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A bowl of stroganoff on a great napkin.

Vegan Mushroom Stroganoff

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.
5 from 5 votes
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Course: Main
Cuisine: Russian
Diet: Vegan | Vegetarian
Prep Time: 5 minutes
Cook Time: 16 minutes
Servings: 4
Calories: 201kcal
Author: Amanda Logan


  • 2 tablespoon olive oil
  • 1 tablespoon vegan butter
  • 1 brown onion peeled and thinly sliced
  • 500 g / 18 oz Swiss mushrooms wiped and sliced - around 1cm thick
  • 2 teaspoon paprika regular or smoky
  • ¼ black pepper
  • 3 garlic cloves peeled and minced
  • 1 tablespoon soy sauce or tamari
  • 1 and ½ cups / 375ml vegetable stock
  • 1 cup dairy-free milk
  • 1 tablespoon Dijon
  • 1 and ½ tablespoon cornstarch
  • 2 tablespoon 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.


Recipe Tips
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.
Cornstarch: A cornstarch slurry made with the hot liquid of the sauce thickens the finished mushroom stroganoff and give it a gorgeous gloss. If you don't have cornstarch, you can use 2 tablespoons of flour. You'll need to stir the flour in to the mushrooms and cook it for a minute before adding the liquids. It's a slightly different process but it will worth the same.
Vegan cream cheese: Mushroom stroganoff should have a slight 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 full-fat coconut milk too. 
Smoked paprika: Regular or sweet paprika will do. You'll get a slightly different flavour - sans the smoke - but it will still taste awesome.
The Nutritional Breakdown is for the stroganoff only. 


Calories: 201kcal | Carbohydrates: 18g | Protein: 7g | Fat: 13g | Saturated Fat: 2g | Trans Fat: 1g | Sodium: 1115mg | Potassium: 732mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1250IU | Vitamin C: 7mg | Calcium: 126mg | Iron: 1mg
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