Mushroom stroganoff is proof that comfort food doesn’t need meat or dairy to be rich, creamy, and satisfying. This plant-based version of the classic dish delivers deep umami flavor, luscious creaminess, and hearty textures—all without a drop of cream or butter. Whether you’re looking for a meatless weeknight meal, a cozy bowl of pasta, or just a healthier alternative to traditional stroganoff, this dish checks all the boxes.
The best part? It’s wholesome, dairy-free, and packed with plant-based goodness, making it a healthy-ish comfort food you’ll want to make again and again. The mushrooms bring a meaty bite, the creamy sauce is velvety smooth, and a touch of paprika and garlic adds the depth of flavor that makes stroganoff so irresistible. Plus, this recipe is easy to make in under 30 minutes, perfect for busy nights when you need something warm and satisfying on the table fast.
Why You’ll Love This Vegan Mushroom Stroganoff
- Creamy & Comforting – A silky sauce without the dairy.
- Deep, Savory Flavor – Thanks to mushrooms, garlic, onions, and smoked paprika.
- Quick & Easy – Ready in 30 minutes with simple ingredients.
- Healthy & Plant-Based – Packed with fiber, vitamins, and wholesome ingredients.
- Perfect for Meal Prep – Stays delicious for leftovers or make-ahead meals.
What Makes This Stroganoff So Good?
The key to nailing a vegan stroganoff is layering flavors. Mushrooms naturally bring a meaty texture and umami richness, while the sauce—made with cashew cream or coconut milk—delivers that classic silky smoothness. To make it taste even more like traditional stroganoff, we use a few key tricks:
| Key Ingredient | Why It Works |
| Mushrooms | The star ingredient—meaty, flavorful, and packed with umami. |
| Onions & Garlic | Adds depth and savory flavor to the sauce. |
| Smoked Paprika & Dijon Mustard | Gives the dish a slightly smoky, tangy kick. |
| Vegetable Broth & Tamari | Enhances the savory, rich taste. |
| Cashew Cream or Coconut Milk | Creates a velvety, creamy sauce without dairy. |
| Nutritional Yeast (Optional) | Adds cheesy umami depth for extra richness. |
How to Make Vegan Mushroom Stroganoff
1. Cook the Pasta
Bring a pot of salted water to a boil and cook your favorite pasta or egg-free noodles until al dente. Reserve ½ cup of pasta water, then drain and set aside.
2. Sauté the Mushrooms & Aromatics
Heat 1 tablespoon olive oil in a large pan over medium heat. Add sliced mushrooms and cook for 5-7 minutes, stirring occasionally, until they are golden brown and release their juices. Stir in chopped onions and minced garlic, cooking for another 2 minutes until fragrant.
3. Build the Flavor
Add 1 teaspoon smoked paprika, 1 tablespoon Dijon mustard, and 2 tablespoons tamari or soy sauce, stirring to coat the mushrooms. Pour in 1 cup vegetable broth, scraping up any browned bits from the pan for extra depth of flavor. Let it simmer for 5 minutes.
4. Make it Creamy
Reduce the heat to low and stir in ½ cup cashew cream or full-fat coconut milk. If using nutritional yeast, add 2 tablespoons at this stage for a slight cheesy taste. Stir everything together until the sauce is thick and velvety. If it’s too thick, add a splash of reserved pasta water to loosen it.
5. Toss & Serve
Add the cooked pasta to the pan, tossing until evenly coated in the sauce. Taste and adjust seasoning with black pepper and a pinch of salt if needed. Garnish with fresh parsley and an extra sprinkle of smoked paprika for color. Serve warm and enjoy!
Best Mushrooms to Use for Stroganoff
Not all mushrooms are created equal! Some hold up better in sauces and bring more depth of flavor. Here are the best options:
- Cremini (Baby Bella) – A more flavorful version of white mushrooms.
- Portobello – Meaty and hearty, perfect for a rich stroganoff.
- Shiitake – Adds deep umami flavor with a slightly smoky taste.
- Oyster Mushrooms – Mild but with a great texture for plant-based dishes.
- White Button Mushrooms – A budget-friendly option with a mild taste.
What to Serve with Mushroom Stroganoff
This dish is incredibly satisfying on its own, but if you want to round out the meal, here are some great pairings:
- Crusty Bread – Perfect for scooping up that creamy sauce.
- Steamed Green Beans or Roasted Broccoli – Adds freshness and a bit of crunch.
- Mashed Potatoes – For a super cozy, ultra-creamy pairing.
- Side Salad with Lemon Dressing – Balances out the richness with a fresh bite.
Variations & Customizations
Want to switch things up? Try these easy variations!
| Variation | How to Make It |
| Gluten-Free Version | Use gluten-free pasta or serve over rice. |
| Extra Protein Boost | Add chickpeas or tofu cubes for more plant-based protein. |
| Spicy Stroganoff | Stir in red pepper flakes or a dash of hot sauce. |
| Extra Veggies | Toss in spinach, peas, or bell peppers for added color. |
Storage & Reheating Tips
- Refrigerate: Store leftovers in an airtight container for up to 4 days.
- Freeze: The sauce can be frozen for up to 2 months (but pasta is best fresh).
- Reheat: Warm on the stove with a splash of water or broth to loosen the sauce.
Vegan Comfort: Creamy Dairy-Free Mushroom Stroganoff
Ingredients
- 12 ounces fettuccine or pasta of choice
- 1 tablespoon olive oil
- 1 pound mushrooms cremini, portobello, or shiitake, sliced
- 1 small onion diced
- 3 cloves garlic minced
- 1 teaspoon smoked paprika
- 1 tablespoon Dijon mustard
- 2 tablespoons tamari or soy sauce
- 1 cup vegetable broth
- ½ cup cashew cream or full-fat coconut milk
- 2 tablespoons nutritional yeast optional, for cheesy flavor
- Salt and black pepper to taste
For Garnish:
- 2 tablespoons fresh parsley chopped
- Extra smoked paprika for sprinkling
Instructions
Cook the Pasta
- Boil salted water and cook fettuccine or pasta until al dente. Reserve ½ cup pasta water, then drain and set aside.
Sauté the Mushrooms & Aromatics
- Heat olive oil in a large pan over medium heat. Add sliced mushrooms and cook for 5-7 minutes until golden. Stir in onion and garlic, cooking for another 2 minutes.
Build the Flavor
- Add smoked paprika, Dijon mustard, and tamari, stirring well. Pour in vegetable broth, scraping the pan to deglaze. Let it simmer for 5 minutes.
Make it Creamy
- Lower the heat and stir in cashew cream or coconut milk. If using, add nutritional yeast for extra depth. Stir until smooth, adding a splash of pasta water if needed.
Toss & Serve
- Add the pasta, tossing until evenly coated. Adjust seasoning with salt and black pepper, then garnish with fresh parsley and a sprinkle of smoked paprika. Serve warm.
Notes
- For a nut-free version, use oat cream or full-fat coconut milk.
- Gluten-free? Swap regular pasta for gluten-free noodles.
- Leftovers keep for 4 days in the fridge or 2 months in the freezer.
Frequently Asked Questions
Q: Can I make this nut-free?
A: Yes! Swap cashew cream for full-fat coconut milk, oat cream, or a thick plant-based milk.
Q: What pasta works best for stroganoff?
A: Fettuccine, linguine, or even spiral pasta work great for holding onto the creamy sauce.
Q: Can I make this ahead of time?
A: Yes! The sauce can be made 1-2 days in advance and reheated before serving.
Q: Is this dish kid-friendly?
A: Absolutely! The creamy texture and mild, savory flavor make it a great choice for kids.
Craving more creamy, plant-based comfort food? Our Spring Comfort Lemon Pasta is fresh, zesty, and satisfying!
Save This Recipe for Later
This Vegan Mushroom Stroganoff is a rich, satisfying, and plant-based twist on a comfort food classic. Whether you’re making it for Meatless Monday, meal prep, or just craving something cozy, it’s a go-to recipe that’s easy, flavorful, and nourishing. Save this recipe to your “Healthy Comfort Food” board on Pinterest so you can make it anytime!
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