamy mushroom pasta dish, showing one main layer of thick fettuccine noodles mixed in a light beige cream sauce dotted with black pepper. On top, sliced brown mushrooms are coated in the same creamy sauce, evenly spread across the noodles with small pieces of bright green parsley sprinkled over the dish for color contrast. The bowl sits on a white marbled texture, and the pasta looks rich and glossy with a soft texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of pasta?

Yes, any wide noodle or pasta shape will work well, such as tagliatelle or pappardelle.

Is the coconut milk flavor noticeable?

The coconut milk adds creaminess without a strong coconut taste, especially when combined with the savory mushrooms and nutritional yeast.