This vegan mushroom stroganoff recipe is a rich, creamy, and hearty weeknight dinner idea made in one pot using simple and wholesome ingredients. The mushroom sauce is delicious, naturally gluten-, dairy and nut-free and ready in less than an hour.
Looking for a delicious and easy vegan dinner recipe? Try this creamy Vegan Mushroom Stroganoff! Packed with hearty mushrooms and a rich, dairy-free sauce, this dish is perfect for weeknight dinners or special occasions. This gluten-free stroganoff recipe is a great plant-based alternative to the classic beef stroganoff.
It is not only super easy and fuss-free, but it can be made in less than an hour using only simple and wholesome ingredients with minimal effort.
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So, if you don't feel like cooking but still want to eat something healthy, quick and delicious, this recipe is for you! It is a rich, creamy, and hearty.
If you like creamy recipes try my silken tofu pasta with mushrooms and my gnocchi with a creamy mushroom sauce recipes.
What is Vegan Stroganoff?
Stroganoff is a traditional Russian dish of sauteed pieces of beef in a creamy sauce of mustard and sour cream with mushrooms and often served with french fries or over noodles, rice or mashed potatoes. However, my version is made without beef but with mushrooms only and dairy-free sour cream. So it is vegan, healthy and delicious! You will love it!
why you will love this recipe
- Creamy
- Nut-free
- Naturally gluten-free
- Ultimate comfort food
- Ready in less than 1 hour
- Delicious
Ingredients for vegan mushroom Stroganoff
- Mushrooms
- Yellow onion
- Garlic
- Oil & Butter
- Dairy-free sour cream & double cream
- Tomato puree
- Pickled gherkins
- Mustard
- Nutritional yeast
- Fresh parsley
- Lemon juice
- Spices: salt, pepper, smoked paprika, thyme, red chilli flakes ( optional )
For the full recipe and quantities, see the recipe card at the end of the post.
How to make vegan mushroom stroganoff
- Firstly, chop the onion, mince the garlic and slice the mushrooms roughly.
- Heat the butter and vegetable oil in a large skillet over medium-high heat and cook the mushrooms until tender. I used a mix of white and chestnut mushrooms, but you can choose the combination of your favourites.
- In the meantime, cook pasta, rice, or mashed potatoes.
- Once the mushrooms are soft, add onion and sauté for a few minutes.
- After, add garlic and cook everything together for a few minutes.
- Now, time to add spices; smoked paprika, salt, pepper, mustard, tomato puree and a splash of water, and stir well until combined.
- Let's make this dish creamy. Add the dairy-free sour cream, single cream, chopped gherkins, some gherkins water, nutritional yeast, a bit of thyme and lemon juice, and cook until thickens.
- Chop a handful of parsley, add to the mushrooms and mix it well.
- Once the sauce thickens, season to taste and garnish with fresh parsley and red chilli flakes; if you like it spicy.
Serve it over mashed potatoes, rice or any noodles you prefer. Enjoy!
how to store vegan mushroom stroganoff
You can store this vegan mushroom stroganoff in the fridge for up to 3 days in an airtight container, and it keeps well in the freezer for up to two months. If you serve it with pasta or rice, I recommend storing the sauce separately from the pasta/rice.
tips and tricks
- When cooking the mushrooms, ensure you leave the salt off until the last minute; otherwise, your mushrooms will be rubbery. Adding salt would draw out all the moisture from the mushrooms, and you'd be steaming them.
- The sauce will thicken as it cools, so it would be best to serve it when it's still hot. You can always thin it up by adding water to it.
- Adding dairy-free single cream and sour cream will make your dish thick and creamy, so you won't need to add any flour; in this case, the sauce will remain gluten-free.
- If you'd like to have it more thicker, mix a bit of cornstarch with water, add to the mushroom sauce and cook it for a few minutes until it thickens.
RECIPE FAQs
Vegan sour cream adds tanginess and creaminess to the dish, but if you don't have it, you can substitute it with unsweetened plant-based yoghurt or even a bit of lemon juice for acidity.
You can use a variety of mushrooms for depth of flavour. Common choices include cremini, button, portobello, or a mix of different types. Slice them according to your preference.
While fresh mushrooms are recommended for the best texture and flavour, you can use canned mushrooms as a convenient substitute. Drain and rinse them before adding to the dish.
more easy recipes
Easy Mushroom and Lentil Wellington with Walnuts
Vegan Cauliflower Casserole with Meat-free Mince
If you try this recipe, take a photo of your creation, and please tag me on Instagram @plantnspice #plantnspice because I love seeing your remakes!
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Happy cooking and happy eating!
PrintRich and Creamy Vegan Mushroom Stroganoff
- Total Time: 50 minutes
- Diet: Vegan
Description
This vegan mushroom stroganoff recipe is a rich, creamy, and hearty weeknight dinner idea. It is easy to make using simple and wholesome ingredients. The mushroom sauce is delicious, naturally gluten-, dairy and nut-free and ready in less than an hour.
Ingredients
- 500g mushrooms roughly sliced
- 1 yellow onion chopped
- 4 garlic minced
- 2 tbsp oil
- 2 tbsp butter
- 200ml dairy-free sour cream
- 170 ml single cream
- 1 tbsp tomato puree
- 80g pickled gherkins
- 20ml water of gherkins
- 1 tbsp mustard
- 1 tbsp nutritional yeast
- handful fresh parsley
- 1-2 tablespoon lemon juice
- 1 tsp smoked paprika
- Spices: salt, pepper, thyme, red chilli flakes ( optional )
Instructions
- Firstly, chop the onion, mince the garlic and slice the mushrooms roughly.
- Heat the butter and vegetable oil in a large skillet over medium-high heat and cook the mushrooms until tender. I used a mix of white and chestnut mushrooms, but you can choose the combination of your favourites.
- In the meantime, cook pasta, rice, or mashed potatoes.
- Once the mushrooms are soft, add onion and sauté for a few minutes.
- After, add garlic and cook everything together for a few minutes.
- Now, time to add spices; smoked paprika, salt, pepper, mustard, tomato puree and a bit of water, and stir well until combined.
- Chop a handful of parsley, add to the mushrooms and mix it well.
- Let's make this dish creamy. Add the dairy-free sour cream, single cream, chopped gherkins, some gherkins water, nutritional yeast, a bit of thyme and lemon juice, and cook until thickens.
- Once the sauce thickens, season to taste and garnish with fresh parsley and red chilli flakes; if you like it spicy, serve it over mashed potatoes, rice or any noodles you prefer. Enjoy!
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main
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