Transform a weeknight meal into something special with this creamy, vegan mushroom stroganoff. Packed with meaty mushrooms for a hearty and satisfying, yet light sauce that’s ready in under 30 minutes!
This meal was a huge hit in my house! Silky, smooth, luxuriously rich stroganoff sauce packed with savory, meaty mushrooms for some super yummy vegan umami!
I love how ridiculously easy this mushroom ragu (yeah, I know ragu is generally cooked slowly over many hours…but this cuts right to the chase with a meaty taste in no time) is to make…plus it’s enormously satisfying and so versatile. Big plusses in my book!
Make meatless monday into something special with this easy to make mushroom stroganoff recipe that is ready in under 30 minutes.
Ingredients and substitutions:
- Mushrooms: The star of the show!! I used baby bellas and sliced them 1/4″ thick. You can also use cremini or button mushrooms as well as a combo. Additionally, you can replace SOME of the mushrooms with shitake or oyster, but stick to bellas or crimini for the bulk of the mushrooms.
- Onions: brown, white or purple (will yield a sweeter result) will all work. If you don’t have onions, substitute leeks, scallions or fennel to equal about 2 cups small dice.
- Garlic: mince or use a zester to get the most from your cloves of garlic. If you don’t have any fresh garlic, use 1 teaspoon garlic POWDER (not garlic salt).
- Plant Based Yogurt: I used kite hill unsweetened almond yogurt. Any unsweetened yogurt will work well. If you need a nut-free sub, use silken tofu + 1 Tablespoon lemon juice.
- White wine: For a non-alcohol version, skip the wine and add 1/2 cup to the quantity of veggie stock. For more of a marsala taste, use marsala wine. Otherwise, use chardonnay or another dry white wine.
- Veggie Broth: Homemade veggie stock is easy to make and will stay good in the freezer for up to 6 months!! However, if you prefer to save time and buy already made broth, read the labels carefully, especially the ingredient list. Look for a brand with minimal processed ingredients and added sodium.
- Balsamic Vinegar: AWESOME, non-alcoholic way to deglaze the pan and add a rich, caramelized color and flavor to the mushrooms.
- Arrowroot Powder: A gluten-free, grain-free and paleo-friendly thickener. The starch is extracted from a tropical root without the use of high heat or harsh chemicals, plus it’s non GMO—which is why I prefer it to cornstarch. Arrowroot powder also has potassium, iron and B-vitamins. Plus, it is easy to digest and has plenty of fiber. I get my arrowroot powder from Thrive Market. Cassava flour is similar and is a good substitution, as is coconut flour. Or, use flour or gluten-free flour that matches your dietary preferences, but almond flour will not work well in this recipe.
- Salt + Pepper: I prefer sea salt to get those micro nutrients. The recipe is written for homemade stock, which does not contain added salt. Because commercial broth generally has salt already added, do not use any additional in the recipe. Wait until the recipe is finished and then taste, adding salt as needed.
- Fresh Thyme: I LOVE the way fresh herbs bring out the savory flavors in this recipe. You can also use fresh chopped parsley, basil, or oregano to sprinkle on the top of the finished mushroom stroganoff.
How to make Vegan Mushroom Stroganoff
PREP YOUR VEGGIES: Things move quickly in this recipe, so it’s best to prep all your veggies before you begin and have all your ingredients out and ready ahead of time. Clean mushrooms using a damp paper towel and brushing off any dirt.
SAUTE onions and mushrooms until tender (use veggie broth or water for NO OIL), until mushrooms are tender and pan juices have run dry. Then deglaze pan using balsamic vinegar. Expect a sizzle and an awesome aroma as you stir in the balsamic vinegar and cook it down.
MAKE THE VEGAN SAUCE: Dissolve arrowroot powder in veggie broth and stir into sauteed veggies. Mushroom sauce will thicken as the broth reduces and the arrowroot powder becomes glossy.
STOP if you’re meal prepping ahead. Store in the fridge (3-5 days maximum) or freezer (3 months maximum)before continuing.
Stir in almond yogurt (use tofu + lemon juice for nut allergies). Heat through until stroganoff is thick and creamy. If you prepped in advance, gently heat the mushroom sauce until simmering and then add in the yogurt. Garnish with fresh herbs.
What to serve with Mushroom Stroganoff?
- The obvious choice: pasta or rice. Use gluten-free pasta if you prefer….remember to undercook and then stir on the stovetop into the sauce.
- Mashed Potatoes are the best with this mushroom gravy!
- Baked potatoes are also good when filled with this delicious mushroom ragu! Same for baked sweet potatoes.
- Smashed potatoes would be another awesome spud choice.
- Personally, I love this decadent sauce spooned over roasted or grilled veggies.
- Polenta + Mushroom Stroganoff is yummy!
- Low-carb and Low calorie options: Delicious ladled over spaghetti squash or cauliflower rice.
- Sprinkle some nutritional yeast over the top of your dish for a bit of a cheesy flavor.
Why you’ll love this:
- Quick and easy to make.
- Creamy, dreamy….and vegan too!
- Transformative: completely elevate any boring meal.
- Hearty and Satisfying: meaty mushrooms bring on the yummy umami!
- The ultimate comfort food.
- Tastes just like a ragu that’s been cooking on the stove for hours…but it’ll be ready in under 30 minutes.
