Vegan Mushroom Stroganoff Recipe

Vegan mushroom stroganoff is a rich, creamy, and deeply satisfying dish that brings together earthy mushrooms, silky plant-based cream, and hearty pappardelle pasta for the ultimate comfort meal.

This dairy-free take on the classic stroganoff is packed with umami from sautéed mushrooms and garlic, while a splash of white wine and a hint of Dijon mustard add layers of depth and richness.

Whether you’re craving something indulgent for a cozy dinner or looking to impress guests with a restaurant-quality dish, this vegan mushroom stroganoff is a foolproof recipe that comes together in under 30 minutes.

Pair it with a fresh salad or crusty bread for an unforgettable meal!

Ingredients

Here’s what you’ll need to make this decadent vegan mushroom stroganoff:

• 12 oz pappardelle or other wide pasta
• 2 tbsp olive oil or vegan butter
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 1 lb mixed mushrooms (cremini, shiitake, or portobello), sliced
• 1 tsp dried thyme (or 1 tbsp fresh thyme leaves)
• ½ tsp smoked paprika
• ½ cup dry white wine (or vegetable broth)
• 1 tbsp Dijon mustard
• 1 tbsp soy sauce or tamari
• 1 cup vegetable broth
• ½ cup canned coconut milk or cashew cream
• 1 tbsp nutritional yeast (optional, for extra depth)
• 1 tbsp cornstarch mixed with 2 tbsp water (for thickening, optional)
• Salt and black pepper to taste

For Garnish:

• ½ cup pan-fried mushrooms
• Fresh thyme sprigs
• Cracked black pepper

Instructions

Follow these steps to make a rich and creamy vegan mushroom stroganoff:

1. Cook the pasta:
   Bring a large pot of salted water to a boil and cook the pappardelle according to package instructions. Drain and set aside.
2. Sauté the aromatics:
   Heat olive oil in a large pan over medium heat. Add the onion and cook for 3-4 minutes until softened. Stir in the garlic and cook for another minute until fragrant.
3. Cook the mushrooms:
   Add the sliced mushrooms and thyme to the pan. Sauté for 8-10 minutes until the mushrooms release their juices and become golden brown.
4. Deglaze and build flavor:
   Stir in the smoked paprika, Dijon mustard, and soy sauce. Pour in the white wine and let it cook for 2-3 minutes until reduced.
5. Simmer the sauce:
   Add the vegetable broth and bring to a gentle simmer. Stir in the coconut milk or cashew cream and let the sauce cook for another 5 minutes. If a thicker sauce is desired, stir in the cornstarch slurry and simmer for another 2 minutes until thickened.
6. Combine with pasta:
   Add the cooked pappardelle to the sauce and toss to coat. Season with salt and black pepper to taste.
7. Prepare the garnish:
   In a separate pan, quickly pan-fry some additional mushroom slices until golden brown for an extra layer of texture and flavor.
8. Serve and enjoy:
   Divide the stroganoff among plates, garnish with pan-fried mushrooms, fresh thyme, and cracked black pepper. Serve immediately!

Tweaks and Additions

Customize your vegan mushroom stroganoff with these variations:

• Make it gluten-free:
  Use gluten-free pasta and replace flour-based thickeners with cornstarch or arrowroot powder.
• Add protein:
  Stir in pan-fried tofu cubes or cooked lentils for an extra protein boost.
• Try different mushrooms:
  Experiment with king oyster, porcini, or chanterelle mushrooms for a gourmet touch.
• Make it extra creamy:
  Swap the coconut milk for blended silken tofu or cashew cream for a rich, dairy-like texture.
• Boost the umami:
  A teaspoon of miso paste or balsamic vinegar can enhance the savory depth of the sauce.
• Add greens:
  Toss in a handful of spinach or kale just before serving for a nutrient-packed addition.
• Spice it up:
  Add a pinch of red pepper flakes for a subtle kick of heat.

This vegan mushroom stroganoff is the perfect balance of creamy, savory, and indulgent flavors. Whether you’re serving it for a casual weeknight dinner or a special occasion, it’s guaranteed to be a hit!