Creamy Vegan Mushroom Stroganoff – A Cozy, Dairy-Free Comfort Food
Hey friends!
If you’re craving something creamy, cozy, and full of rich, umami flavor, this Vegan Mushroom Stroganoff is your answer! Think tender sautéed mushrooms, caramelized onions, and a velvety, dairy-free coconut milk sauce, all tossed with pasta for the perfect weeknight dinner. It’s warm, hearty, and totally satisfying—without the heavy cream or butter!
And the best part? This dish is packed with health benefits while still tasting indulgent. Whether you’re plant-based or just looking for a better-for-you comfort meal, this stroganoff delivers big on flavor and nutrition.
How to Serve It
This Vegan Mushroom Stroganoff is comfort in a bowl! Pair it with:
Your favorite pasta (fettuccine, rigatoni, or even gluten-free noodles!)
A side of crusty sourdough bread to soak up that creamy sauce
A simple green salad with lemon vinaigrette for a refreshing balance
Vegan Mushroom stroganoff
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Equipment
- Large Skillet or Dutch Oven
- Whisk
- Pasta Pot & Strainer
- Sharp Knife & Cutting Board
Ingredients
- 20 oz baby bella/crimini mushrooms or white mushrooms sliced
- 4 tbsp olive oil divided
- 2 cloves garlic minced
- ½ onion sliced
- 4 tbsp vegan butter
- 4 tbsp vegan Worcestershire sauce
- 2 tbsp coconut aminos
- 1 tbsp apple cider vinegar
- 1 tbsp Dijon mustard
- ½ tsp paprika
- ¼ tsp red chili flakes
- 1 can unsweetened coconut milk
- ½ tsp salt
- 6 sprigs thyme
- 3 tbsp plain vegan yogurt (optional)
- 3 cups baby spinach
- 1 lb cooked pasta of your choice
- ¼ tsp red pepper flakes
- 1 tbsp flour
Instructions
- Cook 1 pound of pasta according to package instructions.Drain, toss with a drizzle of olive oil, and set aside.
- Heat 2 tbsp olive oil in a large saucepan or Dutch oven over medium heat.Add half the sliced mushrooms and cook for 5 minutes, stirring minimally to allow browning.Transfer the cooked mushrooms to a plate and repeat with the remaining mushrooms using another olive oil.4 tbsp olive oil, 20 oz baby bella/crimini mushrooms or white mushrooms
- In the same pan, melt vegan butter over medium heat.Add onion, minced garlic, red chili flakes, paprika, and salt, and sauté for 2-3 minutes, until onions are soft and fragrant.2 cloves garlic, ½ onion, 4 tbsp vegan butter, ½ tsp paprika, ¼ tsp red chili flakes, ½ tsp salt
- Stir in vegan Worcestershire sauce, coconut aminos, apple cider vinegar, Dijon mustard, and whisk everything together until well combined.Sprinkle in 1 tbsp flour and stir to create a smooth roux.Slowly whisk in coconut milk, stirring until the sauce begins to thicken.Add thyme and return the mushrooms to the pan.4 tbsp vegan Worcestershire sauce, 2 tbsp coconut aminos, 1 tbsp apple cider vinegar, 1 tbsp Dijon mustard, 1 can unsweetened coconut milk, 1 tbsp flour, 6 sprigs thyme
- Let the sauce simmer for 5 minutes, allowing flavors to meld.Stir in baby spinach and cook for 1-2 minutes, until wilted.Add the cooked pasta and toss until fully coated.If the sauce is too thick, add a splash of pasta water to reach desired consistency.(Optional) Stir in plain vegan yogurt for extra creaminess.3 tbsp plain vegan yogurt, 3 cups baby spinach, 1 lb cooked pasta of your choice
- Garnish with fresh thyme and a pinch of red pepper flakes.Serve hot and enjoy!¼ tsp red pepper flakes
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More About This Recipe
Pro Tips for the Best Vegan Stroganoff
- Sauté Mushrooms in Batches: Let them brown properly by cooking in two batches—this prevents overcrowding and ensures a deeper, richer flavor.
- Use Full-Fat Coconut Milk: It creates the creamiest texture and adds a touch of natural sweetness that balances the umami flavors.
- Don’t Skip the Vinegar & Dijon: These two ingredients add the perfect acidity to mimic the tanginess of traditional sour cream in classic stroganoff.
- Adjust the Heat: Add extra red pepper flakes if you love a little spice!
- Garnish Like a Pro: Fresh thyme, an extra swirl of vegan yogurt, and cracked black pepper make this dish look (and taste) even better.
Kitchen Tools You’ll Need
- Large Skillet or Dutch Oven – Perfect for sautéing the mushrooms and building the sauce.
- Whisk – Helps create a smooth and creamy stroganoff sauce.
- Pasta Pot & Strainer– For cooking and draining your favorite pasta.
- Sharp Knife & Cutting Board – Essential for slicing mushrooms and onions.
Nutrition
Why This Vegan Mushroom Stroganoff is a Nutritional Powerhouse
- Mushrooms for Immunity & Gut Health
Mushrooms are loaded with beta-glucans, compounds known to support immune function and gut health. Studies highlight how mushrooms contain prebiotic properties that help promote gut microbiome diversity. - Coconut Milk for Healthy Fats & Brain Function
Unlike heavy cream, coconut milk provides healthy fats in the form of medium-chain triglycerides (MCTs), which are known for their brain-boosting and metabolism-supporting properties. - Thyme & Paprika for Anti-Inflammatory Benefits
Fresh thyme and paprika don’t just add flavor—they’re rich in antioxidants that help reduce inflammation and support heart health. Herbs and spices like thyme contain polyphenols that have been known to improve circulation and lower blood pressure. - Olive Oil for Heart Health
Instead of butter, this recipe uses extra virgin olive oil, which is packed with monounsaturated fats that support cardiovascular health. Olive oil consumption is linked to a lower risk of heart disease and inflammation. - Apple Cider Vinegar for Digestion
A splash of apple cider vinegar helps balance flavors while also aiding digestion and gut health. Apple cider vinegar may support blood sugar control and gut microbiota health.
Final Thoughts
This plant-based stroganoff is everything you want in a cozy meal—rich, creamy, and packed with bold flavors. It’s dairy-free, anti-inflammatory, and full of wholesome ingredients that nourish your body while tasting indulgent. Whether you’re looking for a quick weeknight dinner or a comforting weekend meal, this recipe is one you’ll keep coming back to!
Give it a try and let me know what you think! Tag me in your creations—I love seeing your versions of this dish! Stay cozy and happy cooking, friends!