- Versatile: serve it as a gravy, on top of pasta or rice, a sauce for veggies or any protein source.
- TASTY: super flavorful from the caramelized balsamic mushrooms.
- Freezes well…perfect for meal prep.
Vegan Mushroom Stroganoff
Luxuriously rich, creamy, slightly sweet and perfectly savory vegan mushroom stroganoff. You'll love this dairy-free easy recipe. It's perfect on top of pasta, mashed potatoes, rice, a baked potato or grilled veggies.
Ingredients
- 1 1/2 cups veggie broth
- 1 medium onion, small dice
- 4 cloves garlic, minced
- 16-oz. mushrooms,* 1/4" slices
- 1/2 teaspoon sea salt*
- Several grinds freshly ground black pepper
- 1/4 cup balsamic vinegar
- 1/2 cup white wine*
- 2 Tablespoons arrowroot powder
- 2/3 cup plant yogurt*
- Garnish: fresh thyme or parsley
Instructions
- PREP VEGGIES: cut onion into small dice, mince garlic and thinly slice mushrooms.
- Heat heavy skillet (I like to use cast iron) over medium heat. Swirl in 2 Tablespoons veggie broth and sauce onions for 2-3 minutes to soften.
- Add garlic and stir constantly for 30 seconds, until garlic becomes fragrant.
- Stir in mushrooms, salt* and pepper and continue to cook over medium heat. Do not add more broth.....mushrooms will release natural juices, so the pan won't be dry for long. Stir occasionally and keep cooking for about 5 minutes.
- Add balsamic vinegar to deglaze the pan and cook for 2-3 minutes until mushrooms begin to caramelize and vinegar cooks down.
- Pour in wine and cook for 2 minutes, while stirring until it has mostly evaporated. If you prefer not to use alcohol, skip to the next step and add 1/2 cup additional stock.
- Stir arrowroot into 1 cup of broth and mix into mushrooms. Continue to cook, stirring occasionally, while it reduces and thickens. This will take about 5 minutes.
- Stir in yogurt, reduce heat and simmer 3-4 minutes so everything is heated through. If mixture is too thick, pour in remaining broth and mix well.
- Sprinkle with fresh herbs (thyme, parsley, oregano or any combo), taste for seasoning, adding more S+P as desired.
Notes
VEGGIE STOCK: It's easy to make homemade stock. If you choose to save time and buy premade stock, read the labels to choose a brand you trust without as few of ingredients as possible besides the organic veggies.
MUSHROOMS: Cremini, baby bella or white button mushrooms are best. OK to mix between them or add some shitake or oyster mushrooms into that mix too.
SALT: If you're using store bought broth, omit the salt, as commercial broth usually contains plenty of salt already.
WINE: Chardonnay or marsala wine work best. If you prefer not to cook with alcohol, omit and add an additional 1/2 cup of broth instead.
YOGURT: I used Kite Hill Plain, unsweetened almond milk yogurt. Any plain yogurt will work well. For a NUT-FREE stroganoff, use silken tofu + 1 Tablespoon lemon juice.
GARNISH: Fresh herbs look beautiful and add great flavor to the finished dish. I used fresh thyme, but parsley, basil or oregano would also work well. Use what you have, or any combination. You can also sprinkle with nutritional yeast for a cheesy touch.
Recommended Products
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Lodge Cast Iron Skillet, Pre-Seasoned with Silicone Hot Handle Holder , 10.25 Inch Dia, Black/Red Silicone (L8SK3ASHH41B) -
OXO Good Grips Wooden Spoon Set, 3-Piece -
Global 8" Chef's Knife -
GREENER CHEF Extra Large Bamboo Cutting Board - Lifetime Replacement Cutting Boards for Kitchen - 18 x 12.5 Inch - Organic Wood Butcher Block and Wooden Carving Board for Meat and Chopping Vegetables
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 152Total Fat 2gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 1gCholesterol 4mgSodium 403mgCarbohydrates 21gFiber 5gSugar 11gProtein 8g
The nutrition calculations were done using online tools. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients you used. You are ultimately responsible for ensuring that any nutritional information is accurate, complete and useful.
Mushrooms are like sponges, so don’t soak in water! They’ll become slimy and impossible to thoroughly dry. The best way to clean mushrooms is with a damp (not wet) paper towel. Gently brush off the dirt they’re grown in. DO NOT use vinegar…they will absorb all the vinegar and it will not help them last longer, as it does with many other fruits. 
Whole, unwashed mushrooms will last in the fridge for about 10 days. It’s best to take them out of the plastic container they come in and store in an airtight container lined with a paper towel. Sliced mushrooms will last for up to 7 days.
Yes….but the dairy-free yogurt won’t freeze well. So, make this recipe up until the step to add in the yogurt…then freeze for up to 6 months. Defrost naturally in the fridge overnight. Reheat gently over low heat on the stove and add in the yogurt as the final step as directed.
I used a slurry of arrowroot powder and veggie stock to create a thicken this vegan sauce. Additionally, plant based yogurt provides a thick and creamy element, while still keeping the mushroom stroganoff completely plant based.
Without the final step, adding the dairy-free yogurt, the mushrooms in sauce will stay good in the fridge for a week. Once you add the yogurt, 3-5 days. If you make this for meal prep, omit the yogurt and add it when you gently reheat on the stovetop.
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