Vegan Mushroom Stroganoff


" 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!"

- Debra Klein


Vegetable Broth Onion Garlic Mushrooms Sea Salt Ground Pepper Balsamic Vinegar White Wine Arrowroot Powder Plant Yogurt

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Prep The Vegetables

Cut onion into small dice, mince garlic and thinly slice mushrooms. Heat heavy skillet over medium heat. Swirl in 2 Tablespoons of veggie broth and saute the onions and then add the garlic

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Add The Mushrooms

Stir in mushrooms, salt and pepper and continue to cook over medium heat. Add balsamic vinegar to deglaze the pan and cook for 2-3 minutes until mushrooms begin to caramelize and vinegar cooks down.

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Add The  Wine

Pour in wine and cook for 2 minutes, while stirring until it has mostly evaporated. Stir arrowroot into 1 cup of broth and mix into mushrooms.

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Add The Yogurt

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. Then garnish with a sprinkle off fresh herbs

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Hi, I'm Debra. I’m a health coach and culinary instructor, dedicated to making nourishing food taste incredible and inspiring healthy choices with easy plant-based recipes. I’m so glad you’re here. I’m ready to meet you on your journey where healthy meets delicious.