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Delicious vegan mushroom stroganoff served in a bowl with fresh herbs.

Vegan Mushroom Stroganoff

A comforting and creamy vegan dish that captures the essence of traditional stroganoff using mushrooms, coconut milk, and spices. Perfect for a quick, healthy meal in just 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Comfort Food, Vegan
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 8 ounces mushrooms, sliced Use a mix of different mushrooms for varied flavors.
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 cup vegetable broth
  • 1 cup coconut milk (or cashew cream) Can substitute with cashew cream for different flavor.
  • 2 tablespoons soy sauce
  • 1 tablespoon flour Use gluten-free flour if needed.
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
  • Pasta of choice (for serving)
  • Chopped parsley (for garnish)

Method
 

Cooking
  1. In a pan, sauté the onions and garlic until translucent.
  2. Add the sliced mushrooms and cook until they are tender.
  3. Stir in the flour and cook for another minute.
  4. Add the vegetable broth, coconut milk, soy sauce, and thyme.
  5. Bring to a boil, then reduce heat and simmer until the sauce thickens (about 10 minutes).
  6. Season with salt and pepper to taste.
  7. Serve over cooked pasta and garnish with chopped parsley.

Notes

For leftovers, store in an airtight container in the refrigerator for up to three days. Reheat gently and add a splash of vegetable broth or water to loosen the sauce if needed.