Last updated on May 3rd, 2021 at 02:07 pm
Get a delicious and hearty meal on the table in around 20-minutes. This vegan mushroom stroganoff is creamy, comforting and so easy to make. Serve it over pasta, rice or some crispy smashed potatoes with garlic.
Why We Love This Quick Dinner
- Super quick to make, ready in just over 20-minutes
- Creamy but completely dairy-free
- Can be made gluten-free
- Comforting and
- So delicious!
Ingredients & Substitutions
Making this super quick dinner is made even simpler with easy to find ingredients.
Mushrooms: I use a mixture of Cremini and Swiss mushrooms but sliced Portobellos will work too. Ideally, you want to use a mushroom with robust flavour. Asian mushrooms are too delicate for this dish.
Cornstarch: A cornstarch slurry made with the hot liquid of the sauce thickens the finished mushroom stroganoff and gives it a gorgeous gloss. If you don't have cornstarch, you can use 3 tablespoons of flour. You'll need to stir the flour in to the mushrooms and cook it in for a minute before adding any liquids. It's a slightly different process but it will work the same.
Vegan cream cheese: Mushroom stroganoff should have a subtle tang to it and we get this from the Dijon mustard and the cream cheese. Vegan sour cream will work too if you don't have cream cheese. In a pinch, you can use a few tablespoons of coconut milk too.
Smoked paprika: You can also use sweet or regular paprika. You'll get a slightly different flavour - sans the smoke - but it will still taste awesome.
Step-By-Step Recipe Instructions
Step 1: Preparing the base
Heat the oil and butter in a large pan or pot and sauté the onions until soft, around 3-minutes. Stir in the paprika, pepper and mushrooms and cook, stirring regularly until most of the liquid has cooked away, around 7 minutes. Stir in the garlic and cook for another minute.
If you are serving the mushroom stronganoff over pasta, cook the pasta in well-salted boiling water according to the packet instructions while the mushrooms are cooking. When al dente, strain the noodles and drizzle the pasta with a little olive oil to prevent sticking.
Step 2: Add the liquids
Stir in the soy sauce and add the stock and dairy-free milk before adding the Dijon mustard. Bring the mixture up to a simmer, but don't allow it to boil.
Step 3: Thickening with cornflour
Carefully, remove a quarter cup of the liquid and combine it in a bowl with the cornflour. Stir well and return the mixture to the pot. Over low heat, continue cooking the sauce stirring regularly. The sauce will thicken as it cooks over a few minutes.
Step 4: Add the cream cheese
Remove the mixture from the heat and whisk in the cream cheese until it has melted in to the sauce.
And boom! you're done. It's that quick and easy.
Your mushroom stroganoff is now ready to serve. If you are serving it with pasta cooked in salted water, you may not need to add salt. If not, season to taste and serve.
Tip 1: Take the time to cook the mushrooms down until the liquid has cooked away before adding the recipe liquids. This will ensure you get the most flavour out of your shrooms.
Tip 2: Remove the sauce from the heat before adding the vegan cream cheese to prevent splitting. Whisk until the cheese has melted in to the sauce completely.
Tip 3: Stroganoff is rich so serving it with fresh greens or parsley creates a delicious balance.
Mushroom stroganoff will keep in the fridge in a sealed container for up to 4 days.
Yup! To freeze the sauce, allow it to cool completely and transfer it to a freezer-proof container for up to 2 months. To thaw, transfer the container to your fridge and thaw it overnight. Reheat it over low heat in a pot to serve.
To make a gluten-free version, simply swap the pasta to a gluten-free variety or serve the stroganoff with rice or potatoes. You'll also need to use tamari instead of soy sauce. Cornstarch (corn flour) is already gluten-free so you're covered there.
My mother used to serve her stroganoff with penne or spiral pasta. I like a fettuccini but you can use any noodle that the sauce has room to cling to. Spaghetti is too thin, you want some bulk.
Do you love mushrooms as much as I do? Then try these mushroom recipes!
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Vegan Mushroom Stroganoff
- 2 tbsp olive oil
- 1 tbsp vegan butter
- 1 brown onion peeled and thinly sliced
- 500 g / 18 oz Swiss mushrooms wiped and sliced - around 1cm thick
- 2 tsp paprika regular or smoky
- ¼ black pepper
- 3 garlic cloves peeled and minced
- 1 tbsp soy sauce or tamari
- 1 and ½ cups / 375ml vegetable stock
- 1 cup dairy-free milk
- 1 tbsp Dijon
- 1 and ½ tbsp cornstarch
- 2 tbsp vegan cream cheese
- 300 grams egg-free pasta or serve with rice or potatoes
- salt to taste
- Over medium heat, melt the oil and butter in a large pan or pot and sauté the onions until soft, around 3-minutes. Stir in the paprika, pepper and mushrooms and cook, stirring regularly until the liquid has cooked away, around 7 minutes. Stir in the garlic and cook for another minute.
- If you are serving the mushroom stronganoff over pasta, cook the pasta in salted boiling water according to the packet instructions while the mushrooms are cooking. When al dente, strain and drizzle the pasta with a little olive oil to prevent sticking.
- Reduce the heat to low-medium and stir in the soy sauce. Add the stock and dairy-free milk before stirring in the Dijon mustard. Bring the mixture up to a simmer, but don't allow it to boil - we dont want the sauce to split
- With a ladle, carefully remove a quarter cup of the liquid and combine it in a small bowl with the cornflour. Stir well until the cornflour is completely mixed in and return the mixture to the pot. Over low heat, continue cooking the sauce stirring regularly. The sauce will thicken as it cooks. This will only take a few minutes.
- When the sauce has thickened, remove the mixture from the heat and whisk in the cream cheese until it has melted in to the sauce. Keep whisking until the cheese has absorbed fully. It's now read to serve over pasta, rice or potatoes. Season if needed.