This easy vegan mushroom stroganoff is creamy and flavourful. It comes together in under 30 minutes, which makes it perfect for busy weeknight dinners!
I was looking at all my recent posts and I realized that there are not nearly enough main dishes on the blog. With this vegan mushroom stroganoff, I’m hoping to remedy that and add a new player to your autumn meal rotation.
I mean, have you noticed all the beautiful mushroom varieties that have been popping up on the market shelves lately? Former mushroom hater, I have become one of their biggest fans and cannot seem to get enough.
I typically go for the affordable & easy-to-find brown button, or baby portobello, variety but in those past years I’ve been loving trying different varieties.
For this mushroom stroganoff, I used a mix of fresh chanterelles and brown button, because that’s what was easily available on that day. But please go ahead and use any variety you prefer or you have on hand; oyster, king oyster, shiitake…
To be honest before we go further, I just want to disclose that I have never eaten beef stroganoff in my non-vegan years. Therefore, I cannot guarantee that it will taste like what you’re used to, especially since well, there’s no beef in this one. But, what I can guarantee is that this recipe is absolutely delicious and highly satisfying. Martin and I are kinda obsessed with it!
I served mine mixed with delicious whole-wheat pasta that resemble egg pasta without actually containing any. The recipe typically serves 3, but I would say that it can make up to 4 portions, depending on how much pasta you cook and on your appetite.
Therefore, it would be perfect for dinner and one lunch for two people. It would be a great idea to add a side of veggies or salad to make it more nutritiously complete.
The whole thing comes together quite quickly, which makes it perfect for busy weeknights where you still want to eat a nice homemade meal. Even if you make my homemade vegan cream recipe, it will not make the process longer because you can just blend everything up while the stroganoff is simmering.
This vegan mushroom stroganoff is made with only a few ingredients that are easy to find and most of which you probably have in your pantry:
- apple cider vinegar (or white wine)
- soy sauce
- steak spices (optional but recommended)
- fresh thyme
- veggie broth (or vegan beef broth)
- vegan cream (try homemade!)
More comfort food
- Vegan Cream of Mushroom
- Vegan Oil-Free Alfredo Sauce
- Red Lentil & Sweet Potato Dhal
- Creamy Coconut Korma
If you try this recipe, make sure to snap a picture and share it on Instagram or Facebook using the hashtag #valisesetgourmandises. I wanna see your creations! And don’t forget to leave a comment below :)
Vegan mushroom stroganoff
- 1-2 tablespoons olive oil
- 1 onion diced
- 3 garlic cloves crushed
- 500 grams fresh mushrooms of your choice chopped
- 1 tablespoon apple cider vinegar or white wine
- 2 tablespoons soy sauce
- 1/2 tablespoon steak spices
- 2 sprigs of fresh thyme
- 2 tablespoons whole wheat flour or chickpea flour
- 1.5 cup 375 ml vegetable broth (or vegan beef broth)
- 3/4 cup vegan cream
- salt & pepper
- Whole wheat pasta
- In a pan on medium-high heat, soften the onions and garlic in the olive oil, about 5 minutes.
- Once the onions are translucent, add the mushrooms and cook until they have reduced. Ideally, fry them on high heat to avoid them leaking too much water.
- Once the mushrooms have shrunk, add the vinegar, the soy sauce and the spices. Add the flour and mix well. Add the broth, stir to combine and bring to a boil. Once boiling, reduce the heat and simmer for 10 minutes or until the liquid has thickened, stirring often.
- Meanwhile, cook your pasta according to the instructions on the package.
- Fish out the thyme branches if necessary, add the vegan cream, the cooked noodles and stir to combine.
- Serve hot with a drizzle of cream and a sprig of thyme.