This is the best Vegan Mushroom Stroganoff | Easy Vegan Stroganoff recipe ever! It comes together in less than 30 minutes and can be made glutenfree and nut-free too. It has the most creamy and luscious texture and the taste is so good! You can serve this creamy mushroom stroganoff with rice, spaghetti, mashed potatoes or some other healthier choices, I’ll share some in the post. 

Vegan Mushroom Stroganoff | Easy Vegan Stroganoff

Vegan Mushroom Stroganoff | Easy Vegan Stroganoff is such a hearty and filling meal, you’ll love it for lunch or dinner. Especially for weeknights when you are on a time crunch and need a cozy and super comforting meal 🙂
It’s not just yummy, it is super easy too. Barely 25-30 minutes in the kitchen and you’ll come out with steaming bowlful of this luscious stroganoff and you can pair it with one of these amazing choices,
Low carb brown rice
Glutenfree pasta
Quinoa
Mashed potatoes
Roasted veggies and toasted bread
Regular pasta
Spaghetti and many more sides!!

Also, some more vegan options that you may want to try

Rainbow summer rolls
Baked spring rolls
Mediterranean chickpea salad
Focaccia bread
Cauliflower wings
Vegan Mayonnaise sandwich
Cajun potatoes
Thai green curry
Vegan Belgian waffles
Vegan beetroot patties
Vegan glutenfree bacon
Vegan chipotle burrito bowls
Hummus
Granola bars

Vegan Mushroom Stroganoff | Easy Vegan Stroganoff

If you are not familiar with Stroganoff, I’ll fill you in on the details. The traditional Beef Stroganoff from Russia is made of sautēd chunks of meat cooked in a sour cream-based gravy. So, for the lip-smacking Vegan Mushroom Stroganoff | Easy Vegan Stroganoff, we use mushrooms and plant-based milk/ cream. I like using mushrooms when replacing meat in vegan recipes as they have a really fleshy texture and the flavor too is very nice. Moreover, the spongy texture of mushrooms can absorb just about any flavor. I love serving this stroganoff over some macaroni and always have a side of some crusty garlic toasts too.

Vegan Mushroom Stroganoff | Easy Vegan Stroganoff

I usually do not make a large batch of this Vegan Mushroom Stroganoff | Easy Vegan Stroganoff but you can make a larger batch and refrigerate some for later, helps people who are busy and do not have time to whisk a fresh meal each day. A larger batch will stay fresh for 2 days in the refrigerator. You can reheat it the microwave for 1-2 minutes on high power and serve it with your favorite side!

Let us get started.

Pasta –
Begin with boiling your favorite pasta as per the package instructions while you prepare the gravy on the side.

Prep the veggies –

Chop the onions finely. Mince the garlic cloves and slice the button mushrooms. Set these aside.

Sauce –

Heat oil in a large skillet, add chopped onions and minced garlic. Sautē for a minute or two. Add the sliced mushrooms next. Sautē again.

Vegan Mushroom Stroganoff | Easy Vegan Stroganoff

Season with cracked black pepper and some salt. Add the flour. Mix well and again sautē for 4-5 minutes. Stir continuously.

Vegan Mushroom Stroganoff | Easy Vegan Stroganoff

Add soy sauce and mustard sauce. Mix well. Add nutritional yeast if using at this point.

Pour in the almond milk. Stir well. Make sure there are no lumps. Bring it to slow simmer, this will take about 5-6 minutes on medium heat. Stir occasionally. Turn off the heat once the gravy has thickened to the desired consistency.

Vegan Mushroom Stroganoff | Easy Vegan Stroganoff

Pour it over the pasta (or mashed potatoes or anything that you to enjoy it with).

Vegan Mushroom Stroganoff | Easy Vegan Stroganoff

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Vegan Mushroom Stroganoff | Easy Vegan Stroganoff

Easiest Vegan Mushroom Stroganoff recipe ever! It comes together in less than 30 minutes and can be made glutenfree and nut-free too. It has the most creamy and luscious texture and the taste is so good! 

Course Main Course
Cuisine Continental, Russian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2 persons
Author Shreya Ashish Tiwari

Ingredients

  • 2-3 cups pasta as per your choice
  • 1/2 cup finely chopped onions
  • 7-8 cloves garlic, minced
  • 250 gms button mushrooms
  • 1 tbsp olive oil
  • salt to taste
  • cracked black pepper to taste
  • 2+1/2 tbsp all purpose flour
  • 1 tbsp tamari or soy sauce
  • 1/2 tsp nutritional yeast optional
  • 1+1/2 to 2 cups almond milk use coconut milk for nut free version or any other plant based milk of your choice
  • 1 tsp mustard sauce

Instructions

Pasta -

  1. Begin with boiling your favorite pasta as per the package instructions while you prepare the gravy on the side.

Prep the veggies -

  1. Chop the onions finely. Mince the garlic cloves and slice the button mushrooms. Set these aside.

Sauce

  1. Heat oil in a large skillet, add chopped onions and minced garlic. Sautē for a minute or two. Add the sliced mushrooms next. Sautē again.

  2. Season with cracked black pepper and some salt. Add the flour. Mix well and again sautē for 4-5 minutes. Stir continuously.

  3. Add soy sauce and mustard sauce. Mix well. Add nutritional yeast if using at this point.

  4. Pour in the almond milk. Stir well. Make sure there are no lumps. Bring it to slow simmer, this will take about 5-6 minutes on medium heat. Stir occasionally. Turn off the heat once the gravy has thickened to the desired consistency.

  5. Pour it over the pasta (or mashed potatoes or anything that you to enjoy it with).

Love,
Shreya

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Vegan Mushroom Stroganoff | Easy Vegan Stroganoff

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