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Vegan Mushroom Stroganoff Recipe

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★★★★★

4.7 from 105 reviews

This Vegan Mushroom Stroganoff is a creamy, comforting plant-based twist on the classic Russian dish. It features sautéed mushrooms and onions simmered in a rich sauce made with coconut milk and nutritional yeast, tossed with wide noodles for a hearty and nourishing meal perfect for any occasion.

Ingredients

Scale

Pasta

  • 12 oz fettuccine or wide noodles

Sauce

  • 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

  1. Cook Pasta: Bring a large pot of salted water to a boil and cook the fettuccine according to the package instructions until al dente. Drain well and set aside.
  2. Sauté Vegetables: Heat olive oil in a large skillet over medium heat. Add the diced onion and sliced mushrooms. Cook, stirring occasionally, until the onions are translucent and the mushrooms are softened and starting to brown, about 7–8 minutes. Add the minced garlic and cook for an additional 1 minute until fragrant.
  3. Make Sauce: Pour in the vegetable broth, coconut milk, and stir in the nutritional yeast. Let the mixture simmer gently for 5 minutes to allow flavors to meld and the sauce to reduce slightly.
  4. Thicken Sauce: Stir in the cornstarch slurry (cornstarch mixed with water) and continue cooking for another 2–3 minutes, stirring frequently, until the sauce thickens to a creamy consistency.
  5. Toss and Serve: Add the cooked pasta to the skillet and toss thoroughly to coat the noodles with the mushroom sauce. Season to taste with salt and freshly ground black pepper. Serve immediately while warm.

Notes

  • For a nutty flavor, try using cremini mushrooms instead of button.
  • Adjust thickness of the sauce by adding more cornstarch slurry if it’s too thin.
  • This dish can be garnished with fresh parsley or chives for added freshness.
  • Use gluten-free pasta to make the recipe gluten-free.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.

Keywords: vegan mushroom stroganoff, plant-based stroganoff, mushroom pasta, vegan comfort food, dairy-free stroganoff

Find it online: https://hannahdelgado.com/vegan-mushroom-stroganoff-recipe